Wish You Were Here! Until Then, Let’s Share Some Pie!

This open-faced apple-pie recipe came from my childhood friend, Ken’s, Mom. Esther Long and my Mom, Lois, were incredibly involved in our school activities and PTA and often exchanged recipes. This has been a family favorite for over 50 years! There are two different variations, and we love them both!

Mrs. Long’s Open-Face Apple Pie

7 medium Macintosh Apples, peeled
Cored and cut in half
¾ C sugar
2 T soften butter
1/3 C flour
¼ C water
2 T lemon juice
1 unbaked 9” pie shell

Cinnamon to sprinkle on top

Preheat oven to 425°. Mix butter, sugar, and flour into fine crumbs. Sprinkle half of this mixture in the bottom of the pie shell. Place apple halves on top of the crumb mixture. You may overlap apples or cut to fill in gaps. Cover apples with the remaining crumb mixture. Mix water and lemon juice and pour over apples. As a variation, you may use 2/3 C milk in place of the lemon water. Sprinkle with cinnamon. Bake for 15 minutes at 425°. Turn oven temperature down to 375° and bake an additional 35 minutes.