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Apple Crisp Pie

Apple crisp pie with a deep-dish pastry crust and thick oat crumble topping, baked until the filling bubbles and the crumble turns deeply golden. Mounded cinnamon apples meet a caramel sauce swirl for a gooey, sliceable center and crunchy edges.
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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
  

pastry crust
  • 1 unbaked 9-inch deep dish pie shell unbaked 9-inch deep dish pie shell Use a deep-dish shell for extra apple filling height.
apple filling
  • 6 large apples Peel and slice.
  • 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 Swirl into the apple filling.
oat crisp topping
  • 1.5 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar, packed Pack firmly.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, cold Cube and keep cold until cutting in.
serving
  • 1 extra caramel Drizzle over warm slices just before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F. Fit the pie shell into a deep-dish pie plate and crimp the edge decoratively, then set it aside on a sheet pan.
Make the apple filling
  1. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and caramel sauce until evenly coated. Pile into the shell, mounding well so the apples sit above the rim.
Make the oat crisp topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until large clumps form with an uneven, crisp texture.
Assemble and bake
  1. Pile crumble generously over the apples, pressing very gently to help it adhere. Leave some apple filling edges peeking through if possible for bubbling at the sides.
  2. Bake for 60-65 minutes until the crumble is deeply golden and the filling bubbles at the edges. After 40 minutes, tent loosely with foil if browning too quickly.
Finish
  1. Drizzle with extra caramel while the pie is hot and serve. Use a caramel drizzle pattern across the golden crumble for visible shine.

Notes

Pro tip: For a crisp, crunchy topping, keep the butter cold until it’s cut into clumps—warm butter bakes into a sandy layer instead of crisp chunks. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices in a 325F oven until warmed through. Freezing: yes—freeze baked slices for up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use a 1:1 gluten-free all-purpose flour blend in the crumble for a gluten-free version (check the pie shell if needed).