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Apple Crisp Pie

Apple crisp pie with a deep-dish pastry shell and a crunchy oat crumble topping. Apple-caramel filling bubbles as the crumble turns deeply golden, then caramel is drizzled right before serving.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 large apples
  • 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 and cubed
  • 1 extra caramel for serving
Pie shell
  • 1 can (1 unbaked 9-inch deep dish pie shell) unbaked pie shell

Equipment

  • 1 sheet pan
  • 1 deep-dish pie plate

Method
 

Prep and preheat
  1. Preheat the oven to 375F and fit the unbaked 9-inch deep-dish pie shell into a deep-dish pie plate, crimping the edge decoratively.
  2. Set the pie plate on a sheet pan so any drips catch easily during baking.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and caramel sauce until coated, then mound the filling well in the shell.
Make the oat crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until large clumps form.
  2. Pile the crumble generously over the apples and press very gently so the topping adheres.
Bake and finish
  1. Bake 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 is too fast to prevent over-darkening.
  3. Drizzle extra caramel over the warm pie and serve.

Notes

For the thickest, most scoopable filling, mound the apples well and keep the crumble clumps fairly chunky—pressing gently helps them stay together. Refrigerate leftovers up to 4 days; reheat in a 325F oven until warmed through. Freezing is yes, but the crust may soften after thawing. For a lighter option, use a light caramel sauce and reduce the crumble brown sugar slightly while keeping the butter amount the same for proper clumping.