Description
A delightful blend of traditional apple pie and rich toffee sauce, perfect for family gatherings or a treat for yourself.
Ingredients
- 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 of salt
- 2 tsp vanilla extract
- 1 tbsp butter
Instructions
- Peel and slice the Granny Smith apples.
- Melt 2 tablespoons of butter in a large pan over medium heat.
- Add sliced apples, sugar, cinnamon, nutmeg, allspice, and salt. Cook until slightly softened.
- Stir in lemon juice and set filling aside.
- For the crust, mix 2 ½ cups flour with 1 teaspoon salt and 1 cup diced cold butter until crumbly.
- Slowly add ½ cup ice water and mix until dough forms. Shape into discs, wrap, and chill for at least 1 hour.
- For the toffee sauce, melt ¼ cup butter in a small saucepan over low heat.
- Stir in ½ cup brown sugar and ¼ cup heavy cream. Simmer for 2-3 minutes until slightly thickened. Let cool.
- Preheat oven to 425°F (220°C). Roll out one disc of dough into a pie pan.
- Fill with apple mixture and drizzle with toffee sauce. Roll out second dough disc and place on top. Seal and cut slits for steam.
- For the vanilla custard, whisk together 2 cups milk, 3 egg yolks, ⅓ cup sugar, 1 tablespoon cornstarch, pinch of salt, and 2 teaspoons vanilla extract in a saucepan.
- Cook over medium heat until thickened. Remove from heat and stir in 1 tablespoon of butter.
- Serve the Toffee Apple Pie warm or at room temperature topped with vanilla custard sauce.
Notes
Chill your dough thoroughly for a flaky crust; mix apple varieties for different flavors.