Don't you wish pie could really be easy as pie? Well, this one actually is. In just a few easy steps, you'll be pulling a steaming Apple Crisp Pie out of the oven. One stacked with layers of perfectly cooked, delicious cinnamon apples, and topped with a crunchy, golden oatmeal crumble, all sitting atop a perfectly cooked, buttery pie crust. It's a scrumptious, crowd-pleasing apple pie that is sure to send a flood of compliments your way.
Today, in addition to a perfect Apple Crisp Pie recipe, we'll also uncover how to go about making the best crust for an apple pie, what type of apples work best, why you should actually take the time to weigh them, and what that perfect, oatmeal crisp topping is made of!
WHERE DO YOU STAND WHEN IT COMES TO APPLE PIE?
When it comes to apple pie, you can go one of two ways: A standard, old-fashioned Double-Crust Apple Pie or the beloved Apple Crisp Pie.
However, there are some who boast very strong opinions about which deserves a spot on their holiday table, and if you're here, I can only imagine you stand strongly on the side of the Apple Crisp Pie. My husband is standing right there with you. It's Apple Crisp Pie or nothing at all for that man, and really, who could blame him? An Apple Pie with an oatmeal crumble done right is nothing if not divine.
In the past, I had shrugged off the Apple Crisp Pie, thinking it would require too many extra steps. Way more than your standard double-crust pie. However, when you consider how truly simple an oatmeal crisp topping is to make, and the fact that you can get it done in less than 5 minutes...this reasoning is officially null-and-void.
My goal was to create the kind of homemade Apple Crisp Pie dreams were made of. One with a perfect, buttery oatmeal crisp topping, gooey cinnamon apples, and a golden, flaky pie crust that would house all that goodness. Yes. This pie was going to be over-the-top amazing. However, there was one stipulation: The recipe must remain simple. As it turns out, this recipe is so simple it can be broken down into 5 easy steps.
HOW TO MAKE HOMEMADE APPLE CRISP PIE
- Blind bake the pie shell.
- Make the filling.
- Make the oatmeal crisp topping.
- Assemble the pie.
- Bake the pie.
Pst! If you find that you love the crisp topping we're using here, be sure and check out our Crumble Topping as well!
(1) BLIND BAKING A PIE SHELL
Blind baking is a process that enables the crust to finish baking at the same time as the filling and topping by giving it a head start in the oven.
To blind bake a pie shell, you'll first place the rolled out pie dough in the pie dish and crimp the edges decoratively or as desired. Then, you'll poke holes across the bottom of the pastry. This will help prevent air pockets from bubbling up.
Here's where the whole "blind-baking" thing comes in. You'll cover the crust with aluminum foil (I prefer to use nonstick), and press it gently across the dough and up the edges. Then, you'll add either pie weights or dried beans to the top. This will help the pie shell to bake up in shape, and form the perfect vessel for your apple pie filling.
THE TYPE OF CRUST TO USE FOR APPLE PIE
A standard pastry pie crust is perfect for an Apple Crisp Pie. I use Perfectly Flaky Pie Crust, and it turns out beautifully every time, but you could easily use uncooked, store-bought pie crust in its place.
(2) ALL ABOUT APPLE FILLING
This apple filling is extremely simple and very easy to make. You'll combine the sugars, flour, salt, and cinnamon in a large bowl, add the apple slices and mix to combine.
FAQs ABOUT APPLE PIE FILLING
There's a reason why you should use a certain type of apples for apple pie filling, why you measure that filling and stick to the recipe.
WHAT TYPE OF APPLES TO USE AND WHY?
For Apple Pie filling, you typically want to use a firm, tart apple. A firm apple because a pie will typically need anywhere from 45 minutes to an hour for the pastry to fully cook. If you were to use a soft variety of apples, your filling would be very mushy by the time it's completely finished baking. Using a firm apple will ensure that you're apples maintain their form, as well as pleasing texture.
One of the best parts of Apple Pie is that gooey cinnamon syrup coating the apples. This syrup is made up of mostly sugar and flour. Because we're adding sugar to the mix, a tart apple helps to balance out the sweetness.
The best variety of apples for Apple Pie are Granny Smith, Honey Crisp, Fuji, Pink Lady, and Jazz apples.
HOW MANY APPLES DO YOU NEED FOR A PIE?
Most Apple Pie recipes call for 6-8 apples, but really, it is best to measure the apples by weight. This is because although most apples are close in size, they're not identical, and when it comes to baking, we want to be as accurate as possible.
It's also important to note that apple slices will reduce as they bake. So, if you were to fill a pie dish with apple slices level to the top, then you will likely end up with a somewhat sunken pie. A good practice is to create a mound of apples in the center of the dish.
(3) ALL ABOUT THE APPLE CRISP TOPPING
A crisp is a mixture of flour, sugar, oats, and cold butter cut into cubes. The dry ingredients are mixed together, and then the butter is cut in with the use of a pastry blender. If you do not have a pastry blender, you could go the old-fashioned route and use two knives to work the mixture together.
Love a good fruit dessert? Be sure and check out our Blueberry Crisp next!
(5) ASSEMBLE THE PIE
To assemble the pie, you'll add the apple filling to your slightly cooled, blind-baked pie shell. You'll probably notice it looks like a lot of apples (and it is), but remember, those apples are going to cook down quite a bit. Just build them up in a mound shape, and start adding on that buttery oatmeal crisp topping.
Add the oatmeal crisp topping, patting it to adhere, and then it's time to bake.
(5) BAKE THE PIE
Before baking pie, be sure to both reduce the oven temperature and move oven rack back to the center of the oven. Also, have ready a rimmed baking sheet. This will help to catch any spillage from the pie dish landing on your oven floor.
HOW TO KEEP THE EDGES FROM BURNING
Bake the pie for about 45 minutes, checking after the 30-minute mark to ensure the edges are not getting to brown. If they perfectly golden after just 30 minutes, add either a pie shield or strips of aluminum foil to protect the edges of the pie.
WILL APPLE PIE FILLING THICKEN AS IT COOLS?
Pie filling will thicken slightly as it cools, but be sure to follow the recipe. Many pie recipes call for thickening agents like flour, tapioca, and cornstarch. Altering the ingredients or quantities will affect the outcome of your pie.
HOW TO STORE APPLE PIE
You should refrigerate apple pie after a day of sitting on the counter. It will keep for 4-5 days in the refrigerator. If you'd like to preserve your apple pie even longer, you could either freeze it after it has finished cooling or after 1-2 days in the refrigerator.
This is an Apple Crisp Pie recipe everyone is guaranteed to love, and it's the perfect dessert for any holiday table or large family gathering. Serve it warm with a great big scoop of vanilla ice cream, or eat it cold, straight of the fridge. The flavor is sure to stand its ground either way. Please, enjoy!
MORE APPLE RECIPES TO TRY
- Easy Homemade Apple Pie is a double-crust apple pie that is simple to make and bakes up perfectly every time! The filling is easy to make and requires only a few ingredients.
- Apple Strudel is loaded with layer-upon-layer of golden filo pastry crust and a simple cinnamon apple filling. It's perfect for family breakfasts, brunches, and afternoon snacks!
- Apple Pudding is a festive, quick-fix apple dessert that tastes just like bread pudding...only it's way easier and eons faster to make!
- Baked Brie with Apple and Walnuts -- this is where apple pie meets baked brie! It's hot and melty brie baked with a topping of gooey cinnamon apples and crunchy walnuts. A true party hit, and everyone's favorite fall appetizer!
A simple recipe for the best Apple Crisp Pie ever made with a gooey cinnamon apple filling and crunchy oat topping!
- 1 disk uncooked pie crust (homemade or store-bought)
- ¾ cup + 1 tablespoon all-purpose flour, separated
- ¼ cup old-fashioned rolled oats
- ½ cup + 2 tablespoons granulated sugar, separated
- ½ cup + 1 tablespoon light brown sugar, lightly packed and separated
- 1 ½ teaspoon ground cinnamon, separated
- ¾ teaspoon fine sea salt, separated
- 3 pounds (about 6 medium-sized) tart, crisp apples, cut into ¼" slices
- 6 tablespoons cold, unsalted butter, cut into small cubes
Preheat the oven to 375° and place a rack in the lower third of the oven. Have ready a 9" pie dish and a rimmed baking sheet.
On a lightly floured work surface, roll out the pie crust to an ⅛" in thickness and 12" in diameter. Gently lay the dough across the pie dish, and poke tiny holes evenly across it with the tines of a fork. Fold over the edges and crimp decoratively, if desired.
Gently, line the pie shell with aluminum foil and add pie weights or dried beans. Place in the lower third of the oven and bake for 25 minutes. Remove from the oven and allow to cool slightly while you make the crisp topping and filling.
In a large bowl, combine ½ cup granulated sugar, ⅓ cup + 1 tablespoon brown sugar, ⅓ cup flour, 1 teaspoon ground cinnamon, and ½ teaspoon sea salt in a large mixing bowl and stir to combine. Add the apples and mix until coated. Set aside.
In a medium-sized mixing bowl, stir together ½ cup flour, ¼ cup oats, 2 tablespoons granulated sugar, 3 tablespoons brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon fine sea salt. Cut in the butter using a pastry blender, and continue doing so until the mixture resembles tiny peas and feels like damp sand.
Transfer the filling to the pie shell. Create a mound with the apples, and add the topping. Pat gently to adhere.
Lower the oven temperature to 350° and place the pie shell on a rimmed baking sheet in the middle of the oven and bake for 45 minutes, or until the crisp topping is golden. Check the edges after 30 minutes to determine if pie shield or aluminum stips are needed to prevent from burning.
Remove from the oven, and allow to cool 20-30 minutes. Serve warm or at room temperature.
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