Are you a pie lover? I am. I think that’s one of the many reasons Thanksgiving is my favorite holiday. Bring out the pies! So after sharing my classic apple pie and best ever pumpkin pie recipes I had to share with you this super easy Country Style, One Crust Apple Pie.
I first learned about this country style, one crust apple pie from an elderly woman I rented a room from one summer in Winston-Salem, North Carolina. She’d roll out a crust, pare some apples, and pour a creamy sweet mixture over the top and bake it.
Years later a friend of my mom’s shared a similar recipe that her family raved about so I had to try it. After making a couple of adjustments to that recipe, my Country Style One Crust Apple Pie recipe was born!
Made with maple syrup, cream, and cinnamon this apple pie is super easy to whip up. And without the fuss of a top crust you don’t have to worry about how your pie will turn out. It will look fabulous EVERY time!
And unlike lots of apple pie recipes that are best eaten within a couple of hours of baking, I think this pie actually gets better cold. In fact, I often make it the night before—then after it has cooled I put it in the refrigerator and serve it cold. Mmmm… it’s SOOOOO good! And during holidays where oven baking time can be at a premium, it’s great to have a delicious apple pie that you can make ahead of time and serve cold!
Country Style One Crust Apple Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 -10 1x
Ingredients
- 1 whole wheat pie crust
- 6 medium Granny Smith apples (peeled, cored, and sliced)
- 3/4 cup maple syrup
- 1/4 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 3/4 cup heavy cream
Instructions
- Preheat oven to 450 degrees F.
- Line 8-inch or 9-inch pie pan with whole wheat pie crust dough. Pierce crust along bottom and sides in several places.
- Place sliced apples in the crust-lined pie pan.
- Mix together remaining ingredients and pour over apples.
- Place pie crust shields on the crust. Bake pie at 450 degree F for 15 minutes. Remove the pie crust shields and lower the oven temperature to 350 degrees F. Bake for an additional 55 to 60 minutes.
- Cool and enjoy.
Notes
We recommend using organic ingredients whenever possible.
Although the beauty of this apple is its one crust simplicity, feel free to add a top crust or a crumble topping like this one (nuts or no nuts). If adding a crumble topping I recommend adding it when there is about 25 minutes of baking time left for this apple pie.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts & Treats
Finally, for you diehards who simply can’t accept a one-crust apple pie … feel free to add a top crust or use my favorite crumble topping (with or without nuts) to top your pie. Honestly, you can’t go wrong with this delicious pie. It’s creamy maple yumminess is just that good. 🙂
Cheers!
Bruce
Kitchen Tips and Resources:
- I have a couple different pie pans that I use. I’m a huge fan of this simple, oven-safe glass pie plate or the classic Emile Henry white pie dish.
- Pie crust shields like these or these can help keep the edges of your crust from over-browning, especially for longer bake time pies like this apple recipe!
- A good rolling pin is essential for rolling out your pie crust. I have three different types of rolling pins (crazy, huh?) and this french style pin is what I prefer.
- These pie crust and pastry mats are cool tools, especially when you’re learning how to roll out your crust.
- I really love Bob Red Mill’s Whole Wheat Pastry Flour for pie crusts, baking, and pretty much as a whole wheat all-purpose flour for all my cooking needs.
6 Responses
I had a small piece of pie dough left and didn’t want to waste it, but didn’t feel like making it into a butter honey tart. I only had enough pie dough for a bottom crust. I found a six inch pie plate and adjusted the ingredients to fit. I used less maple syrup than called for, but the pie turned out delicious! I will definitely make this again! Thank you, Bruce!
Hi Alice! So glad to hear you enjoyed the pie dough recipe. It always makes me smile to hear from satisfied readers and cooks. Cheers! Bruce
This is a fabulous recipe! Even I couldn’t mess it up and it got me rave reviews for thanksgiving dinner yesterday! Thank you!
Hi Rose! I’m so excited you and your guests enjoyed my apple pie recipe. It’s one of my favorites! Thanks for stopping by my blog. Hope to see you here again sometime soon! Cheers! Bruce
Can you substitute the heavy cream with half and half or whole milk?
Hi Christine!
Sorry for the delay in replying to your question. Yes, you can substitute half and half or whole milk. Since both alternatives are more watery than heavy cream, I’d suggest reducing the amount by as much as a third.
If you have any other questions, please let me know.
Cheers!
Bruce