Introduction

Toffee Apple Pie is a delightful twist on a classic favorite, combining tender spiced apples with a rich, buttery toffee sauce and a flaky homemade crust. Paired with a smooth vanilla custard sauce, this dessert is perfect for cozy gatherings or a special treat anytime.

A golden brown apple pie is shown from the top, with a crust made of thick lattice strips woven in a crisscross pattern, revealing slices of soft, caramelized apples underneath. The crust is flaky and shiny with a light glaze, and the edges are slightly raised and bubbly. The pie sits on a white plate, placed on a white marbled surface. Around the pie are scattered dried orange and red autumn leaves, and there are some large brown pinecones nearby, adding a cozy fall feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 Granny Smith apples (about 9 cups sliced)
2 tbsp butter
½ cup sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp salt
Juice of ½ lemon
2 ½ cups flour
1 tsp salt
1 cup cold butter (diced)
½ cup ice water
¼ cup butter (for toffee sauce)
½ cup brown sugar
¼ cup heavy cream
4 tbsp cornstarch
1 egg
1 tbsp water
2 cups milk
3 egg yolks
⅓ cup sugar
1 tbsp cornstarch
Pinch of salt
2 tsp vanilla extract
1 tbsp butter (for custard)

Instructions

Step 1: Peel and slice the apples. In a wide pot over medium-high heat, melt 2 tablespoons of butter. Add the apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine and cook, stirring occasionally, until the apples are softened but still hold their shape, releasing juices. Transfer to a wide dish and spread thinly to cool quickly, then chill in the fridge.
Step 2: Prepare the pie crust dough by pulsing flour and salt in a food processor. Add cold diced butter and pulse until the mixture resembles small peas. Pour in ice water while pulsing until the dough clumps together. Press into a ball, divide into two discs (one slightly larger), wrap in plastic, and chill at least 1 hour.
Step 3: Make the toffee sauce by melting ¼ cup butter in a saucepan over medium heat. Whisk in brown sugar, then add heavy cream and whisk until combined. Bring to a boil and cook 1-2 minutes. Remove from heat and cool.
Step 4: Preheat oven to 350°F and grease a pie plate. Roll out the larger dough disc on a floured surface to about 2 inches larger all around than the pie plate. Fold in half and place in the pie plate, unfolding and letting the excess hang over the edges.
Step 5: Prepare an egg wash by whisking the egg with water. Add cornstarch to the chilled apple mixture and mix well. Spoon half the apples into the pie crust and drizzle half the toffee sauce over them. Add the remaining apples and toffee sauce on top.
Step 6: Roll out the second dough disc. To make a lattice crust, cut into 10 strips about ¾ inch wide. Lay 5 strips evenly spaced over the filling. Weave the remaining strips over and under these to create a lattice pattern. Trim excess dough, crimp the edges, and brush the entire crust with egg wash.
Step 7: Bake the pie for 50 to 60 minutes until the filling is bubbling and the crust is golden brown. Place a foil-lined baking sheet on the rack below to catch any drips. Let cool before slicing.
Step 8: While the pie bakes, prepare the vanilla custard sauce. Whisk egg yolks, sugar, cornstarch, and salt until lightened. Heat milk until nearly boiling. Gradually whisk hot milk into the egg mixture to temper it.
Step 9: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it boils. Remove from heat, stir in butter and vanilla. Strain into a bowl, cover with plastic wrap touching the surface, and cool completely in the fridge.
Step 10: Serve the toffee apple pie slices with a generous pour of the chilled vanilla custard sauce. Enjoy!

Tips & Variations

Use Granny Smith apples for a tart flavor that balances the sweetness of the toffee sauce.
For a quicker crust, use store-bought pie dough but add a brush of melted butter inside for extra flakiness.
Try adding chopped nuts like pecans or walnuts to the filling for added texture and flavor.
If you prefer a simpler top crust, skip the lattice and cover with a whole sheet of dough, cutting slits to vent steam.

Storage

Store leftover pie covered tightly with plastic wrap or foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Keep the custard sauce refrigerated separately in a sealed container for up to 3 days. Reheat the pie slices gently in a warm oven and serve with chilled or warmed custard.

How to Serve

A slice of golden-brown apple pie is placed on a clear glass plate with ridged texture, showing three visible layers: a flaky top crust with a slightly uneven surface, a thick layer of soft cooked apple slices in the middle with a light brown color, and a firm bottom crust. The pie slice is topped with a smooth, creamy white sauce that flows over the edges, covering part of the apples and crust. The plate is set on a rustic wooden surface with dark red autumn leaves scattered around, and in the background, a white ceramic pie dish holds the rest of the pie with a crimped edge top crust. The scene is softly lit, creating warm shadows and highlighting the textures of the pie and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust by hand instead of a food processor?

Yes, you can cut cold butter into the flour and salt using a pastry cutter or your fingers until the mixture resembles peas. Then add ice water gradually until the dough holds together.

How do I prevent the apples from becoming mushy?

Cook the apples just until they start to soften and release juices but still hold their shape. Spreading them thinly to cool quickly and chilling helps stop the cooking process to avoid mushy filling.