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Apple Crisp Pie

Apple crisp pie with a deep-dish crust and a thick oat crumble topping. Bake until the crumble is deeply golden and the apple-caramel filling bubbles at the edges for a rich, spoonable dessert.
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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
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 large apples
  • 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
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
  • 0.25 cup caramel sauce extra for serving
Pie crust
  • 1 unbaked 9-inch deep dish pie shell

Equipment

  • 1 sheet pan
  • 1 9-inch deep-dish pie plate

Method
 

Preheat and prepare the pie shell
  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 seasoned apples into the shell, mounding well.
Make the oat crisp topping
  1. Combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl. Cut in the cold cubed butter until large clumps form.
Assemble
  1. Pile the crumble generously over the apples and press gently so it adheres without compressing too much. Arrange a baking sheet under the pie to catch any drips.
Bake
  1. Bake at 375F for 60-65 minutes, until the crumble is deeply golden and the filling bubbles. Tent with foil after 40 minutes if browning too quickly.
Serve
  1. Drizzle extra caramel over the hot pie and serve. Let it cool slightly so the filling thickens before slicing.

Notes

For clean slices, let the pie sit 15–20 minutes after baking so the bubbling filling sets. Store covered in the refrigerator up to 4 days; rewarm individual slices in the oven at 300F for 10–15 minutes. Freezing is not recommended because the crust and crumble can soften. For a lighter option, use a reduced-sugar caramel sauce and reduce granulated sugar in the filling by 2 tablespoons while keeping the cornstarch the same for proper thickening.