This sweet apple crisp pie is packed full of thinly sliced apples and topped with a perfectly crunchy topping. This is your new favorite fall pie!
Hi Nutmeg Nanny readers! I’m Jen from Beantown Baker. Brandy is one of my favorite bloggers, so I was thrilled to do a guest post for her while she’s away.
As my blog name implies, I live in Boston and I love to bake.
My Hubby serves as my number one taste tester and even though he claims he’s not a big dessert guy, he has learned to enjoy the variety of cakes, cupcakes, cookies, and bars that I whip up to relieve the stress of my 9-5 desk job.
Making this apple pie was tough for me.
You see, I’ve been holding on to every last second of summertime this year.
I’ve been stubborn about admitting that fall is actually here.
And I love fall – it’s definitely my favorite season. The cooler weather, football, and food are all awesome!
But my heart just hasn’t been in it this year.
I think it’s because we had an especially brutal winter last year. I always say that the summers in Boston make living through the winters worthwhile. I figure mother nature owed us an extra-long summer this year.
But then it happened. Hubby and I went apple picking.
It’s hard to turn down an invite from my one-year-old nephew to spend the afternoon picking apples and laughing.
So then we had about 20 pounds of apple in our kitchen.
Hubby requested apple pie. But you see, I don’t really like making pie.
I don’t know why, it’s just not my thing. And I wanted to make apple crisp.
Then I remembered this recipe.
It’s the perfect combination of apple pie and apple crisp. It’s delicious warm for an afternoon snack. Or breakfast. Or really any time of day.
Apple Crisp Pie
This sweet apple crisp pie is packed full of thinly sliced apples and topped with a perfectly crunchy topping. This is your new favorite fall pie!
Ingredients
For Filling:
- 6 cups apple chunks (I used 6 cortland apples here)
- 1/2 cup brown sugar
- 2 Tbsp flour
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp vanilla
- 1 Tbsp lemon juice
For Topping:
- 1 1/4 cup flour
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup butter, melted
Instructions
- Preheat oven to 425 degrees F.
- Prepare dry ingredients in a large bowl, set aside.
- Core, peel, and slice apples.
- Transfer into large bowl with dry ingredients.
- Top off with vanilla and lemon juice. Toss to coat apples well.
- Set aside for 10-15 minutes while you prep the dough.
- Fit your pie crust into a pie plate. You can even use store bought pie crust if you prefer. Fill pie crust with prepared apple chunks.
- In a medium bowl, combine the dry topping ingredients.
- Pour cooled melted butter into bowl.
- Toss and cut until small to medium sized chunks form. Break up large chunks as needed.
- Using a spoon, sprinkle crumb topping over entire pie.
- Cover pie loosely with foil.
- Bake at 425 degrees F for 20 minutes, then reduce heat to 375 degrees F and continue baking for an additional 35 minutes. Cool and enjoy.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 317Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 172mgCarbohydrates: 52gFiber: 3gSugar: 31gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Miss Mila
Sunday 9th of August 2015
I made this and it smells divine! Very easy to make and even if you screw it up, you can't screw it up.
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Jennifer
Wednesday 10th of October 2012
Thanks for the response. I made these tonight and this was my first ever attempt at a pie. Even made my own crust...I was impressed with myself...lol. Definitely not as pretty as the picture and my crumb topping needs some work, it seemed to be too wet, but overall yummy. The recipe is probably perfect but zi think my pie making skills need work.
Jennifer
Wednesday 3rd of October 2012
I would love to do this in muffin tins for individual servings but I'm not sure how that would effect the cook time or temp. Any suggestions?
Brandy
Thursday 4th of October 2012
The temperature I would keep the same but cut down a little on the cooking time. Check it at the halfway point to see how it looks.