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 PieRecipe By:
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 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
- 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.
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. 🙂
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.