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A slice of apple pie on a white plate with brown sauce, apple slices, crumbly topping and a scoop of white vanilla ice cream.
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Juicy Caramel Apple Crisp Pie

Apple Crisp Pie is the easiest of all pies. You don't need to worry about how your top crust would look like, just load it up your apple pie filling and sprinkle it with a crunchy crisp topping. It tastes and smells heavenly. Especially if you scoop some vanilla ice cream on top or drizzle it with caramel sauce.
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, International, Soy-free, Vegan, Vegetarian
Keyword apple crisp pie, apple crumble pie, dutch caramel apple pie
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices (9-inch pie)
Calories 359kcal

Ingredients

Crisp topping

Apple Pie Filling

Instructions

Prepare the pie crust

  • Roll your pie crust and arrange it inside your 9-inch pie form. Place it in the fridge until you get the apple pie filling and the crisp topping ready.
  • Use a round-shaped* parchment paper or cut one for yourself and place it inside the pie dish on top of the pie crust. Use rice, beans or pie weights* to ensure that the sides and the bottom keeps its place.
  • Blind bake it for 15 minutes. (If you choose to use our Gingerbread Pie Crust, you don’t need to blind bake it.)

Make crisp topping

  • Take a food processor and pulse all ingredients to mix them throughly: rolled oats, walnut or pecan meal, coconut sugar, and dairy-free butter. If you have whole nuts, finely chopped them first before adding the other ingredients.

Make apple pie filling

  • Wash, peel, core and slice the apples. For a fast finish, I use my handy easy-to-use apple corer*. Try to make as thin apple slices as you can. You can use a mandolin* for even thinner slices. 
  • Take a large saucepan and add the sliced apples, water, coconut sugar, cinnamon, molasses, and vanilla extract. Stir until combined and cover it with a lid.
  • Bring it to boil and then take it back to medium and simmer until apples are cooked but not mushy yet. 
  • If the apples are soft and tender, take a small bowl and mix the corn starch with additional water. Add it to the cooked apples and mix rigorously. Try to scoot the apple slices over, so the starch mix hits the liquid part immediately. It will thicken within a minute!
    Important tip: Don’t add the starch directly (aka without dissolving in water in advance) to the cooked apple filling as you will get lumps!

Assemble your Apple Crisp Pie

  • Take the blind baked pie crust and add the apple pie filling. Spread them around evenly.
  • Sprinkle the top with the crisp topping and bake in a pre-heated oven (350 Fahrenheit or 180 degrees Celsius) for 15-20 minutes until the top is crispy and there is bubbling around the edges.
  • Wait for it to cool down completely before slicing!

Video

Notes

Choose your apples - The only thing you need to keep in mind when choosing your apples is that tart apples tend to be harder so they need a longer baking time to soften. While sweet apples tend to get mushy sooner so if you bake them long you end up with apple sauce pie. I usually go with Granny Smith, Jonagold or Jonathan. 

Nutrition

Serving: 1slice | Calories: 359kcal | Carbohydrates: 62g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 129mg | Potassium: 321mg | Fiber: 7g | Sugar: 31g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg