Open-Faced Designer Apple Pie

It's pie time again!

This month, the "You Want Pies with That?" bakers were challenged by Natalie of Oven Love to create a pie based on a "Family Favorite" dessert. Hmm... time to call mom.


I got on the horn with mom to find out what the family favorites were. The list looked something like this...

- lemon meringue pie (been there, done that, times five)

- chocolate cake (I made chocolate tarts, what? a week ago?)

- apple pie (December's entry)

- rhubarb pie (March's entry)

- chiffon cake (a possibility, but this was for a baby shower, and feeding raw eggs to a pregnant woman? Sorry, I like my sleep at night too much for that.)

- aber skaber (I'm assuming this is a German thing, but I got nowhere on google or my cookbooks trying to figure out what it was)

Turns out, I've already done the family favorites! In fact, it appears my blog is one big ode to family favorites.

So, I turned to one of my baking idols, Rose Levy Berenbaum, and her magnificent book "The Pie and Pastry Bible" for inspiration. That's where I ran across her beautiful Open-Faced Designer Apple Pie and my search was over.


If you want to dazzle a crowd, this pie is it! It's gorgeous, even pre-apricot glaze.

All of that beauty does come at a small sacrifice, however. This pie takes the better part of a day to make from start to finish and is labor intensive. But if you've got time, this is an impressive pie, both in looks and taste. The cream cheese pie pastry is flaky and almost reminded me of puff pastry.

Here's a shot of the pie before baking. I used a combination of Fuji and Granny Smith apples, hence, the variation in apple color.



Allrighty then! Thanks so much for stopping by. If you'd like the RECIPE, run to your nearest library or bookstore and pick up a copy of Rose's book. Or, click on the link above (the name of the pie).

Take care of yourselves!