Description
A decadent Toffee Apple Pie combining tender spiced Granny Smith apples with a rich homemade toffee sauce, all encased in a flaky buttery pie crust and topped with a beautiful lattice. Served best with a creamy vanilla custard sauce, this dessert is perfect for fall gatherings or any time you crave a comforting classic with a twist.
Ingredients
Scale
Apple Filling
- 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
Pie Crust
- 2 ½ cups flour
- 1 tsp salt
- 1 cup cold butter (diced)
- ½ cup ice water
- 1 egg
- 1 tbsp water
Toffee Sauce
- ¼ cup butter
- ½ cup brown sugar
- ¼ cup heavy cream
Filling Thickener
- 4 tbsp cornstarch (divided: 4 tbsp for filling, 1 tbsp for custard, total 5 tbsp)
Vanilla Custard Sauce
- 2 cups milk
- 3 egg yolks
- ⅓ cup sugar
- 1 tbsp cornstarch
- pinch of salt
- 2 tsp vanilla extract
- 1 tbsp butter
Instructions
- Prepare the Apple Filling: Peel and slice the apples. In a wide pot over medium-high heat, melt 2 tablespoons of butter then add the apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine.
- Cook the Apples: Cook the apples, stirring occasionally, just until they soften and start releasing their juices but still hold their shape, about 5-7 minutes. Avoid overcooking to keep the texture firm.
- Cool the Apple Mixture: Transfer the apples and juices into a wide dish like a 9”x13” baking dish. Spread them out thinly to cool quickly, then refrigerate after slightly cooling to halt cooking.
- Make the Pie Dough: In a food processor, pulse together flour and salt. Add cold diced butter and pulse until butter resembles small peas. Gradually add ice water while pulsing until dough clumps together. Press dough into a ball, split into two discs (one larger), wrap in plastic, and chill at least 1 hour.
- Prepare the Toffee Sauce: In a small saucepan over medium heat, melt butter. Whisk in brown sugar, then add heavy cream and whisk until emulsified. Bring to a boil and cook for 1-2 minutes. Remove from heat and cool.
- Preheat Oven and Prepare Pie Plate: Preheat oven to 350°F (175°C). Lightly grease a pie plate and set aside.
- Roll Out Bottom Crust and Assemble Filling: Roll out the larger dough disc on a floured surface to roughly 2 inches wider than the pie plate. Fold and transfer to pie plate, unfolding and letting excess overhang.
- Egg Wash and Thicken Filling: Whisk egg with water to prepare egg wash; set aside. Mix cornstarch into cooled apple filling fully. Spoon half the apple filling into the crust, drizzle half the toffee sauce over it, then repeat layers with remaining filling and sauce.
- Prepare Lattice Top Crust: Roll out smaller dough disc slightly larger than pie plate. Either cover whole with slits for steam or cut into 10 strips (~¾ inch wide). Weave strips into a lattice atop filling. Trim edges, crimp, and brush entire top crust with egg wash.
- Bake the Pie: Place pie in preheated oven, optionally putting foil-lined baking sheet below to catch spills. Bake 50-60 minutes until filling bubbles and crust is golden brown. Cool before slicing.
- Make Vanilla Custard Sauce: Whisk egg yolks, sugar, cornstarch, and salt until pale. Heat milk near boiling in a saucepan. Gradually temper hot milk into egg yolk mixture. Return mixture to saucepan, cook over medium stirring constantly until just boiling, then remove from heat. Stir in butter and vanilla. Strain custard, cover surface with plastic wrap, and cool completely in fridge.
- Serve: Slice the Toffee Apple Pie and pour the chilled vanilla custard sauce over each serving. Enjoy this rich, comforting dessert.
Notes
- Use Granny Smith apples or other firm, tart apples for best texture in the filling.
- Keep butter cold while making the dough to ensure a flaky crust.
- Do not overcook apples during filling prep to avoid mushy texture.
- Store leftover custard sauce in the refrigerator, covered, and use within 2-3 days.
- Pie is best served slightly warm or at room temperature with custard.
- For a quicker crust, you can use a store-bought pie crust, but homemade yields better texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: toffee apple pie, homemade pie crust, apple dessert, fall dessert, lattice pie crust, vanilla custard sauce
