Enjoy the warm flavors of fall with this brown sugar apple pie. It’s filled with cinnamon-spiced apples in a flaky crust and topped with a crumbly oatmeal topping.

This dessert is great for any fall gathering, and I guarantee everyone will want more. It’s simple to make, so you can spend less time cooking and more time enjoying it with your loved ones. This pie is a hit whether you’re going to a holiday party or want to treat your family.

Brown Sugar Apple Pie Recipe

A classic apple pie with a brown sugar and cinnamon filling topped with a brown sugar and oatmeal crust–a fall favorite.

Prep Time 45

Cook Time 1

Total Time 1 45

Serving Size slices

Equipment

Pie plate
Food processor or pastry blender

Ingredients

1 whole pie crust

Apple Filling

6 cups apples (peeled and sliced 1/4 inch thin)
1 tablespoon lemon juice
½ cup brown sugar
¼ tsp salt
3 tablespoons flour
¾ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon cloves

Crumb Topping

½ cup flour
¾ cup butter (1½ sticks)
1 cup brown sugar (packed)
½ cup quick oats

Instructions

Prepare oven and crust. Preheat the oven to 375°F. Next, put a single pie crust in a pie plate. Then, put a baking sheet lined with aluminum foil on the lower rack to catch any drips.
Make the apple filling. In a large mixing bowl, combine the apples, lemon juice, brown sugar, flour, salt, cinnamon, allspice, and cloves. Mix until the apples are well coated.
Make the crumb topping. To make the mixture, blend the flour and butter until it looks like breadcrumbs. Then, add the brown sugar and oats and gently mix them together.
Assemble the pie. Pour the apple filling into the pie crust. Spread the crumb topping evenly over the apples, making sure it covers everything.
Bake for 50 minutes. Bake the pie for 50 minutes. If the crust edges start to over-brown, cover them with an aluminum foil shield. Allow the pie to cool for at least one hour before serving.

Notes

Mixing different types of apples can make the pie taste better. Granny Smith apples are our favorite pie apple, but any apple that holds its shape when baked works well, such as Red Rome, Winesap, Jonagold, Fuji, or Honeycrisp.

Cut the apples into even slices so they cook evenly. You can use a mandoline slicer for this.

You can adjust the spices to your liking. For a stronger cinnamon flavor, add more, or try adding nutmeg for a different twist. If you don’t like all spices or cloves, you can leave them out.

You can make your own crust or use a premade one from the store if you’re short on time.

Let the pie cool for a few hours before serving. It’s best to make it the day before and let it chill overnight.

Warm a slice of pie slightly before serving and enjoy it with a scoop of vanilla ice cream for an extra treat.

More Tips:

Use very cold butter for the crumb topping to make it crispy, not greasy.

Check the pie halfway through baking. Cover the edges with aluminum foil if they are browning too quickly to avoid burning.

To stop the bottom crust from getting soggy, partially bake the pie crust before adding the filling. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 10-15 minutes.

If your pie cracks while baking, it’s probably because the filling is shrinking. You can use a metal pie pan to avoid this because glass or ceramic ones may make it shrink.

Pre-baking the crust for 10 minutes before adding the filling will also help keep its shape and prevent shrinking.

Serving Suggestions

This pie is best served with vanilla ice cream, whipped cream, caramel sauce, sharp cheddar cheese, or hot apple cider.

Key Ingredients and Tools

For a successful apple pie, a few important tools and ingredients can make a difference. Here are some essential items and why they are important:

prepared pie crust, salt, oats, apples, lemon juice, cinnamon, and brown sugar on counter

Pastry blender: This tool helps cut the butter into the flour for the crumb topping, creating the perfect crumbly texture. This tool can be found in most stores’ baking aisles, kitchen tools sections, and online. You can use two knives or a fork to achieve similar results if you don’t have one.
Granny Smith apples: These apples are tart and firm, holding their shape well during baking and balancing the sweetness of the filling. These are usually available in most grocery stores year-round, but if you can’t find them, look for other firm apples like Fuji, Honeycrisp, or Jonagold in the produce section.
Allspice: This warm spice adds depth to the filling. You can find this in the spice aisle of most supermarkets. A blend of nutmeg and cinnamon makes it a good substitute if it’s unavailable.
Quick oats: These provide a nice texture to the crumb topping. If you only have old-fashioned oats, pulse them briefly in a food processor.
Aluminum foil: Useful for covering the pie edges to prevent over-browning, ensuring an evenly baked crust.

These tools and ingredients will help you make a delicious and well-baked pie.

Storage Instructions

You can cover the pie at room temperature for up to 2 days. Use a pie dome or cover it with plastic wrap.

For longer storage, cover the pie with plastic wrap or foil and refrigerate it for up to 5 days.

This pie freezes well. After it has cooled, tightly wrap the pie in plastic wrap and then in aluminum foil, and freeze it for up to 3 months.

To serve, thaw the pie in the refrigerator overnight and reheat it in a 350°F oven for 15-20 minutes until warm.

Baking this Brown Sugar Apple Pie is such a great way to embrace the flavors of fall. With its comforting spices and crumbly oatmeal topping, this pie will surely become a favorite among your loved ones. Just follow these simple steps and tips to whip up a delicious dessert that’s perfect for any gathering.

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