Apple Crisp Pie
I wanted to make an apple pie with a topping like an apple crisp because apple crisps are delicious. This apple pie, like most homemade apple pies, are a bit labor and time intensive but I honestly think the finished result is worth it.
PrintApple Crisp Pie
A traditional apple pie with an apple crisp flare.
- Prep Time: 1 hour active, 1 hour inactive
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: 1 9-inch pie 1x
Ingredients
Crust-
1 ¼ cup flour
2 teaspoons sugar
½ teaspoon salt
8 tablespoons of butter, cut into small ~half tablespoon chunks and placed in freezer for 10–15 minutes
3–4 tablespoons ice-cold water
5 teaspoons sour cream
Filling-
2 ½–3 pounds apples, weighed then peeled, cored and sliced into 1/8 inch slices
½ cup heavy cream
½ cup sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
Topping-
¾ cup flour
½ cup dark brown sugar
½ cup old fashioned oats
7 tablespoons butter, melted
½ teaspoon salt
½ teaspoon cinnamon
Instructions
Crust-
Combine the, flour, sugar, and salt in a small bowl. (you can also make this dough in a food processor) drop the pieces of butter from the freezer over the flour mixture and use a pastry blender to cut the butter in until the butter is about the size of a pea. Combine the sour cream with 3 tablespoons of water. Add the liquid to the dough and with a rubber spatula press the dough together. If you can’t get it to come together, add up to 1 more tablespoon of ice water. Turn dough onto a sheet of plastic wrap and form into a 6-inch disk, making sure the edges are smooth. Wrap tightly in the plastic wrap and put in fridge for at least 45 minutes. (up to 2 days).
Filling-
While the dough is in the fridge, in a large bowl add all ingredients except the apples and combine well. Add the sliced apples in and stir to combine. Let sit on counter for at least 1 hour up to 2 hours.
Finish Crust-
Pre-heat oven to 350 F.
Let the dough rest on the counter for 5 minutes. On a floured counter, roll out the dough till it’s about a 12-inch circle. Fold dough in half and then fold in half again. Put corner tip folded up dough into center of the 9-inch pie plate and gently un-fold. Ease dough into edges of the pie plate and tuck overhang of dough under itself and crimp edges all around the plate. Wrap loosely with plastic wrap and place in fridge for at least 30 minutes.
Topping-
Stir all ingredients together in a small bowl until no dry streaks remain. Set aside till ready to use.
Assembly-
Place pie plate on a parchment paper lined baking sheet (pie may bubble and baking sheet will catch it). Pour apple mixture into plate and evenly distribute, making sure not to pile high in the middle. Distribute the topping over pie and pat gently to help it stick.
Bake pie for 35 minutes, remove from oven and place pie shield on crust edge, or cover crust edge with foil to not let it burn. Return to oven for another 35 minutes. Let rest on wire rack for at least 4 hours (or even overnight) before serving.
Notes
I use a combination of fuji and golden delicious for this recipe but any apples will work.
If you cut the pie when still warm it will likely fall apart on you. It will still be delicious, but won’t look as pretty and won’t have set up as well yet.
Feel free to save a lot of time and effort and use a store-bought crust.
Hey Brianna, I am making this pie but notice that you have ice water and sour cream listed twice for the crust. Which measurement is correct? Which one should I use?
Hi! I’m so sorry about that. They were roughly the same amounts, I was playing around with how to write it out best and forgot to delete one way. I hope it turned out well!