Description
This Toffee Apple Pie combines tender, spiced Granny Smith apples with a rich, buttery toffee sauce, encased in a flaky homemade pie crust. The pie is topped with a classic lattice crust and served with a smooth vanilla custard sauce, making it a perfect dessert for fall or any comforting occasion.
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
Thickener for Filling
- 4 tbsp cornstarch
Vanilla Custard Sauce
- 2 cups milk
- 3 egg yolks
- ⅓ cup sugar
- 1 tbsp cornstarch
- pinch salt
- 2 tsp vanilla extract
- 1 tbsp butter
Instructions
- Prepare Apple Filling: Peel and slice the apples. Heat 2 tbsp butter in a wide pot over medium-high heat. Add the sliced apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine. Cook the apples, stirring occasionally, until softened but still holding their shape and beginning to release juices. Do not overcook to avoid breaking down the apples. Transfer the mixture to a wide dish such as a 9″ x 13″ baking dish, spreading them thinly. Cool slightly, then refrigerate to stop cooking.
- Make Pie Dough: In a food processor, pulse flour and salt together. Add the cold diced butter and pulse until the mixture resembles small peas. Gradually add ice water while pulsing until dough forms small clumps that stick together when squeezed. Turn dough onto a counter and press it into a ball. Divide into two pieces, one slightly larger. Shape each into flat discs, wrap in plastic, and chill for at least 1 hour.
- Prepare Toffee Sauce: Melt ¼ cup butter in a small saucepan over medium heat. Stir in brown sugar, then whisk in heavy cream until smooth and emulsified. Bring to a boil and cook for 1-2 minutes. Remove from heat and transfer to a bowl to cool.
- Assemble Pie: Preheat oven to 350°F (175°C). Lightly grease a pie plate. Roll out the larger dough disc on a floured surface into a circle about 2 inches wider than the pie plate. Fold dough in half and transfer into the pie plate; unfold and arrange with excess hanging over edges. Mix cornstarch into cooled apple filling. Spoon half the apples into crust, drizzle half the toffee sauce over the apples, then repeat with remaining apples and sauce.
- Create Top Crust: Roll out the smaller dough disc into a circle slightly larger than the pie plate. Brush edge of bottom crust with egg wash (egg mixed with water) to help adhesion. For a lattice crust, cut dough into 10 strips about ¾ inch wide. Weave 5 strips lengthwise over the filling, then weave remaining strips crosswise in an over-under pattern, alternating folding as you go. Trim excess dough and crimp edges to seal. Brush lattice and edges with egg wash.
- Bake Pie: Place pie on middle oven rack. Optionally, place a foil-lined baking sheet on the rack below to catch drips. Bake 50-60 minutes until the filling is bubbling and crust is golden brown. Cool the pie to set before slicing.
- Make Vanilla Custard Sauce: In a bowl, whisk egg yolks, sugar, cornstarch, and salt until pale and thickened. Heat milk in a saucepan over medium heat until just before boiling, then remove from heat. Temper the warm milk into the egg mixture gradually, whisking continuously to prevent curdling. Return mixture to saucepan and cook over medium heat, stirring constantly until it just reaches a boil. Remove from heat, whisk in butter and vanilla extract. Strain custard through a fine mesh sieve into a bowl to ensure smoothness. Cover surface with plastic wrap and chill until cold.
- Serve: Slice the cooled Toffee Apple Pie and serve with a generous pour of the chilled vanilla custard sauce.
Notes
- Use Granny Smith apples for their tartness and firmness which hold up well during cooking.
- Do not overcook apples in the filling stage to avoid mushy texture.
- Chill the dough discs well to ensure a flaky crust.
- The lattice crust adds an attractive finish but you can opt for a solid top crust with slits for steam.
- Tempering the custard mixture is essential to avoid scrambled eggs.
- Allow pie to cool before slicing so the filling sets properly.
- Use a foil-lined baking sheet under the pie to catch any drips and make cleanup easier.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: toffee apple pie, apple pie with toffee sauce, homemade apple pie, lattice crust pie, vanilla custard sauce, fall dessert
