I needed to use the apples I had in excess. We adore apple crisp, but I had just recently made it. I blended four separate recipes to create this pie because it sounded good. It has the perfect amount of sweet and tangy and has a crust that almost resembles shortbread. The recipe needed to be written down quickly so I wouldn’t forget it since I will definitely be making this again!
| Prep Time: | 40 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup butter, softened
- 2 ounces cream cheese, softened
- 1 ¼ cups all-purpose flour
- 2 tablespoons white sugar
- ¼ teaspoon salt
- 6 cups Granny Smith apples – peeled, cored and thinly sliced
- 1 tablespoon lemon juice
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 10 tablespoons quick cooking oats
- 6 tablespoons butter
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
- To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds. Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds.
- Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper. Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering the dough. With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish. Peel of the remaining portion of waxed paper.
- To make the filling, mix together the apples and lemon juice in a bowl. In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples. Pour the apple filling into the crust.
- To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs. Spoon the topping evenly over the apple filling.
- Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes. If the crust begins to look brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 242 mg |
| Sugars | 26 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t get the crumble on the topping and accidentally mixed it in the apples and did lattice on top.. Dunno how its gonna be? but the ingredients are good! Usually do a heavy layer of sugar butter crumble and this seems healthier.
No changes at all, This was really great tasting! All the tips on the Wax usage for the Bottom Crust worked excellent!
Made everything and realized I was missing cinnamon. Ended up using Quaker quick oats with Apple Cinnamon as a substitute and it surprisingly worked perfectly.
I made this twice and it was excellent!
I used a frozen, deep-dish pie crust instead of making my own and it came out beautifully!
The crispy layer add an almost caramelized feel and taste to regular apple pie
My favorite new pie that I have come across. I wish I had taken my own picture because it came out beautiful and delicious. The crust is very different and melts in your mouth. I would make this again in a heartbeat!
I pressed the crust into the pie pan to cover the bottom and most of the inside. Easy! It was absolutely delicious !
This was my first apple pie. It was amazing. Everyone loved it!!! I plan to make two more this weekend for another event. Thank you for sharing your recipe Beth!
I have had many pies in my life, this was my first.. a healthy new respect for adults who make pies.. on the super bright side though, it was the best pie I ever had. Thanks Beth!
This Is Probably The Best Pie I’ve Ever Had. It Is So Crisp And Chewy. The Only Problem With It Is The Topping. That Was Much Too Sweet.
I used the filling and topping but did use a store bought pie crust.
Not a fan of this. Very bland and not much flavor. Way too much butter and flour and spices just didn’t make to through the floury taste. Didn’t like the cream cheese in the crust either. So sorry, I’m sure you worked very hard to perfect your recipe. I will not be making this again.
Loved this pie, and my wife (from a long line of pie makers 🙂 called it award winning!
I doubled the topping, used a regular crust, and baked about 50 mins. I also used Mcintosh apples. It turned out delicous!!
Rolling out the dough was not a necessary step. I just poured the “crumbles” out from the mixing bowl into the pie pan and then pressed it into the bottom and up the sides, like I would a graham cracker crust. Quick and easy.
Yuuuuuummmmmmm! This was delicious! I added cranberries just for fun! This is a keeper!
great
My “crisp” was more mushy than crisp but it was delicious.
After topping with vanilla ice cream, I added a sauce made of: 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup all-purpose flour 1/2 cup butter, melted
I love apple crisp and its so easy but this was fun! I cut the sugar in half and used whole wheat flour. I cooked it a little slower, as suggested, and it turned out fine. Thanks for this recipe, it is a keeper!