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Apple Crisp Pie

Apple crisp pie with a deep-dish pastry shell and a thick oat crumble topping. Sliced apples cook until bubbly, then bake through to a deeply golden, clumpy crunch.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples Peeled and sliced.
  • 0.6666666667 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 2 tbsp lemon juice
  • 0.25 cup caramel sauce
Oat crisp topping
  • 1.5 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold, cubed.
Pie crust
  • 1 unbaked 9-inch deep dish pie shell
Serving
  • 0.25 cup caramel Extra caramel for serving (use more or less to taste).

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the pie shell
  1. Preheat oven to 375F. Fit the unbaked 9-inch deep dish pie shell into a deep-dish pie plate and crimp the edge decoratively.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and caramel sauce until the slices are evenly coated. Pile the apples into the shell, mounding well.
Make the oat crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold unsalted butter until large clumps form.
Assemble
  1. Pile the crumble generously over the apples and press very gently so it adheres. Keep the topping in an even layer with some peaks for browning.
Bake
  1. Bake at 375F for 60-65 minutes until the crumble is deeply golden and the filling bubbles at the edges. If browning too quickly, tent with foil after 40 minutes.
Finish and serve
  1. Drizzle extra caramel over the warm pie and serve. Let it cool briefly so the bubbling juices thicken slightly.

Notes

For the crispiest topping, use cold butter and handle the crumble just until clumps form—overmixing can make it sandy. Store covered in the refrigerator up to 4 days; reheat slices in a 300F oven until warmed through. Freezing is not recommended because the oat topping can soften when thawed. For a lighter option, use a reduced-sugar caramel and cut the granulated sugar by 2 tablespoons while keeping the cornstarch the same to maintain thick filling.