Open-Faced Apple Pie Recipe -
Open-Faced Apple Pie Recipe

Open-Faced Apple Pie

Recipe by  

"All the goodness of apple pies!"

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Ingredients Edit and Save

Original recipe makes 1 -9 inch pie Change Servings


  1. Cook corn syrup, Sweet 'n' Low, butter, flour until the mixture coats a spoon. Add beaten eggs, mix well. Add vanilla and nutmeg.
  2. Put chopped apples into crust. Pour cooked mixture over apples.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Turn oven back to 350 degrees F (175 degrees C) for 30 minutes. Cool before cutting.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2009

I think the person who posted the review about it being too soupy didn't let the mixture cook long enough. I thought I had overcooked it, however it turned out perfect. The taste wasn't fabulous. It was good though and very easy to make. Scoop of vanilla ice cream topped it off perfectly.

Most Helpful Critical Review
Dec 21, 2009

for a quick pie that tastes okay, this is a good choice. otherwise, like other reviews, i think that the pie was a little too soupy and needs at least a tablespoon of cinnamin. and i added a little brown sugar to the top for extra flavor.


7 Ratings

Oct 03, 2004

This pie is one of the best I have ever tasted. It is a must try for any apple pie fan. This will definitely be made in my house again.

Feb 04, 2015

This was simple, fast and quite good but where some people found theirs soupy, mine was a bit dry. I didn't use sweetener nor did I use whole cup of corn syrup but chose real sugar and this may have been the reason. It was juicy on the bottom but dry on top. I will tent with some foil next time to keep the juices in there. Regardless, this was a simple, light and enjoyable apple pie that I will make again. Thank you Cathy for your recipe.

Oct 26, 2008

Very easy recipe with great flavor!

Nov 04, 2007

Too soupy to be baked without a double crust. Still tasty, though.


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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