This Apple Crisp Pie combines delicious deep-dish apple pie with a delectable crisp topping! You are going to love this flavorful mashup between two fall dessert staples!
So I am firmly on #TeamApple when it comes to the battle of fall desserts.
I feel like it’s generally hyped up to be pumpkin’s time to shine, and I can get down with some pumpkin bread or those addictive scones at Starbucks.
But when it comes to overall fall dessert love, my heart belongs strictly to all things apple. We’ve only had what, like 2 weeks of official fall and I’ve already consumed roughly 30 caramel apples in addition to my regular apple-eating rotation (current obsession: Sweeties, Gala’s sweeter, crisp cousin). Plus, there’s the gallon-size jugs of fresh-pressed apple cider I’m putting away regularly and the apple recipes I’ve been posting, such as these hand pies (that I admit to eating a lot of) and this sangria (which I most definitely drank the bulk of).
So yeah, you could say I’m apple obsessed. The only apple I don’t care about is the new phone. I’m still rocking the 8S until my upgrade gets me the 9S. I’d love to try the new phone since the cameras are supposedly amazing, but that would seriously cut into my caramel apple budget and I’m too far into my addiction to carve out some of that money on a phone. #priorities
Anyway, let’s talk about this Apple Crisp Pie! I have a lot to say about it.
First, I love the combination of an apple pie + an apple crisp into one unique dessert mashup. This has the best of both worlds: a flaky, buttery pie crust and a crumbly brown sugar crisp topping. The two combined are a killllller combination. Name a more dynamic duo; I’ll wait.
To make this pie super easy to make, I use a frozen deep-dish pie crust. I love how it saves time and the extra prep steps. If you prefer to use your own pie dough, have at it! Just make sure you use a deep dish pie pan and enough dough for a deep dish pie. This pie is THICK and piled high with tender apples and crisp topping. Before it bakes, it will look like an overflowing mountain of pie but as it bakes, the apples will soften and the pie will level out some. You just want to budget to have that extra space with a deep dish pie pan!
For optimal flavor, I like using two different kinds of apples: Granny Smith and Honeycrisp or Fuji. Granny Smith is classic for apple pies – it provides that necessary bite and tartness and it bakes great! But I love the sweetness and crispness of a Honeycrisp or Fuji apple. I’d recommend any juicy reddish apple with the exception of Red Delicious (which is the worst apple, in my humble opinion!). I’ve used Gala before and it works great!
And we can’t forget about the crisp topping! It may be the best part of this pie 🙂 It’s a pretty standard crisp topping recipe with flour, oats, brown sugar, granulated sugar, cinnamon, and butter. Mix it up and generously sprinkle it over the apples in the pie. Warning: there will be a MOUNTAIN of crisp topping – use all of it! You don’t want any of that crisp topping going to waste AND as it cooks, the apples will soften, leveling the pie out. More crisp = better, always.
Last thing to do is serve it up a la mode with some vanilla bean ice cream. Double the brownie points if you drizzle it with salted caramel sauce. But a pie this good can stand on its own, plain and glorious – the ice cream is just a fashion accessory!
*adapted from my book, Out of the Box Holiday Baking
- 3 cups Granny Smith apples, peeled, cored & sliced thin (about 2-3 medium/large size apples)
- 2 cups Honeycrisp or Fuji apples, peeled, cored & sliced thin (about 2 large size apples)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- One deep-dish 9" frozen pie crust
- FOR THE CRISP TOPPING:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) cold butter, cubed
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cornstarch, salt and spices together, tossing the apples with the dry mixture to coat. Let set for 30 minutes. While the mixture sets, preheat your oven to 450 degrees F. Place the frozen deep dish pie crust on a rimmed baking sheet that's been lined with foil for easy cleanup.
- Strain the liquid from the apple mixture and discard the liquid. Spoon the apples into the pie crust - the mixture will be very high but it will shrink down as it cooks and cools.
- In a medium bowl, whisk together the flour, oats, sugars, and cinnamon. Using a pastry blender or two forks, cut the cubed, cold butter into the dry mixture until coarse crumbs come together. Liberally top the apples with the crisp mixture - again, it may seem like it a lot of crisp, but pile it on!
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 40-50 minutes or until the crisp topping is browned and the filling is bubbly. Note that you may want to tent the edges of the crust with foil or a pie shield halfway through baking to prevent the crust from browning too quickly. Cool the pie on the baking sheet completely before serving.
Gooey, sweet, crispy pie. Your new favorite treat!
Have a super sweet day!
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