For an enchanting twist on a favorite fall classic, this Gothic Pie is reimagined with luscious Granny Smith apples, indulgent toffee sauce, and a crown of creamy vanilla custard. The perfectly flaky lattice crust embraces a delicate balance of sweet and spice that captures the spirit of Autumn Apple Desserts.

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I’m excited to share my recipe for Toffee Apple Pie. I use 2 1/2 cups all-purpose flour, 1 teaspoon salt and 1 teaspoon sugar to make a reliable and flaky lattice crust.

I mix in 1 cup cold, cubed unsalted butter and just the right amount of ice water to create a tender dough that holds up in every bite. For the filling, I use between 6 to 8 Granny Smith apples sliced into about 6 cups, mixed with 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.

The toffee sauce, made from 1/2 cup unsalted butter, 1 cup packed dark brown sugar, 1/2 cup heavy cream, a pinch of salt and 1 teaspoon vanilla extract, is baked right into the pie. I top it off with a creamy vanilla custard using 2 cups whole milk, 4 egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch, a pinch of salt and 1 teaspoon vanilla extract.

The result is a rustic and hearty dish that fits perfect with gothic pie vibes and autumn desserts recipes and it also offers a balanced mix of carbs and fats that makes it a fun and fulfilling treat.

Why I Like this Recipe

I really love this recipe because it mixes the tangy kick of Granny Smith apples with a rich, sweet toffee sauce that makes every bite feel like a cozy treat. I always feel like I’m making something homey and special when I roll out that flaky, buttery crust; its rustic vibe reminds me of simple kitchen days gone by. I also dig how the spices, like cinnamon and nutmeg, make the filling taste just right without overpowering the apples. And topping it off with that creamy vanilla custard just takes the experience to another level, making me smile every time I dig in.

Ingredients

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All-purpose flour: Provides carbohydrates for energy, forming a sturdy, tender crust.
Granny Smith apples: Tart, rich in fibre and antioxidants while balancing sweet notes.
Unsalted butter: Supplies healthy fats, enriching flavour and creating a flaky texture.
Dark brown sugar: Adds deep sweetness and hints of caramel to the toffee sauce.
Egg yolks: Offer protein and help thicken the custard with a rich, velvety smoothness.
Heavy cream: Delivers a creamy texture to the sauce though its calorie content means use it sparingly.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 teaspoon salt (for the crust)

1 teaspoon sugar (for the crust)

1 cup unsalted butter, cold and cubed

4 to 8 tablespoons ice water

6 to 8 Granny Smith apples (about 6 cups sliced)

1/2 cup granulated sugar (for the apple filling)

1/2 cup dark brown sugar (for the apple filling)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 tablespoons all-purpose flour (to thicken the filling)

Juice of 1 lemon

1/4 teaspoon salt (for the filling)

1/2 cup unsalted butter (for the toffee sauce)

1 cup packed dark brown sugar (for the toffee sauce)

1/2 cup heavy cream

A pinch of salt (for the toffee sauce)

1 teaspoon vanilla extract (for the toffee sauce)

2 cups whole milk (for the custard)

4 egg yolks

1/2 cup granulated sugar (for the custard)

3 tablespoons cornstarch

1 teaspoon vanilla extract (for the custard)

A pinch of salt (for the custard)

How to Make this

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1. In a large bowl, mix 2 1/2 cups of flour, 1 teaspoon salt, and 1 teaspoon sugar. Cut in 1 cup cold unsalted butter until the mixture looks crumbly. Gradually add 4-8 tablespoons ice water until the dough comes together, then form it into a ball, wrap it, and chill for about 30 minutes.

2. Preheat your oven to 375°F.

3. Peel, core, and slice 6-8 Granny Smith apples (about 6 cups). In a big bowl, toss the apple slices with 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 2 tablespoons flour, juice of 1 lemon, and 1/4 teaspoon salt.

4. In a saucepan over medium heat, melt 1/2 cup unsalted butter for the toffee sauce. Stir in 1 cup packed dark brown sugar, 1/2 cup heavy cream, a pinch of salt, and 1 teaspoon vanilla extract. Keep stirring until the sauce thickens slightly.

5. Roll out about 2/3 of the dough on a floured surface into a circle and press it into your pie dish. Fill the crust with the apple mixture and drizzle some of the warm toffee sauce over the top.

6. Roll out the remaining dough and cut it into strips to arrange a lattice pattern over the apples.

7. Bake the pie for about 50-60 minutes until the crust is golden and the filling starts to bubble.

8. Meanwhile, make the vanilla custard by whisking together 2 cups whole milk, 4 egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon vanilla extract, and a pinch of salt in a bowl.

9. Pour the custard mixture into a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Remove it from the heat once done.

10. Let the pie cool for a few minutes out of the oven then generously top it with the creamy vanilla custard and the rest of the warm toffee sauce. Enjoy your cozy gothic-inspired treat!

Equipment Needed

1. Large mixing bowl (for dough and apple filling)
2. Measuring cups and spoons
3. Pastry cutter or fork (to cut in the cold butter)
4. Rolling pin (to roll out the dough)
5. Pie dish
6. Knife, peeler, and corer (for peeling, coring, and slicing the apples)
7. Saucepan (for the toffee sauce)
8. Second saucepan (for cooking the vanilla custard)
9. Whisk (for mixing the custard ingredients)
10. Oven (set to 375°F)

FAQ

Q: How do I get a flaky pie crust?

A: The key is to use cold, cubed butter and only add as much ice water as needed so the dough comes together without overworking it.

Q: Why do we use Granny Smith apples?

A: They give the filling a nice tart kick that balances the sweetness of the toffee sauce, though you can experiment with other apples if you want.

Q: How do I know when the toffee sauce is done?

A: Look for a smooth, thick consistency that clings nicely to the apples. If it seems too runny, let it simmer a bit longer on low heat.

Q: How can I avoid a soggy crust?

A: Make sure not to overload the pie with filling. Preheat your oven and vent the pie by placing a few slits on top; these trick help keep the crust crisp.

Q: Can I prepare the custard ahead of time?

A: Its best if you serve the custard fresh. If you really need to prep it early, cool it completely then reheat gently while stirring, but freshly made custard always tastes best.

Toffee Apple Pie Recipe Substitutions and Variations

For the unsalted butter, you could try using salted butter and just cut back on the extra salt in the recipe.
If you dont have enough Granny Smith apples, a mix with Honeycrisp or Braeburn apples can work well, giving a slightly sweeter flavor.
If you’re out of dark brown sugar, use regular brown sugar instead, and if possible stir in a tiny bit of molasses to mimic the depth of flavor.
In the toffee sauce, if heavy cream is not available, you can substitute with half-and-half mixed with a little melted butter to bring in that creamy texture.
For the custard, if you dont have whole milk, you can use 2% milk instead, though you might need to watch cooking times so it reaches a good consistency.

Pro Tips

1. Make sure to keep your butter and water ice cold when you work on the dough because if they get too warm, your crust will be soggy. Chill the bowl if you can – it really helps keep things flaky.

2. Try to cut the apple slices as evenly as possible. I know it can be a pain sometimes, but even pieces mean your apples will cook uniformly and every bite will taste right.

3. When making the toffee sauce, keep stirring constantly on a medium heat. It can burn real quick if you let it sit and then you end up with a sticky mess instead of the smooth sauce you want.

4. For the custard, stir it nonstop and pay attention to the thickening. Even a small lapse in stirring might turn your custard lumpy and nobody likes that.

Toffee Apple Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Large mixing bowl (for dough and apple filling)
2. Measuring cups and spoons
3. Pastry cutter or fork (to cut in the cold butter)
4. Rolling pin (to roll out the dough)
5. Pie dish
6. Knife, peeler, and corer (for peeling, coring, and slicing the apples)
7. Saucepan (for the toffee sauce)
8. Second saucepan (for cooking the vanilla custard)
9. Whisk (for mixing the custard ingredients)
10. Oven (set to 375°F)

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt (for the crust)
1 teaspoon sugar (for the crust)
1 cup unsalted butter, cold and cubed
4 to 8 tablespoons ice water
6 to 8 Granny Smith apples (about 6 cups sliced)
1/2 cup granulated sugar (for the apple filling)
1/2 cup dark brown sugar (for the apple filling)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour (to thicken the filling)
Juice of 1 lemon
1/4 teaspoon salt (for the filling)
1/2 cup unsalted butter (for the toffee sauce)
1 cup packed dark brown sugar (for the toffee sauce)
1/2 cup heavy cream
A pinch of salt (for the toffee sauce)
1 teaspoon vanilla extract (for the toffee sauce)
2 cups whole milk (for the custard)
4 egg yolks
1/2 cup granulated sugar (for the custard)
3 tablespoons cornstarch
1 teaspoon vanilla extract (for the custard)
A pinch of salt (for the custard)

Directions

In a large bowl, mix 2 1/2 cups of flour, 1 teaspoon salt, and 1 teaspoon sugar. Cut in 1 cup cold unsalted butter until the mixture looks crumbly. Gradually add 4-8 tablespoons ice water until the dough comes together, then form it into a ball, wrap it, and chill for about 30 minutes.
Preheat your oven to 375°F.
Peel, core, and slice 6-8 Granny Smith apples (about 6 cups). In a big bowl, toss the apple slices with 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 2 tablespoons flour, juice of 1 lemon, and 1/4 teaspoon salt.
In a saucepan over medium heat, melt 1/2 cup unsalted butter for the toffee sauce. Stir in 1 cup packed dark brown sugar, 1/2 cup heavy cream, a pinch of salt, and 1 teaspoon vanilla extract. Keep stirring until the sauce thickens slightly.
Roll out about 2/3 of the dough on a floured surface into a circle and press it into your pie dish. Fill the crust with the apple mixture and drizzle some of the warm toffee sauce over the top.
Roll out the remaining dough and cut it into strips to arrange a lattice pattern over the apples.
Bake the pie for about 50-60 minutes until the crust is golden and the filling starts to bubble.
Meanwhile, make the vanilla custard by whisking together 2 cups whole milk, 4 egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon vanilla extract, and a pinch of salt in a bowl.
Pour the custard mixture into a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Remove it from the heat once done.
Let the pie cool for a few minutes out of the oven then generously top it with the creamy vanilla custard and the rest of the warm toffee sauce. Enjoy your cozy gothic-inspired treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.