Recipe: Country Style One Crust Apple Pie

A delicious "open face" single crust apple pie that's super easy to make and even better the next day!

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.

A delicious "open face" single crust apple pie that's super easy to make and even better the next day!

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!

A delicious "open face" single crust apple pie that's super easy to make and even better the next day!

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!

A delicious "open face" single crust apple pie that's super easy to make and even better the next day!

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!

A delicious "open face" single crust apple pie that's super easy to make and even better the next day!

Country Style One Crust Apple Pie
Author: 
Recipe type: Desserts & Treats
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients:
  • 1 whole wheat pie crust
  • 6 medium Granny Smith apples, peeled, cored, and sliced
  • ¾ cup maple syrup
  • ¼ cup whole wheat pastry flour
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • ¾ cup heavy cream
Instructions:
  1. Preheat oven to 450 degrees F.
  2. Line 8-inch or 9-inch pie pan with whole wheat pie crust dough. Pierce crust along bottom and sides in several places.
  3. Place sliced apples in the crust-lined pie pan.
  4. Mix together remaining ingredients and pour over apples.
  5. 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.
  6. 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.

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:

A delicious "open face" single crust apple pie that's super easy to make and even better the next day!

Commenting Policy: Following the advice of a popular blogger, I'm running my blog conversation like it's my living room. Just so you know, I won’t tolerate bad behavior in my living room, and I won’t tolerate it on here. Be respectful, don't be rude, and for goodness sakes, don't post spam or self-promotional comments. For the full lowdown on how we're managing our online community, check out our Commenting Policy. Thanks in advance for adding to the conversation!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: