Creamy Open-Faced Apple Pie

“Our next door neighbours gave us this pie as a way of welcoming us to the neighbourhood when we first moved in.  It was the best apple pie I ever tasted.  So I asked for the recipe and have been making them ever since.”


1 1/2 cups all-purpose flour
1 1/2 tbsp. white sugar
3/4 tsp. salt
1/2 cup vegetable oil
3 tbsp. milk

8 Apples
2/3 cup brown sugar
2 tbsp. flour
1 tsp. cinnamon
1 tbsp. butter or margarine
Approx. 3/4 cup milk

Host Tips:

1.  I prefer to use McIntosh apples for baking because they bake up soft and juicy.

2.  Be sure not to overfill the pie with milk as it may run over while baking.  I usually  make sure to have the oven lined with tin foil.  Or if it does begin to run over I place an empty baking sheet on the rack underneath to catch the drippings.

3.  It is important to cool the pie long enough before cutting.  Otherwise it might be too runny.

4.  I like to serve my apple pie warm with a cold glass of milk.


Mix dry crust ingredients in pie plate.  Beat oil and milk with a fork in a cup.  Mix liquid into flour mixture and pat evenly in pie plate.  Set aside.

Peel and slice apples.  In large bowl mix apples thoroughly with brown sugar, cinnamon, and flour.  Pour apple mixture into unbaked crust.  Dot with butter or margarine.  Fill the pie crust half way full of milk.

Bake for 15 minutes at 450 degrees F.  Reduce heat to 350 degrees F.  Bake for an additional 45 minutes.

Let cool on wire rack.  Cut & Serve.

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