Toffee Apple Pie Recipe

Introduction

Toffee Apple Pie is a delightful twist on the classic apple pie, combining tender spiced apples with rich, buttery toffee sauce and a flaky homemade crust. Finished with a luscious vanilla custard sauce, this dessert is perfect for cozy gatherings or special occasions.

Ingredients

• 8 Granny Smith apples (about 9 cups sliced)
• 2 tbsp butter (for apple filling)
• 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 (for dough)
• 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 (plus 1 tbsp for filling)
• 1 egg
• 1 tbsp water
• 2 cups milk
• 3 egg yolks
• ⅓ cup sugar (for custard)
• Pinch salt (for custard)
• 2 tsp vanilla extract
• 1 tbsp butter (for custard)

Instructions

1. Step 1: Peel and slice the apples. Heat 2 tablespoons of butter in a wide pot over medium-high heat. Add the apples, ½ cup sugar, cinnamon, nutmeg, allspice, ¼ teaspoon salt, and lemon juice. Stir to combine.
2. Step 2: Cook the apples, stirring occasionally, just until they soften and begin to release their juices. They should hold their shape and not break down. Transfer the apples and juices to a wide dish (like a 9” x 13” baking dish), spread thinly, and cool slightly before refrigerating.
3. Step 3: To make the pie crust, pulse 2 ½ cups flour and 1 teaspoon salt in a food processor. Add 1 cup cold diced butter and pulse until the mixture resembles small peas. Slowly add ½ cup ice water while pulsing until the dough clumps together.
4. Step 4: Turn the dough onto a counter and press it into a ball. Divide into two discs, one slightly larger. Wrap in plastic wrap and chill for at least 1 hour.
5. Step 5: For the toffee sauce, melt ¼ cup butter in a small saucepan over medium heat. Whisk in ½ cup brown sugar and then ¼ cup heavy cream. Bring to a boil and cook 1–2 minutes until emulsified. Remove from heat and cool.
6. Step 6: Preheat the oven to 350°F (175°C). Lightly grease a pie plate.
7. Step 7: Roll out the larger dough disc on a floured surface into a circle about 2 inches larger than the pie plate. Fold in half, transfer to the plate, and unfold. Let excess hang over edges.
8. Step 8: Prepare an egg wash by whisking 1 egg with 1 tablespoon water. Set aside.
9. Step 9: Stir 1 tablespoon cornstarch into the cooled apple mixture. Spoon half the apples into the crust, drizzle half the toffee sauce over them, then layer the remaining apples and toffee sauce.
10. Step 10: Roll out the second dough disc into a circle slightly larger than the pie plate. Brush the edge of the bottom crust with egg wash. For a simple top, place the rolled dough over the filling and cut slits for steam.
11. Step 11: For a lattice crust, cut the dough into ten ¾-inch strips. Lay out five strips evenly across the filling. Weave the remaining strips over and under the base strips to form a lattice. Trim excess dough and crimp edges. Brush top and edges with egg wash.
12. Step 12: Place the pie on a baking sheet and bake 50–60 minutes, until filling bubbles and crust is golden brown. Cool before slicing.
13. Step 13: For the vanilla custard sauce, whisk 3 egg yolks, ⅓ cup sugar, 1 tablespoon cornstarch, and a pinch of salt until lightened in color.
14. Step 14: Heat 2 cups milk in a saucepan over medium heat until just before boiling. Gradually whisk the hot milk into the egg mixture to temper it, then return the mixture to the saucepan.
15. Step 15: Cook the custard over medium heat, stirring constantly, until it boils. Remove from heat and stir in 1 tablespoon butter and 2 teaspoons vanilla extract.
16. Step 16: Strain the custard through a fine mesh sieve into a bowl. Cover with plastic wrap on the surface and chill before serving.

Tips & Variations

• Use tart apples like Granny Smith to balance the sweetness of the toffee sauce.
• For a quicker crust, substitute with store-bought pie dough, but homemade adds the best texture.
• Try adding chopped nuts to the toffee sauce for extra crunch and flavor.
• Skip the lattice and use a full top crust with vents if lattice work feels tricky.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, you can prepare the dough discs and refrigerate them for up to 2 days or freeze for up to a month. Thaw in the refrigerator before rolling out.

What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, but cornstarch gives a clearer, thicker filling and custard.

Toffee Apple Pie Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This Toffee Apple Pie combines tender, spiced Granny Smith apples with a rich, buttery toffee sauce and a flaky homemade pie crust topped with a decorative lattice. Finished with a smooth vanilla custard sauce, this classic dessert offers a perfect balance of sweet and tart flavors with a luscious creamy accompaniment.

• Author: Dylan
• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Toffee Sauce

• ¼ cup butter
• ½ cup brown sugar
• ¼ cup heavy cream

Additional Ingredients

• 4 tbsp cornstarch
• 1 egg
• 1 tbsp water

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

1. Prepare the Apple Filling: Peel and slice the apples. Heat 2 tablespoons butter in a wide pot over medium-high heat and add the apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine.
2. Cook the Apples: Cook the mixture, stirring occasionally until the apples are softened but still hold their shape, beginning to release their juices. Avoid overcooking to prevent them from breaking down.
3. Cool the Apples: Transfer the apples and their juices to a wide dish (about 9” x 13”) and spread them out as thinly as possible to cool quickly. Once slightly cooled, refrigerate to stop cooking.
4. Make the Pie Dough: In a food processor, pulse flour and 1 teaspoon salt. Add cold diced butter and pulse until butter resembles small peas. While pulsing, add ice water until dough begins to stick together. Press dough into a large ball, divide into two pieces (one slightly larger), shape each into a flat disc, cover with plastic wrap, and chill for at least 1 hour.
5. Prepare Toffee Sauce: In a small saucepan over medium heat, melt ¼ cup butter, then whisk in brown sugar. Add heavy cream and whisk until emulsified. Bring to a boil and cook 1-2 minutes. Remove from heat and cool.
6. Preheat Oven and Prepare Pie Plate: Preheat oven to 350°F (175°C). Lightly grease a pie plate and set aside.
7. Roll Out Bottom Crust: Take the larger dough disc, roll it out on a floured surface into a circle about 2 inches wider than the pie plate. Fold in half and place into pie plate, then unfold and let excess hang over edges.
8. Apply Egg Wash: Whisk egg with water to prepare egg wash and set aside.
9. Mix Filling: Add cornstarch to the cooled apple mixture and mix well. Spoon half the apples into the pie crust, drizzle half the toffee sauce over them. Repeat with remaining apple mixture and toffee sauce.
10. Prepare Top Crust or Lattice: Roll out the smaller dough disc into a circle slightly larger than pie plate. Optionally, cut into 10 strips (~¾ inch wide) for a lattice crust. Place 5 strips evenly spaced over filling. Weave remaining strips over and under the first strips to form lattice pattern.
11. Trim and Crimp Edges: Trim excess dough around pie, crimp edges to seal, and brush lattice and edges with egg wash.
12. Bake the Pie: Place pie in oven on a baking sheet lined with aluminum foil to catch drips. Bake 50-60 minutes until filling bubbles and crust is browned and cooked through. Cool before slicing.
13. Make Vanilla Custard Sauce: Set a bowl with a fine mesh strainer nearby. In a separate small bowl, whisk egg yolks, sugar, cornstarch, and pinch salt until lightened. Heat milk in a saucepan over medium heat until almost boiling, then gradually temper into egg yolk mixture, whisking gradually to combine.
14. Cook Custard: Return the mixture to saucepan, cook over medium heat stirring constantly until custard thickens and just boils. Remove from heat, whisk in butter and vanilla extract.
15. Strain and Cool Custard: Pour custard through strainer into a bowl, cover surface with plastic wrap to prevent skin forming, and chill completely before serving alongside pie.

Notes

• Use Granny Smith apples for a tart balance that holds shape well during cooking.
• The lattice crust adds a decorative touch but can be substituted with a full top crust with vents if preferred.
• Chilling the dough helps maintain flakiness and ease of rolling.
• Adding cornstarch to the apple filling helps thicken juices and avoid a runny pie.
• Tempering the egg yolks with hot milk prevents scrambling the custard.
• Cool the pie fully before slicing for clean slices.
• The custard sauce can be prepared ahead and stored refrigerated for several days.

Keywords: toffee apple pie, apple pie recipe, homemade pie crust, toffee sauce, vanilla custard, lattice crust, fall dessert