Description
When the leaves crunch and the air turns crisp, this Toffee Apple Pie doesn’t just show up—it makes an entrance. Tart Granny Smiths meet buttery crust, lush toffee swirls, and a pour of cool vanilla custard. It’s Grandma’s classic pie with a caramel-glazed glow-up. Doubled for good reason—this one disappears fast.
Ingredients
For the Crust:
-
5 cups all-purpose flour
-
2 cups cold unsalted butter, grated or cubed
-
1 tsp salt
-
~1 cup ice water
Apple Filling:
-
16 Granny Smith apples, peeled & sliced
-
4 tbsp unsalted butter
-
1 cup white sugar
-
2 tsp cinnamon, ½ tsp each nutmeg, allspice
-
½ tsp salt
-
Juice of 1 lemon
-
8 tbsp cornstarch
Toffee Sauce:
-
½ cup unsalted butter
-
1 cup brown sugar
-
½ cup heavy cream
Vanilla Custard:
-
4 cups milk
-
6 egg yolks
-
⅔ cup sugar
-
2 tbsp cornstarch
-
4 tsp vanilla extract
-
2 tbsp butter
Extras:
-
2 eggs (for wash)
-
Optional: sea salt, ice cream, pecans
Instructions
-
Make Crust: Combine flour + salt. Cut in butter, add water until shaggy. Form 4 discs, chill 1 hr.
-
Prep Apples: Cook apples in butter with sugar, spices, lemon. Add cornstarch, stir until thick. Cool.
-
Toffee Sauce: Boil butter + brown sugar for 3 mins, remove from heat, whisk in cream. Cool.
-
Assemble: Line pie pans with dough, fill with apples, drizzle with toffee. Top with crusts, vent, egg wash. Chill 15 mins.
-
Bake: At 375°F (190°C) for 45–55 mins. Cool 2 hrs.
-
Custard: Temper yolks with hot milk. Cook all on medium until thick. Stir in butter + vanilla. Chill.
-
Serve: Warm pie slice, drizzle toffee, pour cold custard. Add crunch with sea salt or pecans.
Notes
-
Freeze unbaked pies, bake from frozen +20 mins.
-
Add ½ cup cheddar to crust for sweet-savory twist.
-
Sub pears or add bourbon for a bold upgrade.
- Prep Time: 1.5 hrs
- Cook Time: 55 min
Nutrition
- Calories: 420 cal Per Slice