This recipe is called "Deep Dish Apple Crisp" and it is to die for!

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
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