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Apple Crisp Pie

Apple crisp pie with a deep-dish crust and a thick oat crumb topping. Apple and caramel filling bubble at the edges while the crumble turns deeply golden.
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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
  

Pie shell
  • 1 unbaked 9-inch deep dish pie shell 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
Extra caramel for serving
  • extra caramel for serving

Equipment

  • 1 sheet pan
  • 1 deep-dish pie plate

Method
 

Prep and fill
  1. Preheat oven to 375F and place a sheet pan on the middle rack. Fit the unbaked 9-inch deep dish pie shell into a deep-dish pie plate and crimp the edge decoratively, then set it aside.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and caramel sauce. Pile the apple mixture into the shell, mounding well, so the center is slightly higher than the rim.
Make the oat crisp topping and bake
  1. Combine rolled oats, all-purpose flour, brown sugar (packed), cinnamon, and salt in a bowl. Cut in cold unsalted butter until large clumps form, and keep the topping looking chunky rather than sandy.
  2. Pile crumble generously over the apples and press very gently. Leave some apple edges peeking through only if the crumble would otherwise overflow.
  3. Bake at 375F for 60-65 minutes on the sheet pan until the crumble is deeply golden and the filling bubbles at the edges. If the top browns too quickly, tent with foil after 40 minutes.
Serve
  1. Drizzle extra caramel over the warm apple crisp pie. Serve after baking while the crumble stays crisp and the caramel filling is visibly bubbling.

Notes

Pro tip: use an oven thermometer if you have one—375F is important for getting deeply golden oat clumps without undercooking the apple filling. Refrigerate leftovers in an airtight container up to 4 days; reheat briefly to re-crisp the topping. Freezing is not recommended because the oat crumble can soften. For a lighter swap, replace half the granulated sugar with a 1:1 baking sweetener that measures like sugar.