Description
Sweet caramel apple toffee pie blends crisp autumn apples with luscious caramel in a buttery, flaky crust. Warm spices and rich toffee bits create an irresistible dessert that draws you into comforting seasonal indulgence.
Ingredients
Scale
Primary Ingredients:
- 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced about ⅛-inch thick
- 1 single crust Best Ever Pie Crust, chilled overnight
Sugar and Spices:
- ½ cup (100 grams) packed light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup (32 grams) all-purpose flour
- 1 teaspoon cornstarch
Additional Ingredients:
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup (59 milliliters) heavy cream
- 4 tablespoons (57 grams) unsalted butter
- ¾ cup (96 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 4 tablespoons (50 grams) light brown sugar
- 5 tablespoons (71 grams) unsalted butter, cold, cut into small pieces
- 1 cup (240 grams) homemade toffee bits, or Heath brand
Instructions
- Prepare the pie shell by gently warming a chilled pastry dough for easy manipulation. Roll the dough into a delicate circular shape that slightly exceeds the pie pan’s dimensions. Carefully drape the pastry into a deep dish pan, creating elegant crimped edges. Refrigerate the shell to maintain its structural integrity for 30 minutes.
- Position the oven rack in the lower section and heat to 425°F. Shield the pastry with parchment paper, then fill with ceramic baking weights to prevent rising. Bake on a lined baking sheet for approximately 20 minutes. Remove the weights and continue baking until the crust develops a golden, crisp appearance.
- Combine apple mixture ingredients in a spacious mixing bowl, ensuring even distribution of spices and seasonings. In a separate skillet, gently melt butter and introduce the apple mixture. Sauté until the apples become slightly tender and release their aromatic juices, roughly 8 minutes.
- Transfer the fragrant apple filling into the pre-baked pastry shell, creating an even layer. Craft the topping by blending flour and sugars, then incorporate cold butter until the mixture resembles coarse crumbs. Sprinkle toffee pieces throughout the crumbly topping.
- Distribute the toffee-studded crumble evenly across the apple filling. Reduce oven temperature to 375°F and protect the pie’s edges with a specialized shield. Bake until the topping turns a rich golden brown and the filling sets, approximately 35-40 minutes.
- Allow the pie to cool and settle, permitting the caramel and toffee elements to solidify. Slice and serve at room temperature for optimal flavor and texture.
Notes
- Chilling the pie crust helps prevent shrinkage and maintains its flaky texture during blind baking.
- Use cold butter and handle the dough minimally to ensure a tender, crisp crust that won’t become tough.
- Pie weights or dried beans prevent the crust from puffing up and ensure an even, crisp bottom during pre-baking.
- Cook apple filling briefly to soften fruits and release natural juices, creating a more concentrated flavor profile.
- Toffee bits add a delightful crunch and caramel undertone, transforming this from a classic apple pie to an indulgent dessert.
- Cover pie with a shield to prevent over-browning and ensure even baking of the delicate toffee topping.
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 45 mg