Description
This cozy Toffee Apple Pie blends classic fall flavors with an indulgent twist. Tart Granny Smith apples are layered with a rich homemade toffee sauce and encased in a buttery, flaky pie crust. Baked to golden perfection and served with vanilla custard sauce, it’s the ultimate fall dessert for holidays, potlucks, or crisp-weather cravings.
Ingredients
Apple Filling:
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8 Granny Smith apples (about 9 cups), sliced
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2 tbsp butter
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½ cup sugar
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1 tsp cinnamon
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¼ tsp nutmeg
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¼ tsp allspice
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¼ tsp salt
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Juice of ½ lemon
Butter Pie Crust:
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2½ cups flour
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1 tsp salt
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1 cup cold butter, diced
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½ cup ice water
Toffee Sauce:
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¼ cup butter
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½ cup brown sugar
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¼ cup heavy cream
To Assemble:
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4 tbsp cornstarch
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1 egg + 1 tbsp water (for egg wash)
Vanilla Custard Sauce:
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2 cups milk
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3 egg yolks
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⅓ cup sugar
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1 tbsp cornstarch
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Pinch of salt
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2 tsp vanilla extract
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1 tbsp butter
Instructions
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Apple Filling: Peel and slice apples. In a skillet, cook with butter, sugar, spices, salt, and lemon juice until tender. Cool and refrigerate.
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Butter Pie Crust: Pulse flour and salt. Add cold butter until crumbly. Add water to form dough. Divide, shape into discs, and chill for 1 hour.
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Toffee Sauce: Melt butter, stir in brown sugar and cream. Boil 1–2 minutes, then cool.
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Assemble: Preheat oven to 350°F (175°C). Roll one dough disc into pie plate. Mix cornstarch into apple filling. Layer apples and toffee sauce. Top with lattice crust. Brush with egg wash.
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Bake: Bake 50–60 minutes until crust is golden and filling bubbles. Cool before slicing.
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Vanilla Custard Sauce: Whisk yolks, sugar, cornstarch, and salt. Heat milk, then temper into yolks. Cook until thick. Add butter and vanilla. Strain and chill.
Notes
Sprinkle sugar on crust before baking for extra shine.
Use foil to prevent over-browning crust edges.
Vanilla custard can be replaced with ice cream or whipped cream.
Refrigerate apple filling before assembly for a crispier crust.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American