Apple Crisp Apple Pie… the best dessert ever, try it and you’ll see! Making Apple Crisp Apple Pie is a simple recipe that you can use for desserts and have in no time. It is one of my favorite desserts I like to cook once in awhile with the ingredients that are in season from my local grocery store.
Apple Crisp Pie
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Apple pies can seem like a daunting task, especially for beginners, but it doesn’t have to be! Instead of worrying about making an award-winning top pie crust, take a more accessible approach. This incredibly delicious apple crisp pie is made with fresh apples and a crunchy oat and pecan streusel topping.
While the crunchy topping is amazing, we really love that this pie has no need to fuss with a top crust. You just roll out the bottom crust—whether you use a store-bought frozen or refrigerated crust—and then mix the topping and sprinkle it over the apples. Easy-peasy!
For the Filling:
- 5 to 6 cups apples, a combination of varieties, thinly sliced
- 1 lemon, juiced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
- 1 unbaked, 9-inch deep-dish pie shell
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, cut into small pieces
- 1/4 cup rolled oats
- 1/4 cup chopped pecans
Steps to Make It
- Gather the ingredients.
- Peel the apples; core them and cut into thin slices. Toss the sliced apples in a bowl with lemon juice to keep them from browning.
- Add the granulated sugar, the brown sugar, melted butter, flour, and spices. Stir until mixture is well blended.
- Prepare the pie pastry; fit into a pie plate and set aside.
- Heat the oven to 375 F.
- In a large bowl, combine the topping ingredients; blend with a pastry blender, two forks, or your fingers. Alternatively, pulse the ingredients a few times in a food processor.
- Pour the apple mixture into the prepared pie shell. Sprinkle the topping mixture evenly over top of apples.
- Bake the pie in the preheated oven for about 45 to 60 minutes, until apples are tender and topping is browned.
- Serve with vanilla ice cream and enjoy.
- Check after about 30 to 35 minutes to make sure the crust isn’t getting too brown. Use a pie shield or homemade ring of foil to protect the crust edge if necessary.
EASY Apple Crisp Pie is a combination of our two favorite classics; Apple Pie and Apple Crisp, in one irresistible dessert! Fresh apples, sugar, cinnamon, butter, and some flour along with pre-made pie crusts are the secret to making this apple crisp pie in minutes!
Apple pie is classic! But it’s even better when you can whip it up fresh and in your own kitchen.
So when I went looking through our family’s recipes, I decided to try and combine two of our family’s favorite’s: apple pie and apple crisp!
And I made not one pie – but two apple crisp pies!
The outcome of making these two favorites desserts into one?
Well, they turned out to be fantastic! A delicious treat!
The pies were not too sweet, and they had the perfect balance of apples and cinnamon, topped with a buttery crumble to make them irresistible.
The only thing missing from this apple crisp pie was a tub of vanilla ice cream next to it. YUM!
And, I have to tell you – I received rave reviews from family and friends, giving me the thumbs up!
How to Make this Easy Apple Crisp Pie:
1. First, simply chop or slice a few apples and toss them into a mixing bowl.
2. Then add sugar and cinnamon and mix to combine.
3. Next, fill a premade pie crust, or fill two pie crusts.
4. Finally, make the crumble mixture with 4 simple ingredients: cinnamon, butter, brown sugar, and flour. Then sprinkle the crumble mixture on top of each pie evenly. And bake.
Homemade apple desserts are great! With a few minutes to prep and minutes to bake, you’ll have these two easy apple crisp pies as desserts in no time!
This recipe will make two 9-inch pies. If you prefer to make one very thick pie, then this recipe will suffice.
Don’t forget to serve some vanilla ice cream with each slice! You’ll have everyone smiling! What could be better?
HERE’S a Great TIP!
Keeping frozen pre-made pie crusts in the freezer is a smart thing to do. They come in handy when you need them.
Ingredients Needed for EASY Apple Crisp Pie:
- 3 or 4 cups (2 large or 4 medium) Honey Crisp or Fuji apples- peeled, cord and sliced
- 2 (9-inch) frozen pie crusts
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon – divided
- 1/2 cup packed light brown sugar
- 1 cup unbleached all-purpose flour
- 1 stick (1/2 cup) of butter – at room temperature, cut into pieces
Preheat oven to 375 degrees F (188 C). Place the oven rack in the center of the oven.
Remove both pie crusts from the package and place them both onto a large baking sheet side by side. Allow defrosting for about 10 to 15 minutes.
Meantime, in a large bowl, combine sliced apples with 1/2 teaspoon of ground cinnamon and 1/2 cup of granulated sugar.
Toss apples until the mixture it’s well combined. Transfer and divide the apple filling evenly into both pie crusts.
Using the same bowl, mix flour with the remaining 1/2 teaspoon of cinnamon and the brown sugar.
Add pieces of butter and using your hands to mix all together to create the crumble mixture.
Scatter and spread the crumble mixture over each pie.
Place the baking sheet (with both pies) on the center rack in the oven.
Bake for 30 to 32 minutes, or until the crust and crumble on top is a rich golden brown.
Remove from oven, and set aside to cool. Pies can be served warm with vanilla ice cream on the side or served at room temperature. Chill any leftovers in the refrigerator.
Makes: 2 Apple Crisp Pies
Our Favorite Apple Pie
Our favorite recipe for making a classic apple pie from scratch. This recipe guarantees apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden-brown crust.
How to Make Perfect Homemade Apple Pie
It’s taken us a while to zero in on our favorite method for making apple pie, but I think we’ve finally nailed it. This simple recipe guarantees perfectly cooked apples surrounded with a thick gently spiced sauce. There’s no need for precooking the sauce or apples and the steps to make this pie are simple, you just need a little time.
As with all of the pie recipes on Inspired Taste, we start with this homemade pie crust. I’m a stickler on this one. It has never failed us and is our go-to recipe for pumpkin pie, tarts, and other fruit pies like blueberry pie.
As for the apples, we use a lot of them and like to use two or more varieties for the most apple-flavored pie. I’ve listed some of our favorites below. It isn’t a complete list, but it should give you some inspiration when shopping for your homemade pie.
We don’t precook the apples before adding them to the crust.
Instead, we toss peeled and sliced apples with sugar, salt, and spices in a large bowl. When the apples are well coated, we set the bowl aside and let the apples sit for about an hour.
In this hour, the sugar and salt work on the apples to help them release their delicious liquid (you can see how much in our photos and the video). The apples also soften quite a bit.
Then just before adding the apples to the prepared pie dish, we toss in some starch — I usually use cornstarch, but tapioca starch works, too. This starch mixes with all that liquid released by the apples and will help thicken it as the pie bakes in the oven.
I’ve followed a few pie recipes that ask you to throw away some or all of that delicious liquid before filling the pie. There’s so much flavor there!
Thankfully, with our pie-making method, you can use all of the liquid, which with our slightly longer bake time will turn into a thickened sauce. I’ve measured how much liquid is released from the apples over 1 hour and consistently get about 3/4 cup. A little more or a little less is fine, though.
If you find that your apples released much more, you might want to consider leaving a little behind. (When apples are overripe, they can release more liquid than usual, which can make your pie a bit more runny.)
On this subject, make sure to read our tips below for cooling the pie. The cooling step is crucial with fruit pies and goes a long way to making sure the filling is actually thick and won’t run out onto your plate the moment you cut it.
The Apples We Use For Apple Pie
To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples). For the best apple flavor, try adding more than one variety of apple to your pie.
We especially love these varieties of apples for baked desserts and pie:
- Granny Smith — Your standard, never-fails baking apple. Tart, crisp, and they keep their structure after time in the oven.
- Honeycrisp — Extra crisp and always holds firm after baking. One of our favorites!
- Jonagold — Tart with a bit of sweetness. They also hold up well in the oven.
- Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.
- Mutsu — Big apples that look like a large Golden Delicious. Has a sweet honeyed flavor and holds up well in pie.
- Pink Lady — A good balance of sweet and tart. Will also hold its shape when baked.
- Golden Delicious — Sweet and flavorful apple that’s very versatile. Will hold up in pie, but will become softer than some of the varieties mentioned above.
- Jazz — Sweet and crisp flavor. Will hold up nicely in pie.
How Long Does Apple Pie Take?
We bake a standard 9-inch pie in a 400 degree oven for about 75 minutes.
One of the biggest complaints with apple pie is that the filling is too runny, even after following a recipe. That’s why we’ve become such fans of this method of making apple pie.
With this method (which we first tried after flipping through Bravetart), the pie bakes at one temperature for a long time. This extra long bake time makes sure the liquid in the apple pie filling has a chance to simmer and thicken.
How to Tell When The Pie Is Done
Here are three simple methods for telling when apple pie is ready to come out of the oven:
Visual cue: Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time.
Internal temperature: The pie is done when an internal thermometer inserted into the middle of the pie reads 195 degrees Fahrenheit (90C).
Texture of the apples: Piercing the pie is a good indication of how soft the apples are. If they feel too crunchy, the pie needs more time.
More Baking Tips for Apple Pie
- Use a trusted pie crust recipe. We always use this homemade pie crust recipe for our pies.
- Prepare the apple pie filling first and set it aside for 1 hour, allowing the apples to release their juices then mix the apples and the juices with a thickener like cornstarch or tapioca starch.
- Bake at 400 degrees F for approximately 75 minutes, turning a few times for even browning. The long bake time makes sure that the filling thickens inside the pie.
- If your crust starts to brown too quickly or looks to be turning too dark, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.
- Let apple pie cool before cutting into it. For the best results, the filling should be room temperature or cold before slicing. Cooling the pie gives the liquid inside a chance to thicken even more, which means it won’t spill out into a pool when you cut into the pie. (This is true for other fruit pies, especially blueberry pie and homemade cherry pie.)