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Toffee Apple Pie with Vanilla Custard

There’s something truly magical about the combination of apples, toffee, and creamy vanilla custard. The comforting warmth of cinnamon-spiced apple filling layered in a buttery pie crust, paired with a rich drizzle of homemade toffee sauce and silky vanilla custard, makes this dessert one of the most satisfying treats you can bake at home. Unlike a standard apple pie, this recipe goes the extra mile with a luscious toffee twist that enhances the sweetness of tart Granny Smith apples. Add the creamy smoothness of vanilla custard on the side, and you’ll have a dessert that feels elegant enough for a holiday table yet cozy enough for a Sunday family meal. This Toffee Apple Pie with Vanilla Custard isn’t just a dessert—it’s an experience. The smell of apples and spices filling your kitchen, the buttery crust flaking perfectly, and the creamy custard balancing the sweetness all combine into a truly unforgettable bite.
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Prep Time 45 minutes
bake Cooling/Chill Time 3 hours 55 minutes
Total Time 4 hours 40 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s everything you’ll need separated into categories for clarity:
For the Pie Crust
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons salt
  • 1 tablespoon sugar
  • 16 tablespoons 1 cup cold unsalted butter, cut into cubes
  • ½ cup ice water
For the Apple Filling
  • 8 Granny Smith apples peeled, cored, and sliced
  • ½ lemon juice of
  • ½ cup brown sugar
  • ¾ cup granulated sugar
  • 5 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • Pinch of salt
For the Toffee Sauce
  • 7 tablespoons unsalted butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • For the Vanilla Custard
  • 2 cups milk
  • 3 large egg yolks
  • 1 whole egg
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • Pinch of salt
For Assembly & Finish
  • 1 egg beaten, for egg wash
  • 1 tablespoon water to thin egg wash if needed

Equipment

  • To prepare this indulgent dessert, you’ll need:
  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rolling Pin
  • Pastry cutter or food processor (for the crust)
  • 9-inch pie dish
  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Sharp knife and peeler (for apples)
  • Cooling rack
  • Small saucepan (for custard)
  • Heatproof jug or bowl
  • Optional but helpful:
  • Pastry brush (for egg wash)
  • Fine mesh strainer (to smooth custard)

Method
 

Step 1: Make the Pie Crust
  1. In a large bowl, whisk flour, salt, and sugar together.
  2. Cut in the cold butter using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs.
  3. Slowly drizzle in the ice water, mixing just until the dough comes together.
  4. Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Step 2: Prepare the Apple Filling
  1. Peel, core, and slice the Granny Smith apples.
  2. Toss apples in lemon juice to prevent browning.
  3. In a bowl, combine sugars, cornstarch, cinnamon, nutmeg, allspice, and salt.
  4. Add the apple slices to the mixture and stir until evenly coated.
Step 3: Roll Out and Assemble the Pie
  1. Roll out one disc of dough on a floured surface and line a 9-inch pie dish.
  2. Fill with apple mixture, mounding slightly in the center.
  3. Roll out the second disc of dough and place over filling. Trim and crimp edges.
  4. Cut small slits in the top crust for steam to escape.
  5. Brush top crust with egg wash.
Step 4: Bake the Pie
  1. Preheat oven to 375°F (190°C).
  2. Bake for 50–60 minutes, until crust is golden and filling is bubbling.
  3. Let pie cool on a rack for at least 2 hours to set.
Step 5: Make the Toffee Sauce
  1. In a saucepan, melt butter and brown sugar over medium heat.
  2. Stir until sugar dissolves and mixture bubbles.
  3. Add cream and vanilla extract, stirring until smooth.
  4. Set aside to cool slightly—it will thicken as it cools.
Step 6: Make the Vanilla Custard
  1. Heat milk in a saucepan until warm but not boiling.
  2. In a bowl, whisk egg yolks, whole egg, sugar, cornstarch, and pinch of salt.
  3. Slowly pour warm milk into egg mixture, whisking constantly.
  4. Return mixture to saucepan and cook on low heat, whisking until thickened.
  5. Remove from heat, stir in butter and vanilla extract.
  6. Strain through a fine sieve for extra smoothness.
Step 7: Serve
  1. Slice pie, drizzle with warm toffee sauce, and serve with custard on the side or poured generously over each slice.

Notes

🧊 Storage & Reheating
Room Temperature: Pie can sit covered for up to 24 hours.
Refrigerator: Store covered slices for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating.
Reheating: Warm slices in oven at 300°F (150°C) for 10–15 minutes. Reheat custard gently over low heat.
🥄 Variations
Caramel Apple Pie: Replace toffee sauce with caramel sauce for a different flavor.
Nutty Crunch: Add chopped pecans or walnuts to the apple filling.
Crumble Top: Use a streusel topping instead of a top crust.
Mini Pies: Make individual servings using muffin tins.
Apple-Pear Mix: Add pears for a softer, floral sweetness.
Spiced Custard: Infuse custard with cinnamon or cardamom for extra warmth.
❓ 10 FAQs
Can I use a store-bought pie crust?
Yes, but homemade adds a richer flavor and flakier texture.
Why use Granny Smith apples?
Their tartness balances the sweetness of the toffee and custard.
Can I make this ahead of time?
Yes—bake the pie a day in advance, reheat before serving, and prepare custard fresh.
What if I don’t have cornstarch?
Substitute with an equal amount of flour for thickening.
Can I skip the custard?
Yes, the pie and toffee sauce are delicious on their own.
How do I stop a soggy bottom crust?
Preheat the pie dish and brush the bottom crust with egg white before adding filling.
Can I use other apples?
Yes, Honeycrisp, Braeburn, or Pink Lady also work well.
Is the toffee sauce the same as caramel?
Not exactly—caramel uses white sugar, while toffee uses brown sugar and butter for a deeper flavor.
Can I make custard without eggs?
Yes, you can use cornstarch and milk for an egg-free version.
What’s the best way to serve leftovers?
Warm pie slices, add fresh custard, and drizzle with reheated toffee.
🏁 Conclusion
This Toffee Apple Pie with Vanilla Custard is a true showstopper dessert. The flaky pie crust, spiced apple filling, buttery toffee sauce, and creamy custard work together to create a perfect balance of flavors and textures. It’s a recipe worth sharing at family dinners, festive holidays, or cozy weekends at home. Once you try it, you’ll never look at regular apple pie the same way again.