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Toffee Apple Pie

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A delightful dessert that blends sweet and tart apples with rich toffee sauce, all encased in a buttery pie crust.

Ingredients

Scale
  • 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
  • 2 ½ cups flour
  • 1 tsp salt
  • 1 cup cold butter (diced)
  • ½ cup ice water
  • ¼ cup butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 4 tbsp cornstarch
  • 1 egg
  • 1 tbsp water
  • 2 cups milk
  • 3 egg yolks
  • ⅓ cup sugar
  • 1 tbsp cornstarch
  • Pinch salt
  • 2 tsp vanilla extract
  • 1 tbsp butter

Instructions

  1. Peel, core, and slice the Granny Smith apples. In a large pot, melt 2 tablespoons of butter over medium heat. Add apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Cook until apples start to soften, stirring occasionally. Mix in 4 tablespoons of cornstarch and let cool.
  2. In a bowl, mix flour and 1 teaspoon of salt. Cut in 1 cup of diced cold butter until it resembles crumbs. Gradually add ice water, one tablespoon at a time, until the dough forms. Divide into two balls, flatten, and wrap in plastic. Chill for an hour.
  3. In a saucepan, melt ¼ cup of butter for the toffee sauce. Stir in brown sugar and heavy cream. Simmer until sauce thickens slightly.
  4. Preheat oven to 375°F (190°C). Roll out one pie crust and fit it into your pie dish. Pour the cooled apple filling into the crust. Drizzle with toffee sauce and cover with the second crust. Seal edges and cut slits for steam to escape.
  5. In a saucepan, combine milk, egg yolks, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract and 1 tablespoon of butter.
  6. Bake pie for 45-50 minutes until golden brown and bubbly. Let cool slightly before slicing.

Notes

For best flavor, choose tart apples like Granny Smith and adjust sugar/spices to taste. Let the pie cool for cleaner slices.

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