Apple Crisp Pie

Honestly, this was the first pie I ever made. I found a few recipes and combined and modified as I saw fit to reduce the amount of sugar and butter. I think it turned out great.

Apple Crisp Pie


  • 1 9-inch pie crust

For the Filling:

  • 5-6 cups apple chunks (I used 5 macintosh apples)
  • 1/3 cup brown sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 Tbsp lemon juice
  • 1 Tbsp maple syrup

For the Topping:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 4 Tbsp unsalted butter, melted
  • 1 cup old fashioned oats


  1. Preheat oven to 425 degrees F.
  2. Core and cut apples into pieces, leaving the skin on (the skin holds much of the nutrition and makes your life easier by not peeling!) Place in large bowl. Add dry ingredients, mix, then add wet ingredients and mix.
  3. Fit your pie crust into a pie plate. Fill pie crust with prepared apple mixture – leaving room for the crisp. If you have too much, set extra aside and make a mental note to make apple crisp in the near future!
  4. In a medium bowl, combine the dry topping ingredients. Pour melted butter into bowl. Mix until coated. Using a spoon, sprinkle crumb topping over entire pie.
  5. Cover pie loosely with foil. Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 25 minutes. Uncover and cool 10 more minutes.
  6. Drizzle caramel topping over pie if desired. Cool and enjoy.


Directions to make Apple Crisp:

  1. Follow directions above, except use a 9×9” greased baking pan and no pie crust.
  2. Bake for 30 minutes, uncovered, at 375 degrees F.

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