Description
Rich and indulgent caramel apple toffee pie combines classic autumn flavors with buttery crust and sweet toffee crunch. Warm spices and smooth caramel create a delightful dessert you’ll savor with each delectable bite.
Ingredients
Scale
- 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced about ⅛-inch thick
- 1 cup (240 grams) homemade toffee bits, or Heath brand
- ½ cup (100 grams) packed light brown sugar
- ½ cup (100 grams) granulated sugar
- ¾ cup (96 grams) all-purpose flour
- ¼ cup (32 grams) all-purpose flour
- 4 tbsps (57 grams) unsalted butter
- 5 tbsps (71 grams) unsalted butter, cold, cut into small pieces
- ¼ cup (59 ml) heavy cream
- 2 tbsps (25 grams) granulated sugar
- 4 tbsps (50 grams) light brown sugar
- 1 tsp cinnamon
- 1 single crust Best Ever Pie Crust, chilled overnight
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ½ tsp salt
- 1 tsp cornstarch
Instructions
- Crust Preparation: Gently warm chilled pastry dough and roll into a circular shape slightly larger than the pie pan. Delicately transfer to a deep dish pan, creating elegantly crimped edges. Refrigerate for 30 minutes to maintain structural integrity.
- Initial Baking: Position oven rack in the lower section and preheat to 425°F. Line pastry with parchment paper and fill with ceramic weights. Bake on a lined baking sheet for 20 minutes, then remove weights and continue baking until crust achieves a golden, crisp appearance.
- Apple Filling Development: Sauté apple mixture in a skillet with melted butter, cooking until apples become slightly tender and release aromatic juices, approximately 8 minutes. Ensure thorough integration of spices and seasonings throughout the mixture.
- Topping Creation: Craft a crumbly topping by blending flour, sugars, and cold butter until mixture resembles coarse crumbs. Incorporate toffee pieces throughout the crumble, creating a textured and flavorful layer.
- Assembly and Final Baking: Carefully transfer sautéed apple filling into pre-baked pastry shell, creating an even layer. Generously distribute toffee-studded crumble across the surface. Reduce oven temperature to 375°F and protect pie edges with a specialized shield. Bake until topping turns rich golden brown and filling sets, approximately 35-40 minutes.
- Cooling and Serving: Allow pie to cool completely, permitting caramel and toffee elements to solidify. Slice and serve at room temperature to maximize flavor and textural complexity.
Notes
- Dough Handling Tip: Warm chilled pastry dough slightly for easier rolling and preventing cracks, ensuring a smooth, pliable texture for perfect pie crust formation.
- Baking Weight Technique: Use ceramic or metal weights during initial pie crust baking to prevent rising and maintain a crisp, even bottom, removing them mid-bake for final golden coloration.
- Apple Sauté Strategy: Cook apples in butter briefly to release natural juices and soften slightly, creating a more concentrated flavor and preventing excess liquid in the pie filling.
- Topping Texture Trick: Cut cold butter into flour-sugar mixture using fingertips or pastry cutter until it resembles coarse crumbs, which guarantees a crumbly, melt-in-your-mouth topping with perfect consistency.
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 50 mg