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Toffee Apple Pie with Vanilla Custard

Indulge in Toffee Apple Pie with Creamy Vanilla Custard

Course: Everyday Sweet
Cuisine: American
Keyword: Baking, comfort food, dessert, Pie, Toffee Apple Pie, Vanilla Custard
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 2 hours
Servings: 8 slices
Calories: 350kcal
This Toffee Apple Pie with Vanilla Custard combines sweet and tart flavors for a memorable dessert experience.
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Equipment

  • food processor
  • saucepan
  • Pie Dish
  • Whisk

Ingredients

For the Pie Crust

  • 1 cup Butter Adds richness and flaky texture; can substitute with margarine for a non-dairy option.
  • 2 tablespoons Ice Water Keeps your dough cold for optimal flakiness.
  • 2 cups Flour All-purpose flour works perfectly.
  • 1 teaspoon Salt Enhances the flavor of the crust.

For the Apple Filling

  • 6 cups Granny Smith Apples Provides the ideal tartness for this pie.
  • 1 cup Granulated Sugar Consider using brown sugar for a deeper flavor.
  • 2 tablespoons Cornstarch Essential for thickening the filling.
  • 1 teaspoon Cinnamon Elevates the flavor of the apple filling.
  • 1 teaspoon Nutmeg Elevates the flavor of the apple filling.
  • 1 teaspoon Allspice Elevates the flavor of the apple filling.
  • 2 tablespoons Butter Adds richness when cooking the apples.

For the Toffee Sauce

  • 1 cup Brown Sugar Gives a caramel-like richness.
  • ½ cup Heavy Cream Can be swapped with half-and-half.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best quality.

For the Vanilla Custard

  • 2 cups Milk Whole milk works best for richness.
  • ½ cup Sugar Adjust based on your sweetness preference.

Instructions

How to Make Toffee Apple Pie

  • Prepare Apple Filling: Peel and slice the Granny Smith apples. Cook them with butter, sugar, and spices over medium heat for 5-7 minutes until slightly softened. Allow to cool completely.
  • Make Pie Dough: Blend flour and salt in a food processor. Add cold butter and ice water gradually, pulsing until a dough forms. Chill wrapped in plastic in the fridge for at least 1 hour.
  • Prepare Toffee Sauce: Melt butter over low heat in a saucepan. Whisk in brown sugar and heavy cream until smooth, about 3-5 minutes. Cool to room temperature.
  • Assemble Pie: Preheat oven to 350°F (175°C). Roll out half of the chilled dough and place it in a pie dish. Layer half of the cooked apples, drizzle with half of the toffee sauce, then add the remaining apples and toffee sauce.
  • Top with Crust: Roll out the second piece of dough. Create a lattice pattern or cover with slits. Brush the edges with an egg wash.
  • Bake: Place the pie in the oven and bake for 50-60 minutes until filling is bubbling and crust is golden brown. Cool for at least 30 minutes before slicing.
  • Make Custard Sauce: Heat milk until steaming. Whisk egg yolks and sugar, gradually pouring in hot milk to temper. Return to heat, stirring until thickened. Strain and chill.

Notes

Serve warm with vanilla custard and a scoop of ice cream for extra indulgence.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg