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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/toffee-apple-pie-with-vanilla-custard-recipe/