Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Toffee Apple Pie with Vanilla Custard

Toffee Apple Pie with Vanilla Custard

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

Fall just got fancy! This Toffee Apple Pie with Vanilla Custard combines sticky caramel goodness with classic apple pie flavor for the ultimate autumn dessert upgrade.

Ingredients

Scale
  • 2½ cups (310g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) cold unsalted butter, cubed
  • ¼ to ⅓ cup (60-80ml) ice water
  • 6 cups (about 2½ lbs/1.1kg) Granny Smith apples, peeled, cored and sliced
  • ⅔ cup (133g) light brown sugar, packed
  • ¼ cup (32g) all-purpose flour
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp lemon juice
  • ½ cup (113g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (120ml) heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups (480ml) whole milk
  • 1 vanilla bean, split lengthwise (or 2 tsp vanilla extract)
  • 4 large egg yolks
  • ⅓ cup (67g) granulated sugar
  • 3 tbsp cornstarch
  • Pinch of salt
  • 1 egg beaten with 1 tbsp water (for egg wash)
  • 1 tbsp coarse sugar (optional, for topping)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold butter and work it in until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Divide into two discs, wrap, and refrigerate for at least 1 hour.
  2. Make toffee sauce by melting butter in a saucepan. Add brown sugar and cook until dissolved. Add cream carefully, then stir in vanilla and salt. Simmer 2-3 minutes until slightly thickened. Cool to room temperature.
  3. Combine sliced apples with brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Drizzle with ¾ of the cooled toffee sauce and gently fold together.
  4. Preheat oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie dish. Add apple filling.
  5. Create a lattice or full top crust with the second disc of dough. Seal edges and crimp. Brush with egg wash and sprinkle with coarse sugar if desired.
  6. Place pie on a baking sheet and bake for 20 minutes. Reduce temperature to 350°F (175°C) and bake 40-45 minutes more until golden and bubbling. Cover edges with foil if browning too quickly.
  7. While pie cools, make custard by heating milk with vanilla bean until steaming. In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt. Gradually add hot milk to egg mixture while whisking.
  8. Return custard mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Strain and cool slightly.
  9. Allow pie to cool for at least 3 hours before serving with warm vanilla custard and reserved toffee sauce.

Find it online: https://cookingcircuit.com/toffee-apple-pie-with-vanilla-custard/