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Apple Crisp Pie

Apple crisp pie with a deep-dish crust and a thick oat crumble topping. Apple filling bakes until bubbling at the edges, with a deeply golden crumble and a finishing caramel drizzle.
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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 Use large 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.
  • 1 caramel Extra, for serving.
Pie shell
  • 1 9-inch deep dish unbaked pie shell

Equipment

  • 1 sheet pan
  • 1 deep-dish pie plate

Method
 

Prep and preheat
  1. Preheat the oven to 375F. Fit the pie shell into a deep-dish pie plate and crimp the edge decoratively.
Fill with apples
  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 rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold unsalted butter until large clumps form.
Assemble and bake
  1. Pile the crumble generously over the apples, pressing very gently so the topping adheres. Place the pie on a sheet pan and bake for 60–65 minutes, until the crumble is deeply golden and the filling bubbles.
  2. Tent the pie with foil after 40 minutes if browning too quickly. Continue baking until the full bake time is reached.
Finish and serve
  1. Drizzle with extra caramel and serve. Slice once the filling has set slightly for clean pieces.

Notes

For cleaner slices, let the pie cool about 20–30 minutes after baking so the bubbling filling thickens. Store covered in the refrigerator up to 4 days; rewarm individual slices in the microwave. Freezing is not recommended for best crumble texture. For a lighter option, use a sugar substitute that measures 1:1 for both sugars (caramel sauce may still contain sugar).