Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The best, most decadent apple pie you will ever have. The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.
I have been anxiously waiting to share a new post with you all! I don’t know that I handle off days too well! 😉 Luckily I got the all clear and no one should be getting any more errors, so if you have any issues at all loading any of the pages, please do not hesitate to tell me. This pie though, this pie is worth the wait completely! My favorite dessert, hands down, is Apple Crisp. This is why I posted my Double Apple Crisp recipe and waxed poetic about how much I have loved Apple Crisp since I was a kid. The only thing that could ever make that dessert any better is making it into a creamy melty pie with a crispy crust.
This recipe came about pretty much by accident. Before our youngest was born I was prepping our deep freeze for the first month when we wouldn’t be able to even see clearly and I was making desserts. I had made a huge batch of pie crust to make small rectangular baked Chocolate Chip Cookie Pies and Oreo White Chocolate Cookie Pies only to find that my chocolate had bloomed. It made me pretty sad but I had to get creative because I wasn’t about to head to the store for more. I looked in my cabinets, had enough for a couple of pecan pies and still had enough leftover for a couple more crusts. So I figured why not line the bottom of the apple crisp?
Since then I’ve worked on this recipe a few times, added oats to the mix to make the filling creamier. Without the oats it tasted more like an Apple Crumb Pie which is also fabulous, but we wanted the flavors of an Apple Crisp here! While the ingredients list may look a mile long here, I was able to get this into the pan and ready to bake in a half an hour.
PS I know I haven’t been doing a lot of “in process” photos recently but this recipe is A: One of my favorites, EVER. and B: A bit more complicated and I wanted you to see some pictures in case you felt your consistency was off. If you all enjoy the in process pictures and want me to keep including them even on simpler recipes, please let me know!
To Make the Filling:
Add the apples, lemon juice, 1/4 teaspoon cinnamon, nutmeg and butter in a large skillet, I used my trusty cast iron skillet. Cook on medium for 5-7 minutes or until the apples are just wilted and have released their juices. Drain the apple in a colander (uh yeah I used my salad spinner, haha I use it for everything) back into the skillet. Put the apples into a bowl. Cook the remaining juices down into a syrup the consistency of honey. Add the reduced syrup, 3/4 cup sugar, 1/4 cup brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 3/4 cup flour, 3/4 cup rolled oats and egg. Mix well and add to pie crust. To Make the Crumble:
Combine 1 1/2 cups flour, 3/4 cup sugar, 3/4 cups brown sugar, 1/2 teaspoon kosher salt, 1 cup rolled outs and 2 sticks butter and mash together with your hands into small clusters. Add crumble to the top of the filling. Bake for 50 minutes. Yes, it is a lot of butter. Yes it is a crumble on top AND a crust on the bottom. But hey, it is the holidays, right? Why not throw caution to the delicious Apple Crisp Pie wind and have a slice?
Apple Crisp Pie
- Yield: 9
- Course: Dessert
- Cuisine: American
- Author: Dinner, then Dessert
- 1 pie crust
- 3 pounds Golden Delicious apples , sliced
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- Generous pinch of ground nutmeg
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar , loosely measured
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1 large egg
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar , packed
- 1/2 teaspoon kosher salt
- 1 cup rolled oats
- 2 sticks butter pound cold unsalted butter , diced
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 375 degrees.
- To Make the Filling:
- Add the apples, lemon juice, 1/4 teaspoon cinnamon, nutmeg and butter in a large skillet, I used my trusty cast iron skillet.
Cook on medium for 5-7 minutes or until the apples are just wilted and have released their juices.
- Drain the apple in a colander back into the skillet.
- Put the apples into a bowl.
- Cook the remaining juices down into a syrup the consistency of honey.
- Add the reduced syrup, 3/4 cup sugar, 1/4 cup brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 3/4 cup flour, 3/4 cup rolled oats and egg. Mix well and add to pie crust.
- To Make the Crumble:
- Combine 1 1/2 cups flour, 3/4 cup sugar, 3/4 cups brown sugar, 1/2 teaspoon kosher salt, 1 cup rolled outs and 2 sticks butter and mash together with your hands into small clusters.
- Add crumble to the top of the filling.
Bake for 50 minutes.
Yield: 9 , Amount per serving: 618 calories, Calories: 618g, Carbohydrates: 122g, Protein: 7g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 224mg, Potassium: 309mg, Fiber: 6g, Sugar: 73g, Vitamin A: 5.3g, Vitamin C: 10g, Calcium: 5.2g, Iron: 17g
All images and text © for Dinner, then Dessert.