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Apple Crisp Pie

Apple crisp pie with a deep-dish pie shell, tender spiced apple filling, and a buttery oat crumble that turns deeply golden as the filling bubbles. Baked until jammy, then finished with caramel drizzle for a classic American dessert slice.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Pie shell
  • 1 unbaked 9-inch deep dish pie shell
For apple filling
  • 6 large apples, peeled and sliced
  • 0.667 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
  • 1 Extra caramel for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and place a sheet pan on the lower rack to catch any drips. 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.
  2. Pile the apple mixture into the shell, mounding well so it bakes into a high filling.
Make the oat crisp topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt until the dry ingredients look evenly mixed.
  2. Cut in the cold unsalted butter until large clumps form, with a mix of crumbly and bigger oat clusters.
  3. Pile the crumble generously over the apples and press very gently so it stays in clumps.
Bake and serve
  1. Bake at 375F 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 too quickly, keeping the crumble from over-darkening while the apples finish softening.
  3. Drizzle with extra caramel and serve once the pie is set and bubbling has calmed.

Notes

For the neatest slices, cool the pie 30-60 minutes so the caramel-apple filling thickens. Store covered in the refrigerator up to 3 days; rewarm individual slices at 300F for 10-15 minutes to re-crisp the topping. Freezing is not recommended because the crumble can soften after thawing. If you want a lighter option, swap half the butter in the topping for the same amount of plant-based butter (use cold) to keep clumps forming.