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Apple Crisp Pie

Apple crisp pie with a deep-dish crust and a thick oat crumble topping over bubbling spiced apples. Baked until the topping is deeply golden, then finished with a caramel drizzle for a jammy apple filling.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples Large, peeled and sliced.
  • 0.6666666667 cup granulated sugar
  • 2 tbsp brown sugar For the apple filling.
  • 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.
  • 1 can (caramel sauce) extra caramel For serving; drizzle to taste.
Pie shell
  • 1 unbaked 9-inch deep dish pie shell

Equipment

  • 1 sheet pan
  • 1 deep-dish pie plate

Method
 

Preheat and prep the pie
  1. Preheat the oven to 375°F, placing a rack in the lower-middle position for even baking.
  2. 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 and brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and caramel sauce until evenly coated.
  2. Pile the apple mixture into the pie shell, mounding well so the center is higher than the edges.
Make the oat crisp topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl to form an even dry mix.
  2. Cut the cold cubed unsalted butter into the oat mixture until large clumps form.
  3. Pile the crumble generously over the apples and press very gently so the topping adheres.
Bake
  1. Bake the pie for 60-65 minutes, until the crumble is deeply golden and the filling bubbles at the edges.
  2. Tent with foil after 40 minutes if browning too quickly, then continue baking until fully done.
Finish and serve
  1. Drizzle with extra caramel and serve once the pie has cooled slightly so the filling sets.

Notes

For clean slices, let the pie cool at least 30 minutes before cutting. Store covered in the refrigerator up to 4 days; reheat slices at 325°F for 10-15 minutes to re-crisp the topping. Freezing is not recommended because the caramel-bubbling apple filling and oat crumble can soften after thawing. If you want a lighter option, use a reduced-sugar caramel sauce and reduce granulated sugar by 1-2 tablespoons.