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 salt

2 tsp vanilla extract

1 tbsp butter (for custard)

Instructions

Step 1: Peel and slice the apples. Heat 2 tablespoons of butter in a wide pot over medium-high heat. Add the apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine.

Step 2: Cook the apples, stirring occasionally, until softened but still holding their shape, about 5 minutes. Transfer the apples and their juices to a wide dish to cool, then chill in the fridge.

Step 3: To make the pie dough, combine flour and salt in a food processor. Add the cold diced butter and pulse until the mixture resembles small peas. Gradually pulse in ice water until dough clumps together.

Step 4: Gather the dough on a counter, press into a ball, then divide into two discs—one slightly larger. Wrap in plastic and chill for at least 1 hour.

Step 5: For the toffee sauce, melt butter in a saucepan over medium heat. Add brown sugar and whisk until combined. Stir in heavy cream, bring to a boil, cook 1-2 minutes, then let cool.

Step 6: Preheat oven to 350°F (175°C). Lightly grease a pie plate.

Step 7: Roll out the larger dough disc on a floured surface to a circle about 2 inches wider than the pie plate. Fold it and transfer into the plate, unfolding and letting excess hang over edges.

Step 8: Whisk egg with water to make an egg wash and set aside. Mix cornstarch into the chilled apple filling. Spoon half the apples into the crust and drizzle half the toffee sauce over them. Repeat layering with remaining apples and sauce.

Step 9: Roll out the smaller dough disc. For a lattice, cut into 10 strips about ¾ inch wide. Weave them over the filling, then trim excess dough and crimp edges. Brush the crust and lattice with egg wash.

Step 10: Bake the pie for 50 to 60 minutes until the filling bubbles and crust is golden. Cool before slicing.

Step 11: For vanilla custard sauce, whisk egg yolks, sugar, cornstarch, and salt until lightened. Heat milk nearly to boiling, then gradually temper into egg mixture.

Step 12: Return mixture to saucepan, cook over medium heat while stirring until boiling. Remove from heat; stir in butter and vanilla. Strain into bowl, cover surface with plastic wrap, and cool completely.

Step 13: Serve pie slices topped with the chilled vanilla custard sauce for a rich, indulgent dessert.

Tips & Variations

Use Granny Smith apples for a perfect balance of tartness and firmness.

For a quicker crust, you can use store-bought pie dough, but homemade offers the best flavor and texture.

If you prefer, skip the lattice and use a solid top crust with vents to allow steam to escape.

Add chopped nuts like pecans to the toffee sauce for extra texture and flavor.

FAQs

Can I make the pie crust without a food processor?

Yes, you can make the pie crust by hand using a pastry cutter or two knives to cut the cold butter into the flour, then gradually adding ice water until the dough clumps 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. Spread them out to cool quickly and chill before assembling to stop further cooking.