Rich Toffee Applepie (Printable Recipe Version)
Spiced apples meet buttery pastry, gooey toffee, and creamy vanilla custard in this irresistible dessert. It's sweet, flaky, and easy to love.
# Ingredients You’ll Need:
01 -
9 cups (about 8) sliced green apples.
02 -
2 spoonfuls of butter.
03 -
Half a cup of white sugar.
04 -
1 teaspoon of ground cinnamon.
05 -
1/4 teaspoon of powdered nutmeg.
06 -
1/4 teaspoon ground allspice.
07 -
Pinch of salt (1/4 teaspoon).
08 -
Juice squeezed from half a lemon.
09 -
Two and a half cups of all-purpose flour.
10 -
1 small teaspoon of salt.
11 -
1 cup of diced butter that's chilled.
12 -
Half a cup of cold water with ice.
13 -
1/4 cup of melted butter.
14 -
1/2 cup of packed brown sugar.
15 -
A quarter cup of heavy whipping cream.
16 -
4 tablespoons of cornstarch for thickening.
17 -
1 egg, beaten.
18 -
1 tablespoon of water, blended with the egg.
19 -
2 cups of whole milk.
20 -
3 big egg yolks.
21 -
1/3 cup of granulated sugar.
22 -
1 tablespoon of cornstarch.
23 -
A tiny pinch of salt for seasoning.
24 -
2 teaspoons of vanilla flavoring.
25 -
1 tablespoon of softened butter.
# Steps to Make It:
01 -
Slice and peel apples. Toss them in a pan with lemon juice, sugar, butter, and spices. Cook and cool on a large tray.
02 -
Blend salt, butter chunks, and flour together in a processor. Pour in icy water bit by bit. Split dough, wrap, leave in fridge for an hour.
03 -
Combine butter and brown sugar over heat. Stir in cream, boil for a short minute. Let it sit and cool afterward.
04 -
Roll out one dough half for the base. Set it in a pie pan. Combine apples and cornstarch. Add a layer of apples and drizzle with toffee. With leftover dough, make a crisscross top. Brush egg wash on top.
05 -
Warm milk in a pot. Whisk egg yolks with sugar and cornstarch. Slowly add warm milk to yolks. Heat until thick. Stir in butter and vanilla.
06 -
Bake on 350°F for close to an hour. Let pie cool before eating. Pour custard sauce when serving.
# Extra Information:
01 -
Keep everything cold, from butter to bowls, for flaky crust success.
02 -
Don't let your apples turn mushy. Stop cooking while they keep shape.
03 -
Straining the custard will keep lumps away.