Toffee Apple Pie (Print Version)
# Ingredients:
01 -
8 Granny Smith apples (about 9 cups sliced).
02 -
2 tablespoons butter.
03 -
1/2 cup sugar.
04 -
1 teaspoon cinnamon.
05 -
1/4 teaspoon nutmeg.
06 -
1/4 teaspoon allspice.
07 -
1/4 teaspoon salt.
08 -
Juice of 1/2 lemon.
09 -
2 1/2 cups flour.
10 -
1 teaspoon salt.
11 -
1 cup cold butter, diced.
12 -
1/2 cup ice water.
13 -
1/4 cup butter.
14 -
1/2 cup brown sugar.
15 -
1/4 cup heavy cream.
16 -
4 tablespoons cornstarch.
17 -
1 egg.
18 -
1 tablespoon water.
19 -
2 cups milk.
20 -
3 egg yolks.
21 -
1/3 cup sugar.
22 -
1 tablespoon cornstarch.
23 -
Pinch of salt.
24 -
2 teaspoons vanilla extract.
25 -
1 tablespoon butter.
# Instructions:
01 -
Peel and slice apples. Cook with butter, sugar, spices, and lemon juice. Cool in a shallow dish.
02 -
Process flour, salt, butter in food processor. Add ice water until dough forms. Divide, wrap, chill 1 hour.
03 -
Melt butter with brown sugar. Add cream, boil 1-2 minutes. Cool before using.
04 -
Roll bottom crust, place in pie plate. Mix cornstarch with apples. Layer apples and toffee sauce. Create lattice top with remaining dough. Brush with egg wash.
05 -
Heat milk. Whisk egg yolks, sugar, cornstarch. Temper eggs with hot milk. Cook until thickened. Add vanilla and butter.
06 -
Bake at 350°F for 50-60 minutes. Cool before serving. Serve with custard sauce.
# Notes:
01 -
Chill ingredients and tools for best crust results.
02 -
Don't overcook apples - they should hold shape.
03 -
Strain custard for smoothness.