Apple Crisp Pie


I wanted to bake an apple pie with a crumb topping and settled on this recipe because of the reference to apple crisp. My mother-in-law loves apple pie, too, and I wanted to make a recipe she would like. I thought that the combination of three different kinds of apples, both tart and sweet, was the best part of the pie. The crumb topping wasn’t bad either. The only comment I got from the crowd was that the apples could be softer, so next time I might bake the pie a little longer or figure out a way to soften them a bit just prior to baking.

Based on recipe found here. I used this pie plate, which easily held all of the filling.


Crust & Filling:
Pie crust
6 apples (2 pink lady, 2 granny smith, 2 honey crisp)
1/2 cup brown sugar
2 tbsp. all-purpose flour
2 tsp. cinnamon
1/4 tsp. allspice
1 tsp. vanilla extract
1 tbsp. lemon juice

1 1/4 cup all-purpose flour
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup unsalted butter, melted


  1. For the crust & filling: Make the pie crust.
  2. Preheat oven to 425 degrees.
  3. Mix dry ingredients in a large bowl. Set aside.
  4. Core, peel, and slice apples. Transfer to the large bowl of dry ingredients. Top with vanilla and lemon juice, then toss to coat the apples. Set aside for 10-15 minutes to prepare the pie crust.
  5. Roll out dough and place into 9″ deep dish pie plate (1.5-2″ deep). Trim overhang, using leftovers for more pie crust, decorations, or pie crust cookies. Crimp the edges.
  6. Fill pie crust with prepared apples.
  7. For the topping: In a medium bowl, combine dry ingredients.
  8. Pour cooled, melted butter into the bowl, mixing until small- to medium-sized clumps form, breaking up larger chunks as needed.
  9. Using a spoon, sprinkle the crumble over the apples.
  10. Cover the pie loosely with aluminum foil. Bake for 20 minutes, then reduce heat to 325 degrees for an additional 35-45 minutes depending on apple consistency desired.
  11. Place pie on wire rack and let cool completely.
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