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Toffee Apple Pie Recipe

Toffee Apple Pie Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Apply Egg Wash: Whisk egg with water to make egg wash. Brush the top lattice and crimped edges for a golden finish.
  10. 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.
  11. 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.
  12. 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

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

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