Easy Apple Crisp Pie
A mash up of a traditional apple pie and an apple crisp. Best of both worlds.
Equipment
- Apple cutter
- 1 9" pie plate
Ingredients
Pie Filling
- 1 pkg pre-made refrigerated pie crust
- 6-8 Apples (your favorite kind) , I use Honey crisp apples
- 1/2 cup Granulated sugar
- 1/4 cup AP Flour
- 1 tsp Cinnamon
- 1 tsp Ground nutmeg
- 1 dash Sea salt
Crisp Topping
- 1 1/2 sticks Butter, unsalted , cold
- 1/2 cup AP Flour
- 1 cup Packed brown sugar
- 3/4 cup Oats
- 1/2 tsp Cinnamon
- 1 pinch Nutmeg
- 1 dash Sea salt
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°.
- Slice up your apples and peel off the skin. If you are using an apple slicer, I typically cut each wedge in half, longways, and then again in half, so they are smaller chunks. One wedge should end up in 4 smaller pieces.
- Combine apple slices, granulated sugar, AP Flour, cinnamon, nutmeg and salt into a mixing bowl. Make sure all apple are coated and stir until there is no dry ingredients lingering on the bottom of the bowl.
- Move apple mixture into a medium pan over medium heat. Stir occasionally. You want to cook the apples just enough so they are starting to get soft. Then remove them from the heat.
- In a non-stick pie plate, roll your pie crust into the plate.
- Pour the apple mixture into the pie crust and set aside.
- In another mixing bowl, combine the crisp topping; AP Flour, brown sugar, oats, cinnamon, nutmeg and salt.
- Spoon the crisp topping on to the top of the apples. Cover edges with a pie crust protector, or you want use tinfoil.
- Place pie plate on a baking sheet (it can boil over) and bake for 45-60 minutes. Once the topping starts to brown slightly, take out the pie and remove the crust protector and add the chopped pecans to the crisp topping. Return to the oven for 10-15 minutes.
Notes
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