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Toffee Apple Pie Recipe

Toffee Apple Pie Recipe
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★★★★★

4.8 from 8 reviews

This Toffee Apple Pie combines tart Granny Smith apples with warm spices, enveloped in a flaky homemade pie crust, layered with rich, creamy toffee sauce, and finished with a luscious vanilla custard sauce. Perfect for autumnal desserts, this pie delivers a perfect balance of sweet, tart, and buttery flavors with a delightful lattice crust.

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

Vanilla Custard Sauce

  • 2 cups milk
  • 3 egg yolks
  • ⅓ cup sugar
  • 1 tbsp cornstarch
  • pinch salt
  • 2 tsp vanilla extract
  • 1 tbsp butter

Additional

  • 4 tbsp cornstarch (for thickening the apple filling)

Instructions

  1. Prepare the Apple Filling: Peel and slice the apples. In a wide pot over medium-high heat, melt butter and add apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine and cook, stirring occasionally, just until the apples are softened and release their juices but still hold shape. Avoid overcooking to prevent breakdown. Transfer to a wide dish, spread thinly to cool quickly, then refrigerate.
  2. Make the Pie Crust Dough: In a food processor, pulse together flour and salt. Add cold diced butter and pulse until mixture resembles small peas. Gradually add ice water while pulsing until dough just begins to stick together in clumps. Press dough into a ball, divide into two (one larger), shape into discs, wrap in plastic wrap, and chill at least 1 hour.
  3. Prepare the Toffee Sauce: In a small saucepan over medium heat, melt butter. Add brown sugar and whisk until combined. Stir in heavy cream and whisk until smooth. Bring to a boil, cook for 1-2 minutes, then remove from heat. Transfer to a bowl to cool.
  4. Assemble the Pie: Preheat oven to 350°F (175°C) and grease a pie plate. Roll out larger dough disc into a circle about 2 inches wider than the pie plate. Fold and place into the pie plate, letting excess hang over edges. Prepare egg wash by whisking egg and water; set aside. Add cornstarch to cooled apple mixture and mix well. Spoon half the apple mixture into the pie crust, drizzle half the toffee sauce over apples; repeat layers with remaining apples and toffee. Roll out remaining dough disc for the top crust.
  5. Create Lattice Crust: Brush edges of bottom crust with egg wash. Cut top dough into 10 strips about ¾ inch wide. Lay 5 strips evenly spaced over filling. Weave remaining 5 strips over and under these strips in a lattice pattern. Trim excess dough and crimp edges to seal. Brush the lattice and edges with egg wash.
  6. Bake the Pie: Place pie in preheated oven. Optionally, place a foil-lined baking sheet below to catch drips. Bake 50-60 minutes until filling bubbles and crust is browned and thoroughly cooked. Cool pie before slicing.
  7. Make Vanilla Custard Sauce: Set a bowl with a fine mesh strainer aside. In another bowl, whisk egg yolks, sugar, cornstarch, and salt until lightened in color. Heat milk in a saucepan over medium heat until near boiling. Gradually temper hot milk into yolk mixture, whisking constantly to prevent curdling. Return mixture to saucepan, cook over medium heat stirring constantly until thickened and just boiling. Remove from heat, stir in butter and vanilla extract. Strain custard into bowl, cover surface with plastic wrap, and cool completely. Refrigerate until serving.
  8. Serve: Slice the Toffee Apple Pie and pour vanilla custard sauce over each serving. Enjoy warm or at room temperature as a decadent dessert.

Notes

  • Use Granny Smith apples for their tartness and to prevent the filling from becoming overly sweet.
  • To avoid a soggy crust, ensure the apple mixture is cooled before filling the pie dough.
  • Chill pie dough thoroughly to maintain flakiness during baking.
  • For easier lattice work, keep dough and strips cold but pliable.
  • Allow the pie to cool before slicing to let the filling set properly.
  • Store leftover vanilla custard sauce in the fridge and reheat gently before serving.
  • You can substitute heavy cream in the toffee sauce with half-and-half for a lighter version, but results may be less rich.

Nutrition

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

Find it online: https://todayfoodrecipe.com/toffee-apple-pie-recipe-2/