If you’ve ever loved the idea of pie and crisp combined, these Apple Crisp Loaf Pies are your new go-to. The bottom starts with a buttery homemade (or store-bought) double pie crust, pressed into loaf or mini loaf pans. It’s then filled with sweet apple pie filling and topped with a brown sugar oat crisp that gets golden and crunchy in the oven. Cozy, rustic, and perfect for fall—or any time you need comfort in a pan.
Why Loaf Pans Make the Best Mini Pies
Using loaf or mini loaf pans for baking pie might sound unconventional, but it’s one of the best-kept secrets in cozy baking. The narrow shape allows the crust to bake evenly, and the depth holds just the right amount of warm, gooey filling. It also gives your dessert beautiful sliceable portions—perfect for sharing, gifting, or packing in lunchboxes. Bonus: the presentation is stunning!
Make-Ahead & Freezer Tips
One of the best things about this dessert is how well it holds up! You can prep and assemble the entire loaf in advance, refrigerate it overnight, and bake it the next day. It also freezes beautifully—just wrap it tightly after baking and let it cool completely before placing it in the freezer. When ready to serve, thaw overnight in the fridge and warm in the oven.
A Cozy Dessert for Any Season
Even though this recipe screams fall, it’s a year-round favorite in our home. In the summer, try swapping the apple filling for peach or cherry. In winter, drizzle the baked pie with a maple glaze or serve warm with vanilla ice cream. Whether you make it for a potluck, a cozy night in, or as a sweet homemade gift, this loaf pie always hits the spot.
Double Pie Crust Meets Crisp Topping
This recipe brings together the best of both worlds: a buttery, flaky double crust and a crunchy, sweet oat topping. The bottom crust holds everything together, while the topping adds texture and contrast to the tender apples. It’s like eating apple pie and apple crisp at the same time—warm, comforting, and packed with fall flavor.
Tips & Variations
- Use store-bought crust and filling for quicker prep.
- Try adding chopped pecans or walnuts to the topping.
- A drizzle of caramel sauce after baking takes it to the next level.
- These freeze well! Wrap tightly and freeze for up to 2 months.
Storage
Store covered at room temperature for 1–2 days, or refrigerate for up to 5 days. Reheat slices in the oven or microwave until warm.
Apple Crisp Loaf Pies
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup 2 sticks unsalted butter, cold and cubed
- 6 –8 tbsp ice water
- Or use 2 store-bought pie crusts if preferred.
For the Apple Filling:
- 4 cups peeled cored, and sliced apples (about 4–5 medium apples)
- 2 tablespoons lemon juice to prevent browning
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- ⅛ teaspoon salt
- ¾ cup water
- 1 tablespoon unsalted butter for richness
For the Crisp Topping:
- ¾ cup old-fashioned oats
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ tsp cinnamon
- Pinch of salt
- 4 tbsp unsalted butter melted
Instructions
Step 1: Make the Pie Crust
- In a large bowl, whisk together flour and salt. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing just until the dough comes together. Divide in half, shape into discs, and chill for 30 minutes if making homemade.
Step 2: Prepare the Crisp Topping
- In a medium bowl, combine oats, brown sugar, flour, cinnamon, and salt. Stir in melted butter until crumbly. Set aside.
Step 3: Roll & Press the Crust
- Roll out your pie crust to about ¼-inch thickness. Press into greased loaf or mini loaf pans, lining the bottoms and sides. Trim any excess dough.
Step 4: Prepare the Apple Pie Filling
- Peel, core, and slice apples into ¼-inch thick slices. Toss them with lemon juice in a large bowl to keep them from browning.
- In a medium saucepan over medium heat, whisk together water, both sugars, cornstarch, cinnamon, nutmeg (if using), and salt. Cook for 2–3 minutes until the mixture begins to thicken and bubble slightly.
- Stir in the apple slices and reduce heat to low. Cover and simmer for 10–15 minutes, stirring occasionally, until the apples are tender but not mushy and the sauce is thickened.
- Remove from heat and stir in the tablespoon of butter until melted and glossy.
- Cool Slightly Before Using
- Let the filling cool for 10–15 minutes before spooning it into your crust-lined loaf pans.
Step 5: Add the Crisp Topping
- Sprinkle the oat topping generously over each pan, covering the apples completely.
Step 6: Bake
- Bake at 375°F (190°C) for 45–50 minutes, or until the topping is golden brown and the filling is bubbly. Let cool for 15–20 minutes before serving.
Notes
- Use store-bought crust and filling for quicker prep.
- Try adding chopped pecans or walnuts to the topping.
- A drizzle of caramel sauce after baking takes it to the next level.
- These freeze well! Wrap tightly and freeze for up to 2 months.
