If you’ve ever dreamed of a dessert that brings together the crisp tartness of fresh apples with the rich, buttery goodness of caramelized toffee, look no further. This Toffee Apple Pie is exactly that dream come true—warming, indulgent, and irresistibly delicious. With tender apple slices infused with warm spices and enveloped in a flaky, buttery crust, then drizzled generously with a luscious homemade toffee sauce, every bite feels like a cozy hug. It’s the perfect centerpiece for those autumn afternoons or any time you want to treat yourself and your loved ones to something truly special.

Ingredients You’ll Need

This pie’s magic starts with a handful of simple yet essential ingredients that each play a crucial role. From the tart Granny Smith apples that give the filling its vibrant flavor, to the cold butter that creates that perfect flaky crust, these components blend together to create a harmony of taste, texture, and color.

Granny Smith apples (8, about 9 cups sliced): Tart and firm, perfect for maintaining shape in baking.
Butter (2 tbsp + 1 cup cold diced + ¼ cup + 1 tbsp): Adds rich flavor and creates a flaky crust and smooth toffee sauce.
Sugar (½ cup + ⅓ cup): Sweetens the filling and custard without overpowering.
Cinnamon (1 tsp), Nutmeg (¼ tsp), Allspice (¼ tsp): Warm spices bringing depth and autumnal warmth.
Salt (¼ tsp + 1 tsp + pinch): Enhances all the flavors beautifully.
Lemon juice (½ lemon): Brightens the apple filling to balance sweetness.
Flour (2 ½ cups): The foundation of the pie crust, providing structure.
Ice water (½ cup): Keeps the dough tender and easy to work with.
Brown sugar (½ cup): Gives a deep, molasses-rich taste to the toffee sauce.
Heavy cream (¼ cup): Creates a luscious, creamy texture in the toffee sauce.
Cornstarch (4 tbsp + 1 tbsp): Thickeners for the filling and custard sauce.
Egg (1) + Egg yolks (3): Helps with pie assembly and makes the custard silky.
Water (1 tbsp): Mixed with egg for a smooth egg wash.
Milk (2 cups): Essential for the vanilla custard sauce to pour over.
Vanilla extract (2 tsp): Adds fragrant sweetness to the custard sauce.

How to Make Toffee Apple Pie

Step 1: Prepare the Apple Filling

Start by peeling and slicing your Granny Smith apples. Melt butter in a wide pot over medium-high heat, then add apples alongside sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir everything together and cook just until the apples soften and start releasing their juices, but be careful not to overcook so they stay beautifully intact. Pour the cooked apples into a wide dish and spread them out thinly to cool quickly before chilling in the fridge.

Step 2: Make the Pie Crust Dough

The secret to a perfect crust lies in keeping your butter cold and your hands gentle. In a food processor, pulse together flour and salt. Add diced cold butter and pulse until the mixture looks like small peas. Slowly add ice water while pulsing just until dough starts sticking together. Turn it onto your counter and press into a ball, then divide into two discs, wrap them, and chill for an hour. This step prepares you for a tender, flaky crust that’s worth every bit of effort.

Step 3: Whip Up the Toffee Sauce

Your toffee sauce is a simple yet heavenly blend of butter, brown sugar, and heavy cream. Melt the butter in a small saucepan, whisk in brown sugar, then add cream and stir until smooth. Bring it to a boil for a couple of minutes, then set aside to cool. This sauce will drape the apples in a sticky, buttery glaze that’s pure indulgence.

Step 4: Assemble the Toffee Apple Pie

Preheat your oven to 350°F and grease your pie plate. Roll out the larger dough disc into a circle, fold it in half, and lift it into the pie plate before unfolding and tucking in the edges. Stir cornstarch into the cooled apples, then spoon half of the mixture into the crust followed by half of your toffee sauce. Repeat layering. Roll out the smaller dough for the top crust—whether you choose a classic whole top or a beautiful lattice is up to you—and seal the edges with the egg wash. Brush the top with egg wash for that golden finish.

Step 5: Bake to Perfection

Place your pie on an oven rack, ideally with a baking sheet below to catch any drips, and bake for 50 to 60 minutes until the filling bubbles and the crust turns a gorgeous golden brown. Let it rest before slicing to allow everything to set—trust me, the wait is worth it.

Step 6: Make the Vanilla Custard Sauce

Meanwhile, combine egg yolks, sugar, cornstarch, and salt in a bowl until smooth and light. Gently heat milk until just before boiling, then slowly whisk it into the egg mixture to temper it. Return the mixture to the stove and cook while stirring until thickened and bubbling. Remove from heat, whisk in butter and vanilla, then strain and chill. This custard is the perfect creamy companion to your Toffee Apple Pie.

How to Serve Toffee Apple Pie

Garnishes

Adding a scoop of vanilla ice cream or a dollop of freshly whipped cream instantly elevates this pie to dessert superstar status. Sprinkle a touch of cinnamon or finely chopped toasted nuts on top for extra texture and warmth that complements the spices in the filling beautifully.

Side Dishes

For a cozy, comforting meal, serve your Toffee Apple Pie with a warm cup of chai or coffee. Alternatively, a simple green salad with a tangy vinaigrette will add a refreshing contrast to the sweetness of the pie if you’re serving it as part of a larger meal.

Creative Ways to Present

If you want to make an impression, try serving individual mini versions of the Toffee Apple Pie in ramekins—perfect for dinner parties. Or, drizzle some extra toffee sauce artistically around the plate for a professional touch that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your pie tightly with plastic wrap or foil. Store it in the fridge, and it will keep deliciously for up to 3 days. The flavors actually deepen with a little time, so leftovers are a wonderful treat.

Freezing

To freeze, assemble the pie but do not bake. Wrap it tightly and freeze for up to a month. When you’re ready, bake it straight from the freezer, adding extra baking time as needed to ensure it’s cooked through and bubbly.

Reheating

Reheat slices of Toffee Apple Pie in a 350°F oven for about 15 minutes or until warm throughout. Avoid microwaving to keep the crust crisp and the filling perfectly gooey.

FAQs

Can I use other types of apples?

Absolutely! While Granny Smith apples are great for their tartness and firmness, a mix of apple varieties like Fuji or Honeycrisp can add interesting flavors and sweetness. Just ensure apples you’re using will hold their shape after cooking.

Is it necessary to make the custard sauce?

Not at all! The pie is delicious on its own. However, the vanilla custard sauce adds a creamy, velvety layer that beautifully balances the spices and toffee, making it extra special.

How do I make a lattice crust?

Cut your dough into even strips, then weave them over and under each other atop the filled pie. It takes a little practice but creates a stunning finish that lets the filling peek through.

Can I prepare the pie in advance?

Yes! You can prepare the filling, dough, and toffee sauce in advance, then assemble and bake when ready. This makes your baking process stress-free and enjoyable.

What can I substitute for heavy cream in the toffee sauce?

If you don’t have heavy cream, full-fat coconut milk is a good alternative that also gives a subtle richness. Just be mindful it will slightly change the flavor profile to a more tropical tone.

Final Thoughts

Baking this Toffee Apple Pie is like wrapping yourself in a cozy sweater made of warm spices, buttery crust, and sweet, gooey toffee. It’s one of those desserts that brings people together, sparks smiles, and leaves that wonderful feeling of comfort and home. I wholeheartedly encourage you to give this recipe a try and enjoy every delicious slice—because some treats in life are just worth every bite.

Toffee Apple Pie Recipe

Print Recipe

★★★★★

5.2 from 28 reviews

This Toffee Apple Pie combines tart Granny Smith apples with warm spices and a rich homemade toffee sauce, all wrapped in a buttery flaky pie crust. Topped with a classic lattice crust and served with a creamy vanilla custard sauce, this dessert offers a delightful balance of sweet, tangy, and creamy flavors perfect for any occasion or holiday dessert table.

Author: Caleb
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 Apple 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. In a wide pot over medium-high heat, melt 2 tablespoons of butter. Add the sliced apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine. Cook the apples, stirring occasionally, until they soften and begin releasing juices but still hold their shape. Avoid overcooking to prevent breaking down the apples.
Cool Apple Filling: Transfer the cooked apples and juices to a wide 9” x 13” baking dish, spreading them out thinly to cool rapidly and stop further cooking. Once cooled slightly, refrigerate.
Make Pie Dough: In a food processor, combine flour and salt. Add cold diced butter and pulse until butter resembles small peas. While pulsing, gradually add ice water and continue until dough clumps together. Remove dough, form into a ball, and divide into two discs, one slightly larger. Wrap in plastic wrap and chill for at least 1 hour.
Prepare Toffee Sauce: In a small saucepan over medium heat, melt butter. Whisk in brown sugar, then add heavy cream, whisking until emulsified. Bring to a boil and cook for 1-2 minutes. Remove from heat and let cool.
Assemble Pie Bottom: Preheat oven to 350°F. Lightly grease a pie plate. Roll out the larger dough disc on a lightly floured surface to a circle about 2 inches wider than the pie plate. Fold in half and place into the pie plate, unfolding and letting excess dough hang over the edges.
Prepare Filling for Pie: Mix cornstarch into the cooled apple filling thoroughly. Spoon half of this mixture into the pie crust. Drizzle half the toffee sauce over the apples. Repeat layering with remaining apples and toffee sauce.
Prepare Pie Top: Roll out the smaller dough disc to circle slightly larger than the pie plate. For a whole top crust option, brush the pie plate edges with egg wash and place the dough on top, cutting a few steam vents. For lattice, cut the dough into 10 strips about ¾ inch wide.
Create Lattice Crust: Lay 5 strips evenly spaced over filling. Weave remaining 5 strips over and under the laid strips by folding back offset strips and placing crosswise strips alternately. Trim excess dough and crimp edges to seal.
Apply Egg Wash: Whisk egg with water to make egg wash. Brush the top lattice and crimped edges for a golden finish.
Bake the Pie: Place pie on center rack; optionally set an aluminum-foil lined tray beneath to catch drips. Bake for 50-60 minutes until filling bubbles and crust is golden brown and fully baked. Let cool to set filling before slicing.
Prepare Vanilla Custard Sauce: In a bowl, whisk egg yolks, sugar, cornstarch, and pinch of salt until lightened. Heat milk in a saucepan until just before boiling. Gradually temper hot milk into the yolk mixture by adding small splashes whisking continuously. Return combined mixture to saucepan and cook over medium heat, stirring constantly, until it reaches a boil. Remove from heat, add butter and vanilla, whisk well. Strain through a fine mesh sieve into a bowl. Cover surface with plastic wrap and cool completely in the fridge.
Serve: Slice the cooled Toffee Apple Pie and generously pour vanilla custard sauce over each serving. Enjoy this indulgent yet balanced dessert.

Notes

Ensure apples are slightly firm after cooking to keep texture in the pie.
Chilling the dough discs before rolling helps maintain flakiness during baking.
Tempering the egg yolks with warm milk prevents curdling in the custard sauce.
Use a 9-inch pie plate for best fit with dough quantities given.
Toffee sauce can be made ahead and chilled; rewarm gently before drizzling.
For easier lattice, use a ruler to measure and cut even strips.
Leftover vanilla custard sauce can be refrigerated for up to 3 days.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 450 kcal
Sugar: 32 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 95 mg

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