I’ve been making this apple pie with one crust recipe for years, and it’s still a crowd-pleaser in my household. The first time I made it, I was amazed at how easy it was to get the crust just right – not too thick, not too thin.
The key is to keep the butter cold, and to handle the dough gently so that it doesn’t become tough. I’ve found that using a mixture of all-purpose and whole wheat flour gives the crust a nice depth of flavor.
My family loves this pie because it’s not too sweet, and the apples are perfectly tender without being mushy. I like to serve it warm with a scoop of vanilla ice cream, but it’s also great at room temperature or even chilled from the fridge.
It’s perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert for your family. I’ve experimented with different types of apples, and I find that a combination of Granny Smith and Gala works best for me.
This recipe has become a staple in my kitchen, and I’m sure you’ll love it just as much as we do.
Classic Apple Pie with One Crust
4.7 from 546 votes
A simple and delicious apple pie featuring a buttery, flaky single crust and a warm, spiced apple filling. This easy recipe is perfect for a quick dessert or a cozy weekend treat.
1/2 cup cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
For the Filling
6 cups peeled and sliced apples (about 6 medium apples, such as Granny Smith or Honeycrisp)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
👨🍳Directions
1Preheat your oven to 375°F (190°C).
2In a large mixing bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt.
3Cut in 1/2 cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
5If needed, add the remaining tablespoon of water, one teaspoon at a time, until the dough holds together when pressed.
6Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7In a separate large bowl, combine the sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice.
8Toss until the apples are evenly coated.
9Let the mixture sit for 10 minutes to allow the flavors to meld.
10On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick.
11Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
12Trim any excess dough, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edges decoratively.
13Pour the apple filling into the prepared crust, mounding it slightly in the center.
14Dot the top of the filling with the 2 tablespoons of butter pieces.
15Place the pie dish on a baking sheet to catch any drips.
16Bake the pie in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
17To check for doneness, insert a knife into the center of the pie; the apples should be tender.
18If the crust edges brown too quickly, cover them loosely with foil during the last 15 minutes of baking.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
For a richer flavor, use a mix of tart and sweet apples. To prevent a soggy bottom crust, you can pre-bake the crust for 10 minutes before adding the filling. Let the pie cool completely for clean slices.
Watch Video Of How Classic Apple Pie with One Crust Works
This apple pie with one crust recipe is always a good idea for any occasion because it is easy to make and tastes like home. I love that I can whip it up for a family dinner or a holiday gathering without spending hours in the kitchen.
The single crust keeps the focus on the sweet, tender apples, and everyone always asks for seconds. For storage, let the pie cool completely, then cover it with plastic wrap or foil and keep it at room temperature for up to two days.
To reheat, place slices in a 350 degree oven for about 10 minutes or microwave for 30 seconds. You can also serve it cold with a dollop of whipped cream.
It is a versatile dessert that works for any season and always brings smiles to the table.
❓ Frequently Asked Questions About Apple Pie with One Crust
1. Can I use any type of apple for this one crust pie?
Yes, you can use almost any apple, but I recommend a mix of sweet and tart varieties like Granny Smith and Honeycrisp. This gives the filling a balanced flavor and good texture. Avoid very soft apples like Red Delicious because they can turn mushy during baking.
2. Do I need to pre cook the apples before putting them in the pie?
No, you do not need to pre cook the apples. Just slice them and toss them with the sugar and spices. They will cook perfectly in the oven as the pie bakes. Pre cooking can make them too soft, so raw slices work best.
3. How do I keep the top crust from getting too brown?
If the crust starts to brown too quickly, you can cover it loosely with a piece of aluminum foil halfway through baking. I usually check the pie after about 30 minutes and add foil if needed. This helps the crust stay golden without burning.
4. Can I make this pie ahead of time?
Yes, you can make this pie a day ahead. Let it cool completely, then cover it and store it at room temperature. Reheat slices in the oven or microwave before serving. The crust will stay flaky if you do not refrigerate it.
5. What is the best way to serve this one crust apple pie?
This pie is delicious warm or at room temperature. I like to serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce. It also pairs well with a cup of coffee or tea for a simple dessert.
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