Toffee Apple Pie with Vanilla Custard Recipe

Introduction

This Toffee Apple Pie combines tender spiced apples with a rich toffee sauce, all encased in a buttery, flaky crust. Finished with a creamy vanilla custard sauce, this dessert is perfect for cozy gatherings and special occasions.

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 salt
• 2 tsp vanilla extract
• 1 tbsp butter

Instructions

1. Step 1: Peel and slice the apples. Heat 2 tablespoons of butter in a wide pot over medium-high heat. Add the apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine.
2. Step 2: Cook the apples, stirring occasionally, until they soften and start releasing their juices but still hold their shape. Avoid overcooking to prevent them from breaking down.
3. Step 3: Transfer the apples and their juices to a wide dish (about 9”x13”) and spread them out thinly to cool quickly. Once slightly cooled, place the dish in the fridge.
4. Step 4: To make the pie crust, combine flour and 1 teaspoon salt in a food processor and pulse to mix. Add the cold diced butter and pulse until the mixture resembles small peas.
5. Step 5: While pulsing, gradually pour in the ice water until the dough begins to stick together in small clumps. Test by squeezing the dough; it should hold together.
6. Step 6: Turn the dough onto a counter and press together into a large ball. Divide into two pieces, one slightly larger, shape into flat discs, wrap in plastic, and chill for at least 1 hour.
7. Step 7: For the toffee sauce, melt ¼ cup butter in a small saucepan over medium heat. Add brown sugar and whisk together. Stir in heavy cream and cook, whisking, until the sauce boils for 1-2 minutes. Remove from heat and cool.
8. Step 8: Preheat oven to 350°F. Lightly grease a pie plate.
9. Step 9: On a floured surface, roll out the larger dough disc into a circle about 2 inches wider than the pie plate. Fold it in half and lift it into the pie plate. Unfold and let excess dough hang over edges.
10. Step 10: Whisk the egg with water to make an egg wash and set aside. Mix cornstarch into the cooled apple mixture thoroughly.
11. Step 11: Spoon half the apple mixture into the pie crust. Drizzle half the toffee sauce over the apples. Repeat layers with remaining apples and toffee sauce.
12. Step 12: Roll out the smaller dough disc into a circle slightly larger than the pie plate. Brush the edges of the pie crust with egg wash to help the top stick.
13. Step 13: For a lattice crust, cut the top dough into ten ¾-inch wide strips. Weave five strips evenly spaced over the filling, then lift and fold alternating strips as you place crosswise strips to create a lattice.
14. Step 14: Trim excess dough and crimp edges to seal. Brush the lattice and edges with egg wash.
15. Step 15: Place the pie on a baking sheet and bake for 50–60 minutes until the filling bubbles and crust is golden brown. Let the pie cool and set before slicing.
16. Step 16: For the vanilla custard sauce, combine egg yolks, sugar, cornstarch, and salt in a bowl; whisk until lightened.
17. Step 17: Heat the milk in a saucepan over medium heat until just before boiling. Gradually whisk hot milk into the egg mixture to temper it.
18. Step 18: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it boils. Remove from heat, add butter and vanilla, whisk well.
19. Step 19: Strain the custard through a fine mesh into a bowl. Cover the surface with plastic wrap and chill completely.
20. Step 20: Serve the pie with a generous pour of vanilla custard sauce. Enjoy!

Tips & Variations

• Use Granny Smith apples for a tart contrast that balances the sweetness of the toffee sauce.
• You can skip the lattice top and use a whole crust with slits for steam vents for a simpler option.
• For a deeper flavor, let the cooked apples cool overnight in the fridge before assembling.
• To make ahead, prepare the pie crust and apple filling separately and assemble just before baking.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. The crust is best eaten within this time to maintain its texture. Reheat individual slices gently in the microwave or oven until warm. Keep the custard sauce refrigerated and consume within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, but tart apples like Granny Smith work best because they hold their shape and provide a good balance to the sweet toffee sauce. Mixing a few apple varieties can add complexity.

How do I prevent a soggy bottom crust?

Rolling the dough to an even thickness and baking the pie on a lower oven rack with a baking sheet underneath helps catch spills and promotes even baking. Cooling the filling before assembling also reduces excess moisture.

Toffee Apple Pie with Vanilla Custard Recipe

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5 from 120 reviews

This Toffee Apple Pie with Vanilla Custard is a decadent dessert combining tender, spiced Granny Smith apples with a rich homemade toffee sauce, encased in a buttery, flaky pie crust with a beautiful lattice top. Served warm and topped with a silky vanilla custard sauce, this dessert perfectly balances sweet, tart, and creamy flavors, making it an ideal centerpiece for any fall gathering or holiday feast.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Filling

• 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

Pie Crust

• 2 ½ cups 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

Egg Wash

• 1 egg
• 1 tbsp water

Pie Filling Thickener

• 4 tbsp cornstarch

Vanilla Custard Sauce

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

Instructions

1. Prepare Apple Filling: Peel and slice the Granny Smith apples. Heat 2 tablespoons of butter in a wide pot over medium-high heat. Add the sliced apples along with sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir well to combine.
2. Cook Apples: Cook the apples over medium heat, stirring occasionally, just until softened and juices begin to release, but ensure they hold their shape. Avoid overcooking to prevent them from breaking down.
3. Cool Apples: Transfer the apples along with their juices to a wide 9” x 13” baking dish. Spread them out thinly to cool quickly and stop cooking. Place in the fridge after they cool slightly.
4. Make Pie Crust Dough: In a food processor, pulse together flour and salt. Add cold, diced butter and pulse until butter resembles small peas. Gradually add ice water while pulsing until dough clumps together. Form dough into a large ball on a counter, then divide into two discs (one slightly larger). Wrap in plastic and chill at least 1 hour.
5. Prepare Toffee Sauce: In a small saucepan, melt butter over medium heat. Whisk in brown sugar until combined. Add heavy cream and whisk until emulsified. Bring sauce to boil and cook for 1-2 minutes. Remove from heat and cool before using.
6. Preheat Oven and Prepare Pie Plate: Preheat oven to 350°F (175°C). Lightly grease a pie plate and set aside.
7. Roll Out Bottom Crust: Roll out the larger dough disc on a lightly floured surface into a circle about 2 inches wider than the pie plate. Fold in half and lift into the pie plate, then unfold letting edges hang over.
8. Prepare Egg Wash: Whisk together egg and water; set aside.
9. Assemble Filling: Mix cornstarch into the cooled apple mixture. Spoon half the apples into the pie crust, drizzle half the toffee sauce over. Repeat with remaining apples and sauce.
10. Top Crust or Lattice: Roll out smaller dough disc slightly larger than pie plate. Brush edges of bottom crust with egg wash. For a simple top, place the dough whole and cut slits for steam. For lattice, cut dough into 10 strips about ¾” wide and weave over filling. Trim excess dough, crimp edges, and brush with egg wash.
11. Bake Pie: Place pie on middle rack. Optionally place aluminum foil-lined baking sheet below to catch drips. Bake 50-60 minutes until filling bubbles and crust is golden brown. Cool before slicing.
12. Make Vanilla Custard Sauce: Set a bowl with fine mesh strainer aside. In another bowl, whisk together egg yolks, sugar, cornstarch, and salt until lightened. In a saucepan, heat milk over medium until just before boiling, remove from heat.
13. Temper Eggs: Gradually whisk hot milk into egg mixture in small increments to temper. Then return mixture to saucepan and cook over medium heat, stirring constantly until it boils.
14. Finish Custard: Remove from heat, whisk in butter and vanilla extract. Strain custard through mesh into bowl. Cover surface with plastic wrap and chill completely.
15. Serve: Slice pie and serve warm with spoonfuls of chilled vanilla custard sauce poured over.

Notes

• Use Granny Smith apples for their tartness and firm texture which holds well during cooking.
• Do not overcook apples during filling preparation to avoid mushy texture.
• Chilling the pie dough helps create a flakier crust and makes it easier to handle.
• The lattice crust adds aesthetic appeal but can be substituted by a full crust top with vents.
• Let the pie cool slightly before slicing to allow filling to set.
• Vanilla custard sauce can be made ahead and refrigerated for up to 2 days.
• For best results, use cold butter and ice water when making the pie dough.
• If desired, the toffee sauce drizzle can be reduced for a less sweet pie.
• Avoid boiling milk too vigorously to prevent scorching in custard preparation.

Keywords: toffee apple pie, apple pie recipe, homemade pie crust, lattice pie crust, fall desserts, vanilla custard sauce, holiday dessert