Legendary Apple Crisp Pie

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. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.

 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, ¼ teaspoon cinnamon, nutmeg and butter in a large skillet, I used my trusty cast iron skilletThe best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.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. The best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.

Put the apples into a bowl. Cook the remaining juices down into a syrup the consistency of honey. The best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.Add the reduced syrup, ¾ cup sugar, ¼ cup brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon cloves, ¾ cup flour, ¾ cup rolled oats and egg. Mix well and add to pie crust. The best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.
To Make the Crumble:
Combine 1 ½ cups flour, ¾ cup sugar, ¾ cups brown sugar, ½ 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. The best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.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?

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Apple Crisp Pie

The best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.
Yield 9
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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
  • 4 sticks unsalted butter , diced

Instructions

  • Preheat oven to 375 degrees.

To Make the Filling:

  • Add the apples, lemon juice, ¼ teaspoon cinnamon, nutmeg and 2 sticks of 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, ¾ cup sugar, ¼ cup brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon cloves, ¾ cup flour, ¾ cup rolled oats and egg. Mix well and add to pie crust.

To Make the Crumble:

  • Combine 1 ½ cups flour, ¾ cup sugar, ¾ cups brown sugar, ½ 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.

Nutrition

Calories: 618kcal | Carbohydrates: 122g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 224mg | Potassium: 309mg | Fiber: 6g | Sugar: 73g | Vitamin A: 265IU | Vitamin C: 8.3mg | Calcium: 52mg | Iron: 3.1mg
Keyword: apple crisp, apple pie, Legendary Apple Crisp Pie

The best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.

The best, most decadent apple pie you will ever have. Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! The ingredients may look daunting but there are a LOT of duplicate ingredients used in different parts of the recipe.
Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Great recipes! I combined this recipe with the apple crumble recipe. I slow cooked the apples like done in this recipe and used the crumble recipe for the top. I did one pie without vanilla and oats and one with it and prefer the one without for a more classic apple pie taste. Overall great recipe!

    I used 2 golden apples, 2 gala apples and 2 granny smith.

  2. Reviewing this recipe, I have a question / comment. The apples are cooked in 1/4 C. butter. The crumb topping directions say mix the dry ingredients with 2 sticks of butter.

    The full list of ingredients lists 4 sticks butter ( 1 cup rolled oats , 4 sticks unsalted butter, diced) with the topping ingredients. Shouldn’t that be 2 sticks of butter? If I am reading the directions correctly, the recipe will use a total of 2 1/2 sticks of butter.

    To Make the Filling: Add the apples, lemon juice, 1/4 teaspoon cinnamon, nutmeg and butter in a large skillet – ingredient list has 1/4 C. (1/2 stick)

    To Make the Crumble: the ingredients and 2 sticks butter (1 C.)

    1. Sorry for the confusion. 2 sticks of butter are used for the filling (step 1) and the other 2 sticks are used for the crumble (step 1). Hope this clears things up. Enjoy!

      1. Hi!
        There are two butter directions in the comment section.
        One says 1/4 cup butter for filling and 2 sticks for crumble on top.
        The other says 2 cups of butter for filling and 2 sticks for crumble.
        That is a huge difference in butter and not sure which way to go….
        help!

        1. I’ve edited the recipe card to read more clearly now. It’s a total of 4 sticks used, 2 for the filling and 2 for the crumble.

    1. This one is hard to word, lol, so I’m sorry for the confusion.

      You are draining the apples with the sauce going into the skillet. The apples go in a bowl while you are reducing the syrup. Once it’s done, mix it all together (step 8) with the apples and goes into the pie crust. Then the crumble goes on top. I hope this helps!

  3. Hi! The photo looks like a deep dish pie pan but the recipe implies a standard pie crust. Could you clarify? I am making tonight but want to make sure I make enough crust. Thanks!

    1. Sorry I didn’t see this sooner. I believe I did use a deep dish when I originally made the recipe, but you can use a standard pie crust as well.

  4. I made this for a potluck last night and it was a bit hit! A few people asked me for the recipe. I served it with a scoop of vanilla bean ice cream.

    The only change I made was using half Granny Smith and half Golden Delicious apples. I’m not sure if Granny Smiths are less juicy, but I wasn’t left with much juice in the pan to reduce into a syrup, only about a tablespoon or so. I assume the apples would have been a little gooier with more syrup, but it didn’t seem to matter– it was still delicious. It actually made for a more dense layer of apples which I really liked. Thank you for the recipe! 🙂

  5. I am confused. Where does the 2/3 cup sugar come into play? I see 3/4 being used after apple are removed and the juices have carmelized like honey. I also see 3/4 used in the topping. Help. I really wanted to try it, but don’t dare to.

    1. Thanks for catching that, not sure if it was a glitch or what but it shouldn’t have been there. I’ve edited the recipe card to read correctly now. Fingers crossed it sticks. I hope you enjoy the pie!

  6. It looks delicious and I’ll definitely try it!  But after the apples are drained, you put them back in the and then a bowl?  Why back in the pan, and when into the crust?

    1. This one is hard to word, lol, so I’m sorry for the confusion.

      You are draining the apples with the sauce going into the skillet. The apples go in a bowl while you are reducing the syrup. Once it’s done, mix it all together (step 8) with the apples and goes into the pie crust. Then the crumble goes on top. I hope this helps!

  7. For the filling, how much butter? The ingredients have two different amounts and the directions just say “add butter”.

    1. Sorry for the confusion. For the filling, you’ll add 1/4 cup unsalted butter. The additional 2 sticks of butter mentioned are for the crumble. Enjoy!

  8. This looks wonderful!. I have one question. The 3rd ingredient on the list is: “? cup sugar, plus more for sprinkling on the pie” but I don’t see it in the instructions. Help!

    1. It reads 2/3 cups of sugar. Sorry, not sure why it’s showing up as a question mark for you. Sometimes my recipe widget gets a little weird at times. Enjoy!!

      1. Oops. My last comment had a typo. Here it is again. The 4th ingredient is 2/3 c sugar but I don’t see it in the instructions. Where does this go?

        1. Oh, so sorry! It gets added in the filling portion with the apples, lemon juice, etc. I’ve updated the recipe. Thank you for letting me know.

          1. Thank you so much! I thought it would go in with the apples but wanted to double check. I’ve never tried to bake an apple pie so I’m anxious to try this one! Looks fantastic!

  9. So why golden delicious? I’ve never been a fan of that type of apple. Would it work with granny smith? Looks amazing!

    1. Just personal preference. Granny Smith would totally work too, but for me I like the pie to not have the tartness, I am all about the brown sugar and cinnamon flavors here. 🙂

  10. My oh my, the apple crisp pie looks amazing! I like the idea of adding the rolled oats into the filling. I will try this.

  11. What a great dessert idea that is. Combining two very popular choices especially in fall and winter. I can’t wait to try your delish recipe because I love both apple crisp and pie.

  12. This looks sooooo good! Truly the best of both worlds. I could imagine how “legendary” it tastes. This is a must-make so a pinning it for later.

  13. WHAT! Where has this been my whole life? I’m making this tomorrow. This looks AMAZING. Apple Crisp is one of my most favorite desserts ever, I make it all the time just to sit and eat (I sound like such a pig) but its oh so good. I need to try this!

  14. This sounds so crispy and delicious. The apple filling looks perfect too! I’d love to make this instead of the usual apple pie recipe for one of the holidays!

  15. Oh gosh, this looks delicious. I love apple crisp and making it into a pie is a win-win. I’m glad it can be frozen.

  16. Ok I am putting in an order can you make sure that it gets to my house by Thanksgiving please? This looks awesome!

  17. This looks and sounds wonderful! I love apple pies any way, and the crumble topping sounds delicious.

    1. Yes! I have been hoarding/saving the last precious slices in our freezer! I put it in the toaster oven to heat gently. 🙂