Go Back
This Apple Crisp Pie is a unique combination between deep-dish apple pie and apple crisp. two fall favorite desserts! Deep dish, gooey apple pie topped with a buttery, crumbly crisp topping in every bite! You'll love this dessert mashup!
Print Recipe
5 from 3 votes

Apple Crisp Pie

This Apple Crisp Pie is a unique and delicious mashup between two fall favorites: apple crisp and deep-dish apple pie! You are going to love this delectable, irresistible pie!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Pie
Servings: 8
Author: Hayley Parker, The Domestic Rebel


  • 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)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • One deep-dish 9" frozen pie crust
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 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.