Toffee Apple Pie with Vanilla

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Why You’ll Love This Recipe

This pie elevates the traditional apple pie by incorporating a homemade toffee sauce that adds a deep caramel flavor, perfectly complementing the tartness of Granny Smith apples. The addition of a creamy vanilla custard topping provides a smooth and velvety contrast to the pie’s sweet and spiced filling. It’s an impressive dessert that’s sure to be a hit at any occasion.

Ingredients

  • 8 Granny Smith apples, about 9 cups sliced
  • 2 tablespoons butter
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • Juice of ½ lemon
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter, diced
  • ½ cup ice water
  • ¼ cup butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 4 tablespoons cornstarch
  • 1 egg
  • 1 tablespoon water
  • 2 cups milk
  • 3 egg yolks
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Apple Filling:
    • Peel and slice the apples.
    • In a wide pot over medium-high heat, melt 2 tablespoons of butter.
    • Add the sliced apples, ½ cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, ¼ teaspoon salt, and the juice of ½ lemon. Stir to combine.
    • Cook the apples, stirring occasionally, until they soften and release their juices but still hold their shape.
    • Transfer the apples and their juices to a wide dish, spread them out to cool quickly, then refrigerate.
  2. Make the Pie Dough:
    • In a food processor, combine 2½ cups all-purpose flour and 1 teaspoon salt; pulse to mix.
    • Add 1 cup cold, diced butter; pulse until the mixture resembles small peas.
    • While pulsing, gradually add ½ cup ice water until the dough begins to clump together.
    • Turn the dough onto a counter, form it into a ball, then divide it into two discs, one slightly larger than the other. Wrap each in plastic wrap and chill for at least 1 hour.
  3. Prepare the Toffee Sauce:
    • In a saucepan over medium heat, melt ¼ cup butter.
    • Add ½ cup brown sugar; whisk together.
    • Stir in ¼ cup heavy cream; whisk until smooth.
    • Bring the mixture to a boil; cook for 2–3 minutes.
    • Remove from heat and let cool.
  4. Assemble the Pie:
    • Preheat the oven to 350°F (175°C). Lightly grease a pie plate.
    • Roll out the larger disc of dough on a floured surface to fit the pie plate, with about 2 inches of overhang.
    • Transfer the dough to the pie plate.
    • In a small bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash; set aside.
    • Mix 4 tablespoons cornstarch into the cooled apple filling.
    • Spoon half of the apple mixture into the crust; drizzle half of the toffee sauce over the apples. Repeat with the remaining apples and toffee sauce.
    • Roll out the second disc of dough and cut into strips to create a lattice top, or place it whole over the filling, cutting slits for steam to escape.
    • Brush the edge of the bottom crust with egg wash before adding the top crust. Trim and crimp the edges.
    • Brush the top crust with egg wash.
    • Bake for 50–60 minutes, until the filling is bubbling and the crust is golden brown.
    • Allow the pie to cool before serving.
  5. Prepare the Vanilla Custard Sauce:
    • In a bowl, whisk together 3 egg yolks, ⅓ cup granulated sugar, 1 tablespoon cornstarch, and a pinch of salt until the mixture lightens in color.
    • In a saucepan, heat 2 cups milk over medium heat until just about to boil; remove from heat.
    • Gradually whisk the hot milk into the egg mixture to temper it.
    • Return the mixture to the saucepan; cook over medium heat, stirring constantly, until it thickens and comes to a boil.
    • Remove from heat; stir in 2 teaspoons vanilla extract and 1 tablespoon butter.
    • Strain the custard through a fine mesh sieve into a bowl; cover with plastic wrap touching the surface to prevent a skin from forming.
    • Let cool completely; refrigerate until ready to serve.

Servings and Timing

  • Servings: This recipe yields 8 servings.
  • Preparation Time: Approximately 30 minutes.
  • Cook Time: About 1 hour.
  • Total Time: Including cooling and chilling, plan for around 3 hours.

Variations

  • Nutty Addition: Sprinkle chopped pecans or walnuts over the toffee sauce layers for added crunch.
  • Spice Mix: Experiment with different warm spices like cardamom or ginger to customize the flavor profile.
  • Alternative Apples: Use a mix of tart and sweet apples,
Print
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Toffee Apple Pie with Vanilla

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  • Author: Isabella
  • Total Time: 3 hours (including cooling and chilling)
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

Indulge in the ultimate comfort dessert with this Toffee Apple Pie with Vanilla Custard. Featuring spiced Granny Smith apples, rich toffee sauce, and a flaky butter crust, topped with velvety vanilla custard, this pie is a show-stopping treat for gatherings or special occasions. Perfectly sweet and spiced, it’s a classic with a modern twist.

 

Ingredients

  • Apple Filling:
    • 8 Granny Smith apples (approx. 9 cups), peeled and sliced
    • 2 tbsp butter
    • ½ cup granulated sugar
    • 1 tsp cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp allspice
    • ¼ tsp salt
    • Juice of ½ lemon

    Pie Dough:

    • 2½ cups all-purpose flour
    • 1 tsp salt
    • 1 cup cold butter, diced
    • ½ cup ice water

    Toffee Sauce:

    • ¼ cup butter
    • ½ cup brown sugar
    • ¼ cup heavy cream

    Assembly:

    • 4 tbsp cornstarch
    • 1 egg
    • 1 tbsp water

    Vanilla Custard:

    • 3 egg yolks
    • ⅓ cup granulated sugar
    • 1 tbsp cornstarch
    • Pinch of salt
    • 2 cups milk
    • 2 tsp vanilla extract
    • 1 tbsp butter

Instructions

  • Prepare the Apple Filling:
    • Sauté spiced apples with butter, sugar, and spices until softened. Cool and refrigerate.
  • Make the Pie Dough:
    • Combine flour, salt, and butter; pulse to pea-sized crumbles. Add water and form dough discs. Chill.
  • Prepare the Toffee Sauce:
    • Cook butter, brown sugar, and cream into a smooth sauce. Cool.
  • Assemble the Pie:
    • Roll out dough, layer apples with toffee sauce, and cover with lattice or whole crust. Brush with egg wash and bake at 350°F for 50–60 minutes.
  • Prepare the Vanilla Custard Sauce:
    • Temper egg yolks with hot milk, cook until thickened, and stir in vanilla and butter. Strain and chill.

Notes

  • For a crunchy texture, add nuts like pecans between layers.
  • Combine tart and sweet apple varieties for a unique flavor balance.
  • Ensure custard is covered with plastic wrap to prevent a skin from forming.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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