18 Delicious Single Crust Pie Recipes Creative

Who says pie needs two crusts to be delicious? Whether you’re short on time or just craving a simpler slice of comfort, these 18 single-crust pie recipes prove that less can be more—flaky, buttery, and packed with flavor. From classic fruit fillings to savory surprises, there’s a pie here for every occasion (or no occasion at all). Ready to bake your way to pie perfection? Let’s dig in!

Classic Apple Single Crust Pie

Nothing beats the cozy comfort of a Classic Apple Single Crust Pie—warm cinnamon-spiced apples tucked under a flaky, buttery lid.

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 6 cups thinly sliced peeled apples (about 5 medium, mix of Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tsp coarse sugar (for sprinkling)

1. Prep: Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, trimming edges to leave a 1-inch overhang. Fold the overhang under and crimp decoratively.
2. Fill: In a large bowl, toss the apples with 3/4 cup granulated sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp salt, and 1 tbsp lemon juice until coated. Pile into the crust and dot with 1 tbsp cubed butter.
3. Bake: Brush the crust edges with beaten egg and sprinkle with 1 tsp coarse sugar. Bake for 45–50 minutes until the crust is golden and juices bubble thickly at the edges. Cool 2 hours before slicing.

The magic here? Letting the pie cool fully ensures those juicy apples set into a sliceable, jammy perfection—no soggy bottoms! Tip: For extra flair, cut a few steam vents in the top crust before baking.

Lemon Meringue Single Crust Pie

This bright and tangy pie is a sunny delight—perfect for when you crave a dessert that balances zesty lemon with pillowy meringue.

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 3 large egg yolks, lightly beaten
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 3 large egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar

Instructions

1. Make the filling: In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
2. Remove from heat. Slowly whisk 1/2 cup of the hot mixture into the egg yolks, then pour back into the saucepan. Cook 2 more minutes, stirring. Off heat, stir in lemon juice, butter, and lemon zest until smooth. Pour into the pie crust.
3. Make the meringue: Beat egg whites and cream of tartar on medium until foamy. Gradually add 6 tbsp sugar, beating on high until stiff peaks form (about 3–4 minutes).
4. Spread meringue over the warm filling, sealing edges to the crust. Bake at 350°F for 12–15 minutes until golden. Cool completely (about 4 hours) before slicing.

The secret? That toasty meringue layer hides a luscious, tart lemon curd—each bite is pure contrast.

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Pumpkin Spice Single Crust Pie

This cozy pie packs all the warm, spiced flavors of fall into a buttery, flaky crust—no fussy lattice work required!

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pumpkin puree
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt

Instructions:

1. Preheat oven to 425°F. Press the chilled pie crust into a 9-inch pie dish, crimping edges decoratively.
2. In a large bowl, whisk together pumpkin puree, 3/4 cup brown sugar, eggs, 1 cup heavy cream, and 1 tsp vanilla until smooth.
3. Stir in 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp salt until fully combined.
4. Pour filling into the crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until the center jiggles slightly but edges are set.
5. Cool completely on a wire rack before slicing. The filling firms up as it cools, giving you clean slices every time.

Tip: For extra flair, brush the crust edges with beaten egg and sprinkle with coarse sugar before baking.

Chocolate Silk Single Crust Pie

This dreamy chocolate silk pie is like a cloud of cocoa-kissed custard in a flaky, buttery crust—perfect for when you want a dessert that feels fancy but comes together with ease.

Ingredients

• 1 (9-inch) pre-baked pie crust, cooled
• 1 cup granulated sugar
• 3 large eggs
• 4 oz unsweetened chocolate, melted and slightly cooled
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Chocolate shavings (for garnish)

Instructions

1. In a large bowl, beat 1 cup granulated sugar and 3 large eggs with an electric mixer on high until thick and pale, about 5 minutes.
2. With the mixer running, slowly drizzle in 4 oz melted unsweetened chocolate, followed by 1 tsp vanilla extract and 1/4 tsp salt.
3. Add 1/2 cup softened butter, 1 tbsp at a time, blending fully after each addition until smooth. Pour filling into the cooled pie crust and chill for 4 hours (or overnight).
4. Before serving, whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over the pie and top with chocolate shavings.

The magic here? That silky texture comes from whipping the eggs and sugar into a mousse-like base before folding in the chocolate—no baking required after the crust!

Tip: For extra depth, add a pinch of espresso powder to the chocolate filling.

Cherry Almond Single Crust Pie

This sweet-tart cherry pie with a buttery almond crust is a showstopper that’s surprisingly simple to whip up—perfect for summer gatherings or a cozy dessert night.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup finely ground almonds
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3–4 tbsp ice water
• 4 cups fresh or frozen pitted cherries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp almond extract
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a food processor, pulse 1 1/4 cups flour, 1/4 cup ground almonds, and 1/2 tsp salt. Add 1/2 cup cold butter and pulse until pea-sized crumbs form. Drizzle in 3 tbsp ice water, pulsing until dough clumps (add 1 more tbsp if needed). Shape into a disk, wrap in plastic, and chill 30 minutes.
2. Prep filling: Toss cherries with 3/4 cup sugar, 2 tbsp cornstarch, 1 tsp almond extract, and 1 tbsp lemon juice. Let sit 15 minutes.
3. Assemble: Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trim edges, and crimp. Pour in filling.
4. Bake: Brush crust with beaten egg, sprinkle with 1 tbsp turbinado sugar, and bake at 375°F for 45–50 minutes until bubbly and golden. Cool 2 hours before slicing.

The almond-infused crust adds a nutty depth that balances the bright cherries beautifully—no one will guess it’s a single-crust wonder!

Tip: For extra flair, arrange a few whole almonds along the crimped crust before baking.

Banana Cream Single Crust Pie

This dreamy banana cream pie is all about that velvety custard and buttery crust—no fussy layers, just pure comfort in every bite.

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 3 medium ripe bananas, sliced into 1/4-inch rounds
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Prep the crust: Arrange banana slices evenly over the bottom of the cooled pie crust.
2. Make the custard: In a saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 8 minutes).
3. Temper the eggs: Whisk egg yolks in a bowl. Slowly pour 1/2 cup of the hot milk mixture into the yolks while whisking, then return everything to the saucepan. Cook 2 more minutes until bubbly, then remove from heat. Stir in 2 tbsp butter and 1 tsp vanilla until melted.
4. Assemble: Pour the custard over the bananas in the crust. Press plastic wrap directly onto the surface and chill for at least 4 hours (or overnight).
5. Finish: Before serving, beat heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over the pie and slice.

The magic here? Letting the custard soak into the bananas creates pockets of caramelized sweetness against the crisp crust.

Tip: For extra flavor, sprinkle the banana layer with a pinch of cinnamon before adding the custard.

Key Lime Single Crust Pie

This Key Lime Single Crust Pie is a zesty, no-fuss dessert with a creamy filling and buttery graham cracker crust—perfect for when you crave that classic Florida Keys flavor without the fuss.

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 2 large egg yolks
• 1 tbsp key lime zest
• Whipped cream, for serving (optional)

1. Preheat oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and bake for 8 minutes. Let cool slightly.
2. In another bowl, whisk sweetened condensed milk, 1/2 cup key lime juice, 2 egg yolks, and 1 tbsp key lime zest until smooth. Pour into the crust.
3. Bake for 15–18 minutes until the edges are set (center will jiggle slightly). Cool completely, then chill for at least 4 hours.
4. Serve with whipped cream if desired.

The magic here? That bold lime-zest kick cuts through the sweetness, making each bite bright and balanced. No mixer required—just a bowl and whisk!

Tip: For extra tang, use freshly squeezed key lime juice, but bottled works in a pinch.

Peach Cobbler Single Crust Pie

This cozy twist on classic peach cobbler bakes up with a buttery, flaky crust underneath juicy spiced peaches—perfect for scooping straight from the pan.

Ingredients

• 1 refrigerated pie crust (or homemade)
• 5 cups peeled, sliced peaches (about 6 medium)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp cold butter, cubed
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping edges. Freeze for 10 minutes.
2. Toss peaches with 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 tbsp cornstarch, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Let sit 10 minutes.
3. Pour peach mixture into the crust. Dot with 2 tbsp cubed butter. Bake for 45 minutes until filling bubbles thickly at the edges.
4. Sprinkle with 1 tbsp coarse sugar. Cool 1 hour before serving.

The magic here? That single crust soaks up just enough peach syrup to stay crisp yet tender—no soggy bottoms!

Tip: For extra depth, swap 1/4 cup of the granulated sugar with maple sugar.

Blueberry Streusel Single Crust Pie

This pie is the perfect balance of juicy blueberries and buttery streusel—simple enough for a weeknight but special enough to steal the show at any gathering.

Ingredients

• 1 store-bought or homemade pie crust (9-inch)
• 4 cups fresh blueberries
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimping the edges decoratively. Chill while preparing the filling.
2. In a large bowl, toss blueberries with 3/4 cup granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, and 1/4 tsp salt until evenly coated. Pour into the crust.
3. In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Cut in 1/4 cup cold butter with a fork until crumbly. Sprinkle over blueberries.
4. Bake for 45–50 minutes until the filling bubbles and the streusel is golden. Cool for 2 hours before slicing.

The magic here? The streusel bakes into a crisp, caramelized lid while the blueberries stay jammy beneath—no soggy bottoms!

Tip: For extra crunch, toast the streusel topping separately on a baking sheet for 10 minutes at 350°F, then add it to the pie for the last 15 minutes of baking.

Strawberry Rhubarb Single Crust Pie

This sweet-tart pie is a springtime classic, with juicy strawberries and tangy rhubarb nestled under a buttery, flaky crust—no fussy lattice required!

Ingredients

• 1 refrigerated pie crust (or homemade single crust)
• 2 cups sliced fresh strawberries
• 2 cups chopped rhubarb (1/2-inch pieces)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp cold butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 375°F. Unroll pie crust into a 9-inch pie dish; crimp edges. Chill while prepping filling.
2. Mix filling: In a large bowl, toss strawberries and rhubarb with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, and 1/4 tsp salt until coated.
3. Assemble: Pour filling into crust, dot with 1 tbsp cubed butter, then fold crust edges over the fruit (leaving the center exposed). Brush crust with beaten egg and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet and bake at 375°F for 45–50 minutes, until crust is golden and filling bubbles thickly. Cool 2 hours before slicing.

The rustic folded crust lets the ruby-red filling peek through, while the turbinado sugar adds a satisfying crunch to every bite.

Tip: For extra flavor, add a pinch of cardamom or orange zest to the filling!

Coconut Cream Single Crust Pie

This dreamy coconut cream pie is pure comfort in a buttery crust—silky custard, toasted coconut, and just the right amount of sweetness.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 1 (14-oz) can coconut milk (full-fat)
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut, toasted
• 1 cup heavy cream, whipped (for topping)

Instructions

1. Preheat oven to 375°F. Prick the pie crust all over with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Cool completely.
2. Make the filling: In a saucepan, whisk together 1 cup granulated sugar, 1/3 cup cornstarch, and 1/4 tsp salt. Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 8 minutes).
3. Temper the eggs: Whisk egg yolks in a bowl. Slowly drizzle 1 cup of the hot milk mixture into the yolks while whisking, then pour everything back into the saucepan. Cook 2 more minutes until bubbling. Off heat, stir in 2 tbsp butter and 1 tsp vanilla.
4. Assemble: Fold 1/2 cup toasted coconut into the filling, then pour into the cooled crust. Press plastic wrap directly on the surface and chill for 4 hours (or overnight).
5. Before serving, top with whipped cream and remaining 1/2 cup toasted coconut.

The magic here? Toasting the coconut twice—once folded into the custard, once sprinkled on top—gives every bite a nutty crunch against the velvety cream.

Tip: For extra coconut flavor, swap 1 tbsp of the butter for coconut oil in the filling.

Sweet Potato Single Crust Pie

This cozy single-crust pie lets sweet potatoes shine with warm spices and a buttery, flaky crust—no fussy lattice work required!

Ingredients

• 1 unbaked 9-inch pie crust, chilled
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 3/4 cup packed brown sugar
• 1/2 cup heavy cream
• 2 large eggs, beaten
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Press the unbaked pie crust into a 9-inch pie dish, crimping edges decoratively.
2. In a bowl, whisk together the mashed sweet potatoes, 3/4 cup brown sugar, 1/2 cup heavy cream, beaten eggs, 2 tbsp melted butter, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until smooth.
3. Pour filling into the crust. Bake for 40–45 minutes until the center is set (a knife should come out clean). Cool for 1 hour before slicing.

The filling bakes up velvety and custard-like, with just enough spice to let the sweet potato’s natural caramel notes take center stage.

Tip: For extra depth, roast the sweet potatoes instead of boiling them—it concentrates their sweetness!

Raspberry Chocolate Single Crust Pie

This dreamy pie combines tart raspberries with rich chocolate in a buttery, flaky crust—perfect for when you want a dessert that feels fancy but comes together with ease.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 1/2 cups fresh raspberries
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges decoratively. Freeze for 10 minutes.
2. In a bowl, gently toss raspberries with 1/4 cup granulated sugar and let sit for 10 minutes. Drain any excess liquid.
3. In another bowl, whisk together remaining 1/4 cup sugar, cocoa powder, cornstarch, and salt. Sprinkle half over the bottom of the chilled crust, then scatter chocolate chips evenly on top.
4. Arrange raspberries over the chocolate layer, then sprinkle with remaining cocoa mixture. Drizzle heavy cream and vanilla evenly over the filling.
5. Bake for 35–40 minutes until the crust is golden and the filling is bubbly. Cool completely before slicing.

The magic here? The chocolate forms a fudgy layer beneath the berries, while the cream melds everything into a luscious, almost truffle-like texture.

Tip: For extra shine, brush the baked crust edges with a little melted butter while still warm.

Oreo Cookie Single Crust Pie

This no-bake Oreo pie is a dreamy, creamy dessert that comes together in minutes—perfect for when you need a crowd-pleaser without the fuss.

Ingredients:

• 25 Oreo cookies (about 2 cups when crushed)
• 5 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• Extra crushed Oreos for garnish (optional)

Instructions:

1. Crush the Oreos into fine crumbs (a food processor works best). Stir in the 5 tbsp melted butter until evenly moistened. Press firmly into a 9-inch pie dish to form the crust. Freeze for 10 minutes to set.
2. In a large bowl, beat the cream cheese, 1/3 cup sugar, and 1 tsp vanilla until smooth. Fold in the whipped topping until no streaks remain.
3. Spread the filling over the chilled crust. Sprinkle with extra crushed Oreos if desired. Chill for at least 4 hours (or overnight) before slicing.

The magic here? That buttery Oreo crust stays satisfyingly crisp against the fluffy filling—no soggy bottoms allowed!

Tip: For a minty twist, swap regular Oreos for mint-flavored ones and add a drop of peppermint extract to the filling.

Maple Pecan Single Crust Pie

This rich, buttery pie combines toasted pecans and pure maple syrup for a dessert that’s decadent yet surprisingly simple to make.

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 3 large eggs
• 1 cup pure maple syrup
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. In a large bowl, whisk the eggs until smooth. Add 1 cup maple syrup, 1/2 cup brown sugar, melted butter, 1 tsp vanilla, and 1/4 tsp salt, whisking until fully combined.
3. Arrange the pecans evenly over the bottom of the pie crust, then carefully pour the maple mixture over them.
4. Bake for 45–50 minutes, until the filling is set (it should jiggle slightly in the center but not ripple). Cool completely on a wire rack before slicing.

The magic here? The filling bakes into a velvety custard that lets the pecans stay crisp—no soggy nuts here!

Tip: For extra depth, toast the pecans in a dry skillet for 3–4 minutes before adding them to the pie.

Mango Coconut Single Crust Pie

This tropical twist on classic pie combines juicy mango and creamy coconut in a buttery, flaky crust—perfect for summer gatherings or anytime you crave sunshine in a slice.

Ingredients

• 1 9-inch single pie crust (homemade or store-bought)
• 2 cups diced ripe mango (about 2 large mangoes)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 cup full-fat coconut milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup toasted shredded coconut (for topping)

Instructions

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimping the edges decoratively. Chill while preparing the filling.
2. In a saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Gradually stir in 1/2 cup coconut milk until smooth. Add mango and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat; stir in 1 tsp vanilla.
3. Pour filling into the chilled crust. Bake for 30–35 minutes until the crust is golden and filling is bubbly at the edges.
4. Cool completely on a wire rack, then sprinkle with 1/2 cup toasted coconut just before serving.

The magic here? The coconut milk binds the mango into a lush, velvety filling without overpowering its bright flavor—no eggs or dairy needed!

Tip: For extra texture, press toasted coconut into the crust edges before baking.

Caramel Apple Single Crust Pie

This cozy pie wraps tender spiced apples and gooey caramel in a flaky, buttery crust—no fussy top crust needed!

Ingredients:

• 1 refrigerated pie crust (or homemade single crust)
• 5 cups peeled, thinly sliced apples (about 4 medium, mix of Granny Smith and Honeycrisp)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup caramel sauce, plus extra for drizzling
• 1 tbsp cold butter, diced
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimping edges decoratively. Chill while prepping filling.
2. In a large bowl, toss apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt until evenly coated. Stir in 1/4 cup caramel sauce.
3. Pour filling into the crust, mounding apples slightly in the center. Dot with diced butter.
4. Fold crust edges over the outer rim of filling (some apples will show). Brush crust with beaten egg.
5. Bake for 45–50 minutes until crust is golden and filling bubbles at the edges. Cool 1 hour before drizzling with extra caramel.

The folded crust gives every slice a rustic, caramel-kissed edge—perfect for scooping up vanilla ice cream without crumbling.

Tip: For extra flavor, warm the caramel sauce slightly before mixing it into the apples.

Pineapple Upside-Down Single Crust Pie

This tropical twist on classic pie bakes up with caramelized pineapple rings and a buttery crust—flipped for a showstopping finish!

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 1/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 (20 oz) can pineapple rings in juice (6–7 rings), drained
• 6 maraschino cherries, halved
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions:

1. Prep: Preheat oven to 375°F. Pour melted butter into a 9-inch pie dish, swirling to coat. Sprinkle brown sugar evenly over butter, then arrange pineapple rings in a single layer (overlapping slightly if needed). Place cherry halves in the centers of the rings.
2. Layer: Gently place pie crust over the pineapple, tucking edges down the sides. Cut 3–4 small slits in the top to vent.
3. Bake: Bake for 35–40 minutes until crust is golden and filling bubbles at the edges. Cool in the dish for 5 minutes, then carefully invert onto a serving plate (use oven mitts—the caramel is hot!). Drizzle with vanilla and dust with cinnamon.

The magic? That glossy, sticky pineapple topping seeps into every bite, while the flaky crust stays perfectly crisp. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For extra caramel flavor, swap half the brown sugar with dark brown sugar—just watch the baking time, as it darkens faster!

Conclusion

With 18 mouthwatering single-crust pies to choose from, there’s something here for every occasion—and every craving! Whether you’re a seasoned baker or just starting out, these recipes are sure to impress. Give one (or a few!) a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later and spread the pie joy!