Although I am cursed with an extreme sweet tooth throughout the year, with the season of fall comes my intense cravings for anything involving apples.

This apple crisp pie has the perfect combination of ingredients to combine my two favorite desserts. The apple filling is mouthwatering and the crunchiness of the crisp on top is so satisfying you’ll want to finish the entire pie in one sitting. I wouldn’t necessarily consider myself skilled in the kitchen so if I can make this pie I guarantee that anyone can!

The original recipe for this pie can be found here via Sally’s Baking Addiction, but I’ve modified that recipe over the past year or so to create the perfect concoction.

Here’s my recipe for Apple Crisp Pie:

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The ingredients you will need include:

• 4 Apples: 2 Granny Smith & 2 Fuji (If Fuji is unavailable due to the season, use Braeburn or Red Delicious).
• Keebler Graham Cracker Pie Crust
• Lemon Juice
• All-Purpose Flour
• Ground Cloves
• Ground Nutmeg
• Ground Cinnamon
• Sugar
• Vanilla Extract (I Use Imitation Vanilla to Save on $–A LOT Cheaper & Cannot Taste a Difference in this Recipe)
• Packed Light Brown Sugar
• Stick Butter

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Pie Filling:

First, you’ll want to peel & core the apples. To do this, cut the whole apple in half and then cut those halves again and begin to core them. I use a potato peeler to ensure that I am not losing too much apple and a Bird’s Beak Paring Knife for coring.

Once the apples look like the picture on the left, cut each piece into 3 even slices. Try to ensure that each slice is about the same width so they will cook consistently. I rotate cutting red and green apples so there’s a mixture in the bowl.

Don’t worry, that was the hard part! Preheat the oven to 400° Fahrenheit (204° Celsius).

Time to add some ingredients to the apples. Cue in 2 tablespoons of lemon juice, ¼ cup of flour, ¼ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, 1 and ½ teaspoons of ground cinnamon, ½ cup of sugar and 1 teaspoon of vanilla extract/imitation vanilla.

Using a wooden spoon, stir the apples and ingredients until the apples are fully coated.

Now, grab a cookie sheet and place the pie crust on it. Spoon in the apples into the pie crust, leaving the juices at the bottom of the bowl.

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Crisp Topping:

First, cut a little less than 1/3 off of a stick of butter and melt in the microwave for about 15-25 seconds. Let it cool before using.

Using the same mixing bowl as the apples, add in ½ cup of light brown sugar, 1 teaspoon of ground cinnamon, and ¾ cup of all-purpose flour.

Grab a rubber spatula and stir the ingredients a tad, breaking up the brown sugar. Adding only a small amount at a time, begin pouring in the cooled butter. I pour in a little bit, stir with the spatula to check the consistency, then pour in more if I need it. I don’t always use all of the butter, depending on how much juices were left at the bottom of the mixing bowl.

The crisp topping should be crumbly, not sticky. If it becomes sticky, no big deal! Simply pour it out and start over (I’ve had to do this many times).

Next, using your hands, carefully grab the crisp topping and sprinkle on top of the pie. Make sure you’re not squeezing too hard or it will all begin to clump together.

It’s time to bake! At 400° Fahrenheit (204° Celsius), bake the pie for 20 minutes. After that time, turn the temp down to 375° Fahrenheit (190°C) and bake an extra 30 minutes. I constantly check the pie throughout the baking time to ensure that the crisp topping isn’t burning. Mid-dark brown is a good color but if it begins to turn a deep brown/black on top, simply cover with aluminum foil for the remaining baking time.

Let the pie cool for at least 4 hours. If you cut into it too soon, it will lose its juices and become mushy.

I usually bake mine early in the morning so by the time my hubs gets home from work we can dig in 🙂

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Apple Crisp Pie Recipe

 Prep Time: 45 Minutes • Baking Time: 50 Minutes • Cooling Time: 4 Hours

Ingredients
Directions
Ingredients

Apple Filling: 

• 4 Apples: 2 Granny Smith & 2 Fuji (If Fuji is unavailable due to the season, use Braeburn or Red Delicious).
• Keebler Graham Cracker Pie Crust
• 2 Tablespoons Lemon Juice
• ¼ Cup All-Purpose Flour
• ¼ Teaspoon Ground Cloves
• ¼ Teaspoon Ground Nutmeg
• 1 & ½ Teaspoon Ground Cinnamon
• ½ Cup Sugar
• 1 Teaspoon Vanilla Extract (I Use Imitation Vanilla to Save on $–A LOT Cheaper & Cannot Taste a Difference in this Recipe)

Crisp Topping:

• ½ Cup Light Brown Sugar
• 1 Teaspoon Ground Cinnamon
• ¾ Cup Flour
• A tad less than 1/3 stick of butter

Directions

1. Peel & core the apples. Cut into even slices & place into mixing bowl.
2. Preheat Oven to 400° Fahrenheit (204°C).
3. Add the pie filling ingredients to the apples and stir with a wooden spoon.
4. Place the pie crust on a baking sheet & spoon the apples into the crust, leaving the juices in the bottom of the bowl.
5. Melt the butter in the microwave & let cool before using.
6. In the same mixing bowl, add the brown sugar, cinnamon and flour ingredients for the crisp topping. Using a rubber spatula, break up the ingredient.
7. Slowly add the cooled butter. Pour in a tad, stir, and pour in more if needed. Ensure that the consistency of the crisp topping is crumbly & not sticky.
8. Sprinkle the topping by hand on top of apples in the pie.
9. Bake at 400° Fahrenheit (204°C) for 20 minutes, then turn oven down to 375° Fahrenheit (190°C) and bake an extra 30 minutes.
10. Let the pie cool for 4 hours.

 

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