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), 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 packed brown sugar

1/2 cup unsalted butter, melted

1/2 teaspoon ground cinnamon


Preheat your oven to 375°F (190°C).

Prepare the pie crust: Mix flour and salt, then cut in the butter until crumbly. Gradually add ice water and form a dough. Chill for 30 minutes.

Roll out the dough on a floured surface to fit a 9-inch deep-dish pie plate. Trim and crimp the edges, then refrigerate.

For the filling, toss apples with sugars, flour, cinnamon, nutmeg, and salt. Fill the crust with this mixture.

Combine the topping ingredients and sprinkle over the apples.

Bake for 50-55 minutes until golden. Tent with foil if the crust browns too quickly.

Cool on a wire rack for 2 hours before serving.

Variations & Tips:

Add chopped pecans or walnuts to the topping for a nutty twist.

Experiment with ground ginger or allspice in the apple mixture for extra flavor.

Use a store-bought pie crust for convenience, ensuring it's deep enough.

Allow the pie to cool as recommended for the best texture.

Mix apple varieties for a balance of texture and sweetness.

Enjoy within a day or two for optimal taste and texture.

Indulge in this perfect union of apple pie and crisp, a dish that symbolizes the warmth and joy of home-cooked meals. Whether enjoyed fresh or the next day, it's sure to be a delightful treat for any occasion.