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Toffee Apple Pie Recipe

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★★★★★

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.

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

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

Find it online: https://dinewithdylan.com/toffee-apple-pie-recipe/