A silky toffee filling and creamy vanilla custard topping make this classic apple pie the perfect decadent dish for our lavish Sleepy Hollow feast.
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What is more American than apple pie? It only makes sense to kick off our American gothic literary feast with a fun twist on a familiar favourite. Sweet toffee sauce is baked right into this spiced apple pie. While ice cream may be the traditional topping for apple pie, you certainly won’t be missing it with this luscious vanilla custard. Pour a heaping portion of custard over the buttery, flaky crust and sweet, toffee apples. I’m sure this is exactly what Ichabod Crane was imagining while passing by lush apple orchards!
Ingredient Notes
Apples: The star ingredient! When it comes to apples, there are a number of good options for pie. My favourite is the good old Granny Smith. They are easy to find any time of year, they hold their shape well after baking, and their tart flavour is a good balance to the sweetness of the pie. Other popular choices are Honeycrisp, Braeburn, and Jonagold apples.
Butter: For this pie I use a standard butter pie crust dough. I sometimes use a lard-based pie dough which produces a very flaky crust. You can find my recipe for lard pie dough here.
Sugar: I use granulated sugar for the apple filling and brown sugar for the toffee sauce.
Spices: It just isn’t apple pie without a healthy dose of cinnamon. Allspice adds an extra dimension of spicy flavour to this pie.
How to Make Toffee Apple Pie
This pie recipe uses a cooked filling so extra time is needed to allow the filling to cool down before assembling the pie. Putting a hot filling directly into the raw pie crust will cause the butter to melt and the crust to lose that gorgeous flaky quality.
Prep the apple filling
I like to start by cooking the apple filling. This will ensure there is enough time for it to cool down sufficiently. Peel and slice the apples. Heat the 2 tbsp of butter in a wide pot over medium high heat. Add the apples along with the sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine.
Cook the apples, stirring occasionally, just until they are softened and begin to release their juices. They should be softened but still hold their shape. Do not overcook them so they begin to break down.
Transfer the apples and their juice to a wide dish such as a 9” x 13” baking dish. Spread the apples out into as thin a layer as you can to let them cool down quickly and stop the cooking process. Transfer to the fridge after cooling slightly.
Make the dough
I find using a food processor to be the easiest and best method for making pie dough. Add the flour and salt to a food processor and pulse to combine. Add the cold, diced butter to the processor. Pulse several times until the butter resembles small peas.
Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough, it should stick together if you squeeze it. If necessary, add a little more cold water to bring the dough together.
Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Cut the dough into two pieces making one piece slightly larger than the second. Shape each piece into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Make the toffee sauce
Make the toffee sauce as soon as you have finished with the pie crust since it needs to cool down as well. Melt the butter over medium heat in a small saucepan. Add the brown sugar and whisk together. Add the heavy cream and whisk until the sauce is emulsified.
Bring the toffee sauce up to a boil and cook for 2 to 3 minutes. Remove from the heat and transfer the sauce to a bowl. Let cool before using.
Assemble and bake the toffee apple pie
Preheat the oven to 350 deg F. Lightly grease a pie plate and set aside.
To assemble the toffee apple pie, take out the larger disc of dough. On a lightly floured surface roll the dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Prepare an egg wash by whisking together the egg and water. Set aside. Add the cornstarch to the cooled apple mixture and mix well. Spoon about half of the apples into the pie dough. Drizzle half of the toffee sauce over the apples. Repeat with the remaining apple mixture and toffee sauce.
Roll out the remaining disc of dough into a circle slightly larger than the pie plate. At this point you could skip the lattice crust and simply use the top piece whole cutting a couple of slits on top to allow steam to escape. Brush the edge of the pie with egg wash so that the top will adhere.
To make a lattice crust, cut the dough into 10 strips about ¾” wide. Evenly space 5 strips of dough over the filling. Use the wider strips near the middle of the pie and the shorter strips near the edge of the pie. Peel back halfway three offset strips of dough and then place a strip crosswise. Fold the three strips back straight. Repeat by folding the remaining two offset strips back and laying down another strip. Repeat this weaving of the strips until the 10 strips are used up, five going each way.
Trim the excess pie dough around the pie. Crimp the edges to create an attractive crust and help the crust stay together. Brush the top of the lattice and the crimped edges with the egg wash.
Place the toffee apple pie in the preheated oven. I like to place an aluminum foil lined baking sheet on the shelf below the pie to catch any spills. Bake for 50 to 60 minutes or until the filling is bubbling and the pastry is well browned and cooked through. Let the pie cool and set a bit before slicing.
Make the vanilla custard sauce
Prepare the custard sauce while the pie is baking so there’s time to let it cool. Set out a bowl with a fine mesh strainer and leave to the side. In another small bowl combine the egg yolks, sugar, cornstarch, and salt. Whisk together well until the mixture begins to lighten in colour and texture.
Add the milk to a small saucepan and place over medium heat. Keep an eye on the milk so that it doesn’t boil over. Just before the milk begins to boil remove it from the heat. Gradually temper the hot milk into the egg yolk mixture. Add a small splash of the hot milk and whisk it in completely before repeating. Do this until most of the milk has been added.
Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly. Bring the custard just up to a boil and then turn the heat off. Add the butter and vanilla and whisk together. Pour the custard through the strainer into the bowl. Cover with a layer of plastic wrap directly on the surface of the custard. Let cool completely. Store in the fridge.
To serve, pour the custard sauce over slices of the Toffee Apple Pie and enjoy!
The Legend of Sleepy Hollow: The Feast
Check out The Legend of Sleepy Hollow: The Feast master post for more Sleepy Hollow inspired recipes in this series!
- Cider Brined Roast Chicken
- Katrina Van Tassel’s Spiced Apricot Cocktail
- Pumpkin Cheese Pie with Gingersnap Crust
Toffee Apple Pie
Ingredients
Apple Filling
- 8 Granny Smith apples about 9 cups sliced
- 2 tbsp butter
- ½ cup sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp salt
- juice of ½ lemon
Butter Pie Crust
- 2 ½ cups flour
- 1 tsp salt
- 1 cup cold butter diced
- ½ cup ice water
Toffee Sauce
- ¼ cup butter
- ½ cup brown sugar
- ¼ cup heavy cream
Assemble the Toffee Apple Pie
- 4 tbsp cornstarch
- 1 egg
- 1 tbsp water
Vanilla Custard Sauce
- 2 cups milk
- 3 egg yolks
- ⅓ cup sugar
- 1 tbsp cornstarch
- pinch salt
- 2 tsp vanilla extract
- 1 tbsp butter
Instructions
Apple Filling
- Peel and slice the apples. Heat the butter in a wide pot over medium high heat. Add the apples along with the sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine.
- Cook the apples, stirring occasionally, just until they are softened and begin to release their juices. They should be softened but still hold their shape. Do not overcook them so they begin to break down.
- Transfer the apples and their juices to a wide dish such as a 9” x 13” baking dish. Spread the apples out into as thin a layer as you can to let them cool down quickly and stop the cooking process. Transfer to the fridge after cooling slightly.
Butter Pie Crust
- Make the dough in a food processor. Add the flour and salt to a food processor and pulse to combine. Add the cold, diced butter to the processor. Pulse several times until the butter resembles small peas.
- Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough, it should stick together if you squeeze it.
- Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Cut the dough into two pieces making one piece slightly larger than the second. Shape each piece into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Toffee Sauce
- Melt the butter over medium heat in a small saucepan. Add the brown sugar and whisk together. Add the heavy cream and whisk until the sauce is emulsified.
- Bring the toffee sauce up to a boil and cook for 1 to 2 minutes. Remove from the heat and transfer the sauce to a bowl. Let cool before using.
Assemble the Toffee Apple Pie
- Preheat the oven to 350°F. Lightly grease a pie plate and set aside.
- To assemble the pie, take out the larger disc of dough. On a lightly floured surface roll the dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
- Prepare an egg wash by whisking the egg with the water. Set aside. Add the cornstarch to the cooled apple mixture and mix well. Spoon about half of the apple mixture into the pie dough. Drizzle half of the toffee sauce over the apples. Repeat with the remaining apple mixture and toffee sauce.
- Roll out the remaining disc of dough into a circle slightly larger than the pie plate. Brush the edge of the pie crust in the pie plate to help the top adhere. At this point you could skip the lattice crust and simply use the top piece whole cutting a couple of slits on top to allow steam to escape.
- To make a lattice crust, cut the dough into 10 strips about ¾” wide. Evenly space 5 strips of dough over the filling. Use the wider strips near the middle of the pie and the shorter strips near the edge of the pie. Peel back halfway three offset strips of dough and then place a strip crosswise. Fold the three strips back straight. Repeat by folding the offset two strips back and laying down another strip. Repeat this weaving of the strips until the 10 strips are used up.
- Trim the excess pie dough around the pie. Crimp the edges to create an attractive crust and help the crust stay together. Brush the top of the lattice and the crimped edges with the egg wash.
- Place the pie in the preheated oven. If desired, place an aluminum foil lined baking sheet on the shelf below the pie to catch any spills. Bake for 50 to 60 minutes or until the filling is bubbling and the pastry is well browned and cooked through. Let the pie cool and set for a bit before slicing.
Vanilla Custard Sauce
- Set out a bowl with a fine mesh strainer and leave to the side. In another small bowl combine the egg yolks, sugar, cornstarch, and salt. Whisk together well until the mixture begins to lighten in colour and texture.
- Add the milk to a small saucepan and place over medium heat. Keep an eye on the milk so that it doesn’t overflow. Just before the milk begins to boil remove it from the heat. Gradually temper the hot milk into the egg yolk mixture. Add a small splash of the hot milk and whisk it in completely before repeating. Do this until most of the milk has been added.
- Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly. Bring the custard just up to a boil and then turn the heat off. Add the butter and vanilla and whisk together. Pour the custard through the strainer into the bowl. Cover with a layer of plastic wrap directly on the surface of the custard. Let cool completely. Store in the fridge.
- To serve, pour the custard sauce over slices of the Toffee Apple Pie and enjoy!
Could you make all the ingredients ahead of time and assemble the pie the next day?
Hi Jenny, I think you should be able to do that. The toffee sauce and pie crust will definitely hold overnight in the fridge. You could also cook the apple filling and store in the fridge overnight. Add the cornstarch to the apples just before assembling. Let me know how it goes!
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My toffee sauce turned into caramel when it cooled. I tried heating it in microwave to soften it and the butter separated out. Any idea where I went wrong? I’m trying again and will not boil it as long this time to see if that was the problem.
Hi Lou, thanks for reaching out! The toffee sauce will thicken as it cools but it shouldn’t be really hard. Cooking it longer will result in a harder caramel, so just keep it to a minute or two. You can certainly heat it back up to soften it again. There is an easy fix if the butter separates, simply stir in a little heavy cream until the sauce emulsifies again. Hope that helps!
Hello! Excited to try this out for Thanksgiving! Can you share how much nutmeg to use in the apple filling? Thank you!
Hi Lauren, good catch, I missed that! I have edited the recipe to add the nutmeg measurement 🙂 Thanks!