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Apple Crisp Pie

Apple crisp pie with a flaky deep-dish crust and a thick oat crumble topping over bubbling cinnamon apples. Bakes until the crumble is deeply golden, then gets a caramel drizzle for a warm, crunchy finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie shell
  • 1 unbaked 9-inch deep dish pie shell
For apple filling
  • 6 large apples peeled and sliced
  • 0.67 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 cold unsalted butter cubed
For serving
  • extra caramel

Equipment

  • 1 sheet pan

Method
 

Prep the oven and crust
  1. Preheat the 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 evenly coated. Pile the apples into the shell, mounding well.
Make the oat crisp topping
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut the cold cubed butter into the dry mixture until large clumps form.
Assemble and bake
  1. Pile the crumble generously over the apples, pressing very gently to adhere. Bake for 60-65 minutes until the crumble is deeply golden and the filling bubbles.
  2. Check browning at 40 minutes and tent loosely with foil if it is browning too quickly. Continue baking until the full bake time is reached.
Serve
  1. Drizzle extra caramel over the hot pie and serve. Slice when the filling looks set around the edges.

Notes

For clean slices, let the pie rest 15-20 minutes after baking so the bubbling caramel filling thickens. Store covered in the refrigerator for up to 4 days; rewarm individual slices in a 300F oven or toaster oven until hot. Freezing is not recommended because the crust and crumble texture can soften after thawing. Dietary swap: use reduced-sugar caramel sauce and reduce the granulated sugar by 2 tbsp if you want a slightly lighter sweetness without changing the crumble technique.