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Apple Crisp Pie

Apple crisp pie with a deep-dish crust and thick oat crumble topping, baked until the apples bubble at the edges and the topping turns deeply golden. A caramel-drizzled filling adds glossy sweetness in every 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie shell
  • 1 unbaked 9-inch deep dish pie shell
For apple filling
  • 6 large apples peeled and sliced
  • 0.6667 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
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 unsalted butter cold, cubed
  • 0.25 cup extra caramel for serving

Equipment

  • 1 sheet pan
  • 1 deep-dish pie plate

Method
 

Preheat and prep the crust
  1. Preheat the oven to 375F. Fit the 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. Pile the apples into the shell, mounding well so the filling sits high in the center.
Make the oat crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold cubed unsalted butter until large clumps form, with visible buttery streaks.
Assemble
  1. Pile the crumble generously over the apples, pressing very gently so it mostly stays crumbly on top. Leave some apple edges visible under the crumble for bubbling.
Bake
  1. 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.
Serve
  1. Drizzle with extra caramel right before serving for glossy caramel streaks. Serve warm so the filling is syrupy and the crumble stays crisp.

Notes

For the best texture, bake the pie on a sheet pan to catch drips and ensure even heat under the deep dish. Refrigerate leftovers in an airtight container up to 4 days; rewarm in a 300F oven for 10 minutes. Freezing is not recommended because the oat crumble softens after thawing. For a lighter option, use a reduced-sugar caramel sauce in both the filling and serving.