Apple Crisp Pie

Apple crisp pie is where two beloved fall desserts meet. It combines the deep, comforting flavor of a classic apple pie with the buttery crunch of an apple crisp topping. Instead of a traditional double crust, this apple crisp pie uses a flaky base crust and finishes with a golden, crumbly Dutch topping for apple pie that bakes into a crisp, caramelized layer.

Creamy Desserts

The flavor is balanced and layered. Tender baked apples bring natural sweetness and gentle acidity. Warm spices like cinnamon and nutmeg enhance the fruit without overpowering it. The Dutch apple pie topping adds texture contrast, giving you soft fruit underneath and a crisp, buttery bite on top. When served warm, especially as apple crisp with ice cream, the experience becomes even more indulgent.

Many people love The Best Dutch Apple Pie because of its crumb topping rather than a top crust. This apple crisp pie follows that same tradition but leans slightly more toward the crisp texture. It is part of the family of apple Dutch pie recipes, yet it stands out as a crispy apple dessert recipe that feels both rustic and refined. It is comforting enough for weeknight baking and impressive enough for holiday gatherings. If you enjoy fall crisp recipes and classic fall dessert recipes apple crisp, this apple crisp pie will quickly become your go-to homemade Dutch apple pie.

Why You’ll Love This Recipe

This apple crisp pie is designed for home bakers who want professional results without complicated techniques.

First, the texture contrast is intentional and precise. The filling is cooked just enough to soften the apples while keeping structure. That means no mushy filling and no watery slices. The Dutch topping for apple pie is mixed to the right consistency so it stays crumbly rather than melting into a paste.
Second, the sweetness is balanced. Many apple Dutch pie recipes become too sugary, masking the apple flavor. In this apple pie recipe Dutch style, sugar enhances the fruit instead of dominating it. You taste apples first, then warmth from spices, and finally buttery crispness.
Third, it is adaptable. You can use this base recipe for other fall apple crisp recipes or transform it into a deeper caramel version. It is flexible but reliable, which is what every home baker needs.
Finally, this apple crisp pie pairs beautifully with classic toppings like apple crisp with ice cream or fall apple crisp with whipped cream. It is a complete dessert on its own, yet it also welcomes simple additions.

Preparation and Cooking Time

Preparation Time: 30 minutes
Cooking Time: 55 to 65 minutes
Cooling Time: 2 hours
Total Time: About 3 hours
Servings: 8 slices

Cooling is essential. An apple crisp pie needs time to set so the juices thicken properly. Cutting too early will cause the filling to run.

Ingredients

For the Pie Crust

1 9 inch unbaked pie crust, homemade or store bought

For the Apple Filling

6 cups peeled and sliced apples, about 6 to 7 medium apples
3/4 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons all purpose flour
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

For the Dutch Apple Pie Topping

3/4 cup all purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes

Substitution Notes:

Granny Smith apples give structure and tartness, while Honeycrisp adds sweetness. A mix of both works best.
You may replace brown sugar in the topping with coconut sugar for a deeper flavor.
If needed, gluten free all purpose flour can be used in both filling and topping.

Step by Step Instructions

Step 1: Prepare the Apples

Peel, core, and slice the apples evenly about 1/4 inch thick. Uniform slices ensure even cooking. If slices are too thin, they will collapse. If too thick, they may stay firm in the center.
Place the apples in a large bowl and toss them with lemon juice immediately. This prevents browning and brightens flavor.

Step 2: Season the Filling

Add granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and vanilla to the apples. Toss gently but thoroughly so every slice is coated.
Let the mixture sit for 10 minutes. This resting time draws out natural juices and helps the thickening agents dissolve evenly.

Step 3: Prepare the Crust

Place your unbaked crust into a 9 inch pie dish. Press gently into the corners without stretching the dough. Trim excess and crimp the edges.
For best results, chill the crust in the refrigerator for 15 minutes before filling. Cold dough holds its shape better during baking.

Step 4: Fill the Pie

Spoon the apple mixture into the crust. Arrange slices slightly layered rather than dumping them in randomly. This prevents air pockets and gives a fuller appearance.
Pour any remaining juices from the bowl over the apples.

Step 5: Make the Dutch Topping For Apple Pie

In a separate bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes.
Use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles coarse crumbs. Some pea sized pieces of butter should remain. This texture creates the signature Dutch apple pie topping.

Step 6: Add the Topping

Sprinkle the crumb mixture evenly over the apples. Cover the entire surface without pressing it down. The loose structure allows air to circulate and form a crisp layer.

Step 7: Bake the Apple Crisp Pie

Preheat your oven to 375 degrees Fahrenheit. Place the pie on the middle rack. Bake for 55 to 65 minutes until the topping is golden brown and the filling bubbles at the edges.
If the crust edges brown too quickly, cover them loosely with foil.

Step 8: Cool Completely

Remove the apple crisp pie from the oven and place it on a cooling rack. Allow it to cool for at least 2 hours. This is essential for clean slicing and proper texture.

How to Serve

Apple crisp pie is best served slightly warm or at room temperature. For a classic presentation, serve with apple crisp with ice cream. A scoop of vanilla ice cream melts into the warm filling and blends beautifully with the crisp topping. For a lighter option, top with fall apple crisp with whipped cream. Lightly sweetened whipped cream balances the richness of the Dutch topping.

You can also drizzle warm caramel sauce over each slice for a bakery style finish. Serve with black coffee or spiced chai for a complete fall dessert experience.

Secret Behind This Recipe

The secret to this apple crisp pie lies in moisture control. Apples release a lot of juice during baking. Using both flour and cornstarch creates a stable filling that thickens properly without becoming gummy.

The second secret is cold butter in the Dutch apple pie topping. Warm butter blends too smoothly and eliminates crumb texture. Cold butter creates pockets that melt slowly, forming that crispy apple dessert recipe texture everyone loves.

Finally, layering the apples instead of dumping them helps maintain structure. Small details create professional results.

Recipe Variations

Caramel Apple Crisp Pie Add 1/4 cup caramel sauce to the apple filling for a deeper flavor.
Oat Dutch Topping Replace 1/4 cup of flour in the topping with rolled oats for extra crunch and a more traditional apples crisp recipe texture.
Nutty Fall Version Add 1/2 cup chopped pecans or walnuts to the topping for a richer fall dessert recipes apple crisp variation.

Additional Tips

Use firm apples that hold shape during baking.
Always chill the crust before filling.
Bake the pie on a baking sheet to catch drips.
Let the pie cool fully before slicing.
Taste your apples before adding sugar. Adjust slightly if they are very sweet.

Freezing and Storage

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Reheat slices in a 325 degree oven for 10 minutes to restore crispness.
Freeze baked apple crisp pie wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Approximate per serving

Calories: 420
Carbohydrates: 62 grams
Protein: 4 grams
Fat: 18 grams
Fiber: 4 grams
Sugar: 38 grams

Final Words

Baking apple crisp pie at home is one of the most satisfying fall baking experiences. It combines the structure of homemade Dutch apple pie with the irresistible crunch of a crisp topping. With simple ingredients and careful technique, you can create The Best Dutch Apple Pie right in your kitchen.

This apple crisp pie is reliable, flavorful, and perfect for holidays or quiet evenings at home. Master this apple pie recipe Dutch style once, and you will return to it every fall.

FAQs

Apple crisp pie and apple Dutch pie are very similar. Both use a crumb topping instead of a top crust. Apple crisp pie often has a slightly thicker, crunchier topping similar to traditional crisp desserts.

Yes. Bake it one day ahead and store at room temperature. Reheat slightly before serving for best texture.

Granny Smith, Honeycrisp, Braeburn, or a mix work best. Firm apples prevent a mushy filling.

Use cold butter and avoid covering the pie while it is still warm. Reheat in the oven rather than the microwave.

Absolutely. This apple crisp pie fits perfectly among fall crisp recipes and classic fall apple crisp recipes, especially when served as apple crisp recipe with vanilla ice cream.