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Apple Crisp Pie

Apple crisp pie pairs tender, cinnamon-spiced apples with a golden oat crumble topping in a refrigerated pie crust. Bake it until the filling bubbles in the center, then let it cool so the filling sets before slicing.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling 3 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Prepare the crust
  • 1 pie crust 9-inch, refrigerated
Make the filling
  • 2.5 lb apples about 6 medium; firm, such as Granny Smith or a mix of Granny Smith and Honeycrisp; peeled, cored, and sliced 1/4 inch thick
  • 0.5 cup granulated sugar
  • 1 cup all-purpose flour divided: 1/4 cup for the filling and 3/4 cup for the topping
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 0.25 tsp table salt
Make the crisp topping
  • 0.75 cup oats old-fashioned rolled
  • 0.5 cup brown sugar light, packed
  • 0.5 cup unsalted butter cold and cut into small cubes

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Prepare the crust
  1. Heat the oven to 400°F.
  2. Let the refrigerated pie crust stand at room temperature for 15 minutes.
  3. Fit the crust into a 9-inch pie plate.
  4. Crimp the edge.
  5. Refrigerate the crust while you prepare the filling and topping.
Make the filling
  1. In a large bowl, toss the apples with the granulated sugar, 1/4 cup flour, lemon juice, cinnamon, nutmeg, and salt until evenly coated.
Make the crisp topping
  1. In a medium bowl, mix the oats, brown sugar, and remaining 3/4 cup flour.
  2. Cut in the cold butter with your fingertips or a pastry cutter until the mixture forms coarse crumbs.
Assemble and bake
  1. Spoon the apple mixture into the crust.
  2. Scatter the topping evenly over the apples.
  3. Set the pie on a rimmed baking sheet.
  4. Bake for 20 minutes at 400°F, then reduce the oven to 350°F and bake for 40 to 50 minutes more.
  5. Cover the crust edge with foil if it browns too quickly, and bake until the topping is golden, the apples are tender when pierced, and the filling bubbles in the center.
  6. Cool the pie on a wire rack for at least 3 hours before slicing so the filling can set.

Notes

Keep the butter cold for a coarse, crumbly topping. Refrigerate leftovers for 3 to 4 days; freezer: yes, freeze wrapped slices. For a gluten-free version, use a gluten-free crust, 1:1 gluten-free flour, and certified gluten-free oats.