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Apple Crisp Pie

Apple crisp pie with a deep-dish crust and a thick oat crumble topping that turns deeply golden. Sliced apples bubble into a cinnamon-caramel filling while the crumble sets into clumps.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Pie shell
  • 1 unbaked 9-inch deep dish pie shell Use a deep-dish shell for a taller apple layer.
For apple filling
  • 6 large apples Peel and slice so they cook evenly.
  • 0.6667 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 Fold into the filling; use extra for serving.
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 cold unsalted butter, cubed
  • 1 extra caramel for serving

Equipment

  • 1 sheet pan
  • 1 deep-dish pie plate

Method
 

Prep and assemble
  1. Preheat the oven to 375F, then fit the pie shell into a deep-dish pie plate and crimp the edge decoratively. Place the pie plate on a sheet pan for easier handling if filling bubbles over.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and caramel sauce until evenly coated. Pile the apples into the shell, mounding well.
  3. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in cold cubed butter until large clumps form. Pile the crumble generously over the apples and press very gently.
Bake and serve
  1. Bake at 375F for 60 to 65 minutes until the crumble is deeply golden and the filling bubbles. After 40 minutes, tent with foil if browning too quickly.
  2. Drizzle with extra caramel and serve. The topping should look set and the filling should be actively bubbling at the edges when you slice.

Notes

For clean slices, let the pie cool at least 20 minutes before serving so the cornstarch thickens. Refrigerate leftovers in an airtight container up to 4 days; reheat slices in the oven at 300F until warmed through. Freezing is not recommended because the crumble topping can soften after thawing. For a dairy-reduced option, use a 1:1 cold plant-butter substitute for the crumble.