Instead of a classic apple pie or apple crisp you get the best of both worlds with an Apple Crisp Pie! 
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. 
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
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, 1/4 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, 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.
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.
Such a wonderful idea, Ben!
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.)
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!
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!
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.
Maybe I’m missing something, but – don’t the APPLES go in the pie?? I can’t see where they go into the pie!
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!
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!
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.
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! 🙂
So glad everyone loved it, Christine!
I made this pie for our annual pie baking competition.I took 2nd out of 23 ! Thank you for sharing !
How awesome, Jane!! Thank you so much for coming back to let me know.
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.
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!
Love the step by step pictures. Please continue this for your other yummy recipes. Thanks, LyndaBH
Glad you found it helpful!
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?
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!
For the filling, how much butter? The ingredients have two different amounts and the directions just say “add butter”.
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!
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!
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!!
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?
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.
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!
So why golden delicious? I’ve never been a fan of that type of apple. Would it work with granny smith? Looks amazing!
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. 🙂
Pinned this one as I have to make the Apple pie for thanksgiving. Guess who’s recipe I am using?
Thanks! I hope it was well received!
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.
Thanks!