Open-faced Deep Dish Apple Pie


When I was in high school, TGIFriday's opened in New Orleans. I had lunch there with my Aunt Martha (who also owned a restaurant—I know this seems crazy, but chains like TGIFriday's were a new thing in the 1970's and seemed kind of cool). She and I both loved their apple strudel pie, and asked for the recipe—which they gave us! I've made that pie nearly every Thanksgiving since then (and for other occasions as well—it's my step-son's favorite dessert). I no longer have the original recipe, but I do have a 3 x 5 butter-stained card entitled "My Apple Pie," probably my first foray in adapting recipes to my taste. I honestly have no idea what I changed, except that ever since I made mrslarkin's Truly Scrumptious Apple Pie, I've always used at least 3 different varieties of apples. This is my go-to fall pie recipe, and with the possible exception of my white cookies, it is my most-requested dessert. I like an all-butter crust, but use what you like. The original recipe had a super sweet filling and crumb topping. I recently altered the recipe, borrowing the topping from Alice Medrich's No-Peel Apple Crisp. I prefer the pie less sweet, and love the crunchy topping.

What you will need

1/2 cup butter, extremely cold and cut into cubes

1 cup all purpose or white whole-wheat flour

1/2 teaspoon kosher salt

1/4 cup ice water

6 large apples (I like Granny Smith, Honeycrisp, and Fuji)

1/2 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

For The Topping

tablespoons 4 tablespoons butter, melted

1/2 cup all-purpose flour

1/2 cup rolled oats

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon kosher salt

1 cup chopped, toasted walnuts

1/4 to 1/2 cups turbinado sugar, optional


Avatar placeholder