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Ultimate Caramel Apple Crisp Pie

A close-up slice of caramel apple crisp pie showing a thick layer of gooey caramel apples and a crunchy oat topping.
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This recipe merges a flaky double-crust pie with a crunchy oat crisp topping and a rich, gooey caramel swirl, creating a layered dessert perfect for holidays.

Ingredients

Scale
  • 1 recipe double pie crust dough (for bottom and lattice/top)
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/2 cup prepared caramel sauce (for filling)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)
  • For the Oat Crisp Topping:
  • 1 cup all-purpose flour
  • 1 cup rolled oats (not instant)
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup prepared caramel sauce (for topping swirl)

Instructions

  1. Prepare the pie crust: Divide the dough in half. Roll out one half and fit it into a 9-inch deep-dish pie plate. Trim and set the second half aside for the top crust or lattice. Chill the bottom crust.
  2. Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  3. Assemble the base: Pour the apple mixture into the chilled bottom pie crust. Drizzle 1/2 cup of caramel sauce evenly over the apples.
  4. Prepare the crisp topping: In a separate bowl, whisk together the flour, oats, brown sugar, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Top the pie: Sprinkle the oat crisp topping evenly over the apple filling. Drizzle the remaining 1/2 cup of caramel sauce in a swirl pattern over the crisp topping.
  6. Create the top crust: Roll out the second half of the pie dough. Cut vents or create a lattice top and place it over the crisp topping, or omit the top crust entirely if you prefer a full crisp topping. Crimp and seal the edges.
  7. Brush and sprinkle: Brush the top crust (if used) with the egg wash and sprinkle with coarse sugar.
  8. Bake the pie: Preheat your oven to 425 degrees F. Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 425 degrees F.
  9. Reduce heat and continue baking: Reduce the oven temperature to 375 degrees F. Continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool: Let the caramel apple crisp pie cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Notes

  • To prevent a runny filling, ensure you use the flour specified in the apple mixture; this thickens the juices as they bake.
  • For extra texture, add 1/2 cup of chopped pecans to the oat crisp topping mixture.
  • If you do not have prepared caramel sauce, you can substitute with a thick dulce de leche or make a quick caramel sauce separately.

Nutrition

Find it online: https://cookerycommand.com/caramel-apple-crisp-pie-recipe/