Apple Crisp Pie – your favorite fall dessert turned into pie form; sweet, tart, and a crisp no-oats topping all inside a flakey, buttery pie crust.
Ok – we’re officially halfway through October and I am still loving everything fall. The apple orchards, the trees changing, the sweater weather, tall boots and leggings…
I know this isn’t a surprise to you (or shouldn’t be anyway, my lovely, lovely readers), but you guys, it’s been so long since I’ve felt like I’ve had a real fall. When I was in Maryland, the leaves changed and I definitely got to partake in sweater weather, but it still wasn’t quite the same in Baltimore.
In North Carolina, I didn’t have much of a fall at all. A few leaves changed near the end of November but aside from that, I was left craving the bright red trees, ones that range with every shade between yellow to a deep, crimson red, spanning across miles.
So to say I’m obsessed this year more than ever is an understatement.
And when I say I’ve been all about doing everything fall-ish, it’s not an understatement either. Many weekends have been spent exploring the changing leaves, hiking, and taking in the best of fall in Minnesota. I may be bias, but fall is 110% the best in Minnesota.
So what better way to “do more” fall than to combine two fall favorite recipes – apple pie and apple crisp?! SERIOUSLY… !!!
Y’all have been eating up my Grandma’s Apple Crisp recipe over on Pinterest (pun intended); it’s one of my absolute personal favorites, too. Now it’s combined with a flakey, buttery pie crust that will put your fall dessert dreams over the moon.
Basically, we have the apple crisp recipe, which is made without oats and all white sugar to give it an extra sweet, crisp topping that has a fine crunch and melts in your mouth. The apple slices are tossed with cinnamon and sugar, and put into a buttery, flakey pie crust that holds it all together. Mind. Blown.
Do I need to say you should serve this with ice cream? No? Good, this is why we’re friends, because you know it doesn’t need to be said, you already KNOW it should be. It’s implied that all things served warm for dessert and are in in any kind of scooping, slicing, with cinnamon or chocolate must be served with ice cream. No exceptions.
What’s your favorite dessert/outing/part of fall been so far?! I need more ideas before the snow comes! If you’re looking for a healthier option during the week, try out this gluten free apple crisp!
Get the Recipe Apple Crisp Pie
Ingredients
CRUST:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon sugar
- 4 Tablespoons cold butter
- 4 Tablespoons cold shortening
- 4-6 Tablespoons ice water
FILLING:
TOPPING:
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 7 Tablespoons butter, cubed
Instructions
- To prepare the crust, combine the flour, salt, and sugar. Using a pastry blender, cut in cold butter and shortening until combined to pea sized. Add 3-4 Tablespoons water and mix; continue adding the remainder of the water just until crust is combined. Form into a disc, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Pre-heat oven to 375°F. Toss apple slices with water, cinnamon, and sugar. Set aside.
- Mix topping by combining flour, sugar, salt, and cubed butter with a pastry blender until roughly combined.
- Roll out crust to the size of your pie dish; trim and crimp edges. Add apple mixture into crust and top with the crumble topping. Bake for 45-50 minutes until bubbly and golden brown. *It's recommended you use a tent around the crust edges to prevent them burning; I generally have it around the pie for the first half of the baking time as needed.
Adapted from Fork in the Kitchen’s Grandma’s Apple Crisp recipe.
How big is this pie? 9 or 10″? Deep dish?
Hi! The pie pan I use is 9.5 inches.