This Toffee Apple Pie is a warm hug in dessert form! Filled with sweet, soft apples and a rich caramel sauce, it’s all wrapped up in a flaky crust.
Every bite tastes like fall! I love to serve it warm with a scoop of ice cream on top. It’s the perfect treat for sharing, or, let’s be real, keeping all to yourself! 😄
Key Ingredients & Substitutions
All-purpose flour: This is essential for a flaky crust. If you want a gluten-free option, you can use a gluten-free baking blend. Just make sure it contains xanthan gum for best results!
Apples: Granny Smith apples provide tartness and hold their shape well when baked. If you can’t find them, Braeburn or Honeycrisp work nicely too. For a sweeter pie, blend in some Fuji or Gala apples!
Brown sugar: Brown sugar adds moisture and a deeper flavor to the toffee sauce. If you prefer, you can substitute with coconut sugar for a similar taste with a hint of caramel flavor.
Unsalted butter: Using cold butter is key for a flaky crust. If you’re looking for a dairy-free option, coconut oil can be a great substitute, but the texture will slightly differ.
How Do You Make a Lattice Top?
Creating a lattice top might seem tricky, but it’s simpler than it looks! Here’s how to do it:
- Roll out the second dough disc, then cut it into 1-inch strips using a sharp knife or pizza cutter.
- Lay half of the strips vertically over the pie filling, spacing them evenly.
- Fold back every other strip, then place a new strip horizontally across the pie. Unfold the folded strips over the new one.
- Repeat, weaving the remaining strips in the opposite direction.
Once done, trim any excess dough and crimp the edges to seal. This gives your pie a beautiful and classic look!
Enjoy making your Toffee Apple Pie, and don’t hesitate to experiment with the fillings and toppings!
Toffee Apple Pie
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
For the filling:
- 6 large apples (such as Granny Smith or a mix of tart and sweet apples), peeled, cored, and sliced
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour
For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For topping and garnish:
- Powdered sugar, for dusting
- Extra toffee sauce for drizzling
How Much Time Will You Need?
This Toffee Apple Pie takes about 2 hours total: around 1 hour for preparing the dough and filling, and then another 30-45 minutes for baking. Plus, you’ll want to let it cool for a bit before serving!
Instructions
1. Make the pie crust:
In a large bowl, mix together the flour, salt, and sugar. Cut the cold butter into the mixture with a pastry cutter or your fingers until you get fine crumbs that look like peas. Gradually add ice water, starting with 1/4 cup, mixing just until the dough holds together. If needed, add a bit more water. Divide the dough into two discs, wrap them in plastic, and refrigerate for at least 1 hour.
2. Prepare the filling:
In another bowl, toss the sliced apples with lemon juice. Add brown sugar, granulated sugar, cinnamon, nutmeg, and flour, mixing well to coat all the apples. Set this mixture aside while you prepare the crust.
3. Preheat the oven:
Set your oven to 400°F (200°C) so it’s hot and ready for baking the pie.
4. Roll out the bottom crust:
On a floured surface, roll out one of the dough discs into a circle approximately 12 inches in diameter. Place it gently into a 9-inch pie dish, pressing lightly to fit and trimming any excess edges.
5. Fill the pie:
Pour the apple mixture into the prepared crust, making a slight mound in the center for a nice presentation.
6. Create the lattice top crust:
Roll out the second dough disc and cut it into 1-inch wide strips. Lay half of the strips across the filling horizontally. Then, fold back the alternate strips and place a new strip vertically across, unfolding the strips back over it. Repeat this until you have a lovely lattice top. Trim any excess dough and seal the edges.
7. Bake the pie:
Cover the edges of the pie with foil to prevent burning, then bake for 25 minutes. After that, remove the foil and bake for another 20-25 minutes or until the crust is golden brown and the filling bubbles up. Once baked, let it cool a bit.
8. Make the toffee sauce:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and salt, cooking for 2-3 minutes until the sugar has dissolved. Gradually whisk in the heavy cream and bring the mixture to a gentle boil for about 2 minutes. Remove from heat and stir in vanilla extract.
9. Serve:
Drizzle the warm toffee sauce over the pie and dust the top with powdered sugar. Serve it warm, and if you’d like, add a scoop of vanilla ice cream or whipped cream!
Enjoy your delicious Toffee Apple Pie with its warm caramel and crisp crust—perfect for any gathering or cozy evening!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples are great for their tartness, you can mix in other varieties like Honeycrisp, Fuji, or Gala for a sweeter flavor. A mix of tart and sweet apples often yields the best taste!
How Do I Store Leftover Toffee Apple Pie?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. Just make sure to reheat gently in the oven or microwave before serving!
Can I Make the Pie Ahead of Time?
Yes, you can prepare the pie a day in advance! Just bake it, let it cool, and then cover it tightly. Reheat in the oven when you’re ready to serve, drizzling on some fresh toffee sauce for that warm touch!
What Can I Substitute for Heavy Cream in the Toffee Sauce?
If you’re looking for a lighter option, you can use half-and-half. For a dairy-free version, try using coconut cream for a deliciously rich flavor that complements the apples beautifully!