Apple Crisp Pie

Apple crisp pie with a deep-dish crust and thick oat crumble topping. The apple-caramel filling bubbles at the edges while the crumble turns deeply golden for a crisp, bakery-style finish.

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Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Pie shell

1 unbaked 9-inch deep dish pie shell

For apple filling

6 large apples peeled and sliced
0.6666667 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

For 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

For serving

1 extra caramel to drizzle

Equipment

1 sheet pan
1 Dutch oven

Method

Preheat and prep the pie shell

Preheat the oven to 375F, then fit the unbaked 9-inch deep dish pie shell into a deep-dish pie plate and crimp the edge decoratively. Place the pie plate on a sheet pan for easier handling.

Make the apple filling

Toss the apple slices with the granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and caramel sauce until evenly coated. Pile the apples into the shell, mounding well.

Make the oat crisp topping

Combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl. Add the cold cubed unsalted butter and cut it in until large clumps form.

Assemble the pie

Pile the crumble generously over the apples and press very gently so the topping adheres. Keep an even layer to help it bake into crisp clusters.

Bake

Bake for 60-65 minutes at 375F until the crumble is deeply golden and the filling bubbles at the edges. If the top is browning too quickly after 40 minutes, tent it with foil.

Serve

Drizzle the pie with extra caramel and serve. Slice while warm so the filling stays gooey and the topping remains crisp.

Notes

Pro tip: for the best bubbling filling, make sure the apples are fully coated with the caramel-cornstarch mixture before piling into the shell, and keep the crumble in visible clumps rather than rubbing it in fine. Refrigerate leftovers in a covered container up to 4 days; reheat in a 325F oven for 10-15 minutes to re-crisp the topping. Freezing is not recommended because the crisp topping softens after thawing. Dietary swap: use gluten-free 1:1 all-purpose flour in the crisp topping for a gluten-free version (check labels on the pie shell and caramel).