Imagine the perfect fusion of the comforting classic apple pie with the decadent crunch of an apple crisp.

That fusion is where the Deep Dish Apple Crisp Pie with Brown Sugar Topping comes alive—a dessert that offers the best of both worlds.

This particular dish lies at the heart of American cuisine, with the apple pie being a well-renowned classic and the crisp topping borrowing from the British tradition of crumbles.

In the sweeping plains and vibrant cities of the Midwest, where the harvest is a time of community and the fruits of labor are celebrated, a dessert like this is not only a sweet indulgence after a meal but also a centerpiece in family gatherings and fall festivities.

Its warmth is the culinary equivalent of a cozy blanket on a chilly evening.

To balance the sweetness and textures of this apple crisp pie, serve it with a dollop of vanilla ice cream or a generous spoonful of unsweetened whipped cream.

A mug of hot cider or a strong coffee pairs splendidly, cutting through the richness with its acidity and warmth.

Deep Dish Apple Crisp Pie

Servings: 8

Ingredients:

For the pie crust:
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 4-5 tablespoons ice water

For the apple filling:
– 6 large apples (a mix of Granny Smith and Honeycrisp works well), peeled, cored, and sliced
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– A pinch of salt

For the crisp topping:
– 3/4 cup all-purpose flour
– 3/4 cup rolled oats
– 3/4 cup brown sugar, packed
– 1/2 cup unsalted butter, melted
– 1/2 teaspoon ground cinnamon

Directions:

1. Preheat your oven to 375°F (190°C).

2. Start by preparing the pie crust. Combine 1 1/2 cups flour and 1/2 teaspoon salt in a large bowl. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until a ball forms. Wrap in plastic and chill for at least 30 minutes.

3. On a floured surface, roll out the pie dough to fit a 9-inch deep-dish pie plate. Transfer it to the plate, trim the excess, and crimp the edges. Place in the refrigerator to stay cool.

4. For the filling, in a large bowl, toss together the sliced apples, granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and a pinch of salt. Transfer the apple mixture to the pie crust, piling it high.

5. To create the crisp topping, mix 3/4 cup flour, rolled oats, 3/4 cup brown sugar, and 1/2 teaspoon cinnamon in a bowl. Pour the melted butter over the top and mix until crumbly. Sprinkle this mixture over the apples.

6. Bake in the preheated oven for 50-55 minutes, or until the topping is golden and the apple filling is bubbling. If the crust begins to brown too quickly, tent with foil.

7. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Variations & Tips:

– For a nutty dimension, add a half cup of chopped pecans or walnuts to the crisp topping.

– To switch up the spices, consider incorporating a little ground ginger or allspice into the apple mixture for a deeper flavor profile.

– If you’re short on time or prefer a thinner crust, you can use a store-bought pie crust — just be sure it’s deep enough to hold all the apple filling.

– Always let your pie cool as suggested; this patience ensures that the juices reabsorb, and your slices will hold together beautifully.

– The key to a bubbly and thickened filling lies in the pectin of the apples. Mixing varieties helps balance texture and taste, with tart apples maintaining structure and sweet ones bringing a caramel-like sweetness.

– Enjoy your creation within a day or two for the best texture, as the topping will gradually soften. Though, some argue it’s even more delicious the next day!