Toffee Apple Pie with Vanilla Custard

I couldn’t resist combining luscious caramel-sweet toffee sauce with tart apples and a silky vanilla custard to create one indulgent dessert. Every slice gives me that comforting crunch of buttery crust, the warmth of spiced apples, the richness of toffee, and the smooth finish of custard.

Why You’ll Love This Recipe

I love how this recipe brings together multiple textures and flavors into one unified dessert: the flaky butter pie crust gives a crisp base, the Granny Smith apples bring tartness that balances the sweetness, the toffee sauce adds deep caramel notes, and the vanilla custard ties it all together in a creamy, luxurious finish. It’s elegant enough for a holiday or special-occasion dessert, yet approachable enough to make for a cozy weekend treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
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

Directions

1. I preheat the oven to about 375°F (190°C).
2. I prepare the pie crust: in a large bowl I whisk together the flour and salt. Then I cut in the cold diced butter until the mixture resembles coarse crumbs. I gradually add the ice water, stirring until the dough begins to come together. I form into a disc, wrap and chill for about 30 minutes.
3. Meanwhile I prepare the apple filling: I peel, core and slice the Granny Smith apples to produce about 9 cups of slices. I melt 2 tbsp butter in a large skillet over medium heat, then I add the sliced apples, sugar, cinnamon, nutmeg, allspice, salt and lemon juice. I cook until the apples are just tender but still hold their shape.
4. I prepare the toffee sauce: in a small saucepan I melt ¼ cup butter, then stir in the ½ cup brown sugar and the ¼ cup heavy cream. I bring to a gentle boil and stir until the sugar is dissolved and the sauce is smooth and slightly thickened.
5. I roll out the chilled dough to fit a 9-inch pie plate, then I gently transfer it and press into the bottom and up the sides. I pour a small amount of the toffee sauce into the crust bottom, then I spoon in the apple filling over that layer. I sprinkle the cornstarch (4 tbsp) evenly over the apples, and drizzle the remainder of the toffee sauce on top of the apples.
6. In a small bowl I beat together the egg and 1 tbsp water, then brush the edges of the crust with the egg wash. I add a top crust or a lattice if I like, then brush that with the egg wash as well. I bake the pie in the preheated oven until the crust is golden and the filling is bubbling—about 45-50 minutes.
7. While the pie bakes (or immediately after removing it), I prepare the vanilla custard sauce: I combine the 2 cups milk, ⅓ cup sugar, 1 tbsp cornstarch and a pinch of salt in a saucepan over medium heat. In a separate bowl I whisk the 3 egg yolks. When the milk mixture begins to thicken and just comes to a simmer, I slowly pour about half of it into the egg yolks while whisking (tempering). Then I return that mixture to the saucepan and stir until the custard thickens further (do not boil hard). I remove from heat, stir in the 2 tsp vanilla extract and 1 tbsp butter.
8. Once the pie is done, I allow it to rest for about 15–20 minutes so it sets slightly. I then slice and serve, pouring the warm vanilla custard sauce over each slice or offering it alongside for self-serving.

Servings and Timing

This recipe yields about 8 slices (serves 8).
Total time: approx 1 hour 20 minutes (including dough chill)
Active prep time: about 35-40 minutes + 30 minutes chill + 45-50 minutes baking.

Variations

• I can swap the Granny Smith apples for a mix of tart and sweet apples (e.g., Honeycrisp + Granny Smith) to adjust sweetness and texture.
• For a deeper toffee flavour, I might use dark brown sugar instead of light brown in the toffee sauce, or add a pinch of sea salt on top of each slice.
• If I prefer, I can use a store-bought pie crust to save time and still get great results.
• For a fun twist, I might layer a bit of chopped toasted pecans or walnuts among the apples before adding the toffee sauce for crunch.
• If I want a more custard-filled pie, I could pour part of the vanilla custard into the pie plate before adding the apples and toffee sauce, then pour the rest over when serving.

Storage/Reheating

I store leftover pie in the refrigerator (because of the custard sauce and dairy) for up to 3 days. To reheat, I place a slice in a 350°F (175°C) oven for about 10-12 minutes until warmed through and the crust is crisp again. The vanilla custard can be gently warmed on the stovetop over low heat, stirring occasionally, before pouring over the pie slice.

FAQs

How can I tell when the pie is done?

I look for the crust edges to be golden brown and the filling bubbling up through the vents or lattice. A gentle jiggle in the center and a knife inserted between apples should show tender apples.

Can I make the pie crust ahead of time?

Yes— I can prepare the dough ahead, wrap it and refrigerate for up to 24 hours or freeze for longer. Then roll out just before assembling.

Do I need to use cornstarch for the filling?

Yes, I use the 4 tbsp cornstarch to help thicken the apple juices and toffee sauce mixture, so the pie slices hold their shape when cut.

Can I skip the vanilla custard sauce?

Yes. The pie is still delicious without it, but the custard adds a creamy contrast that elevates it.

What if I don’t have heavy cream for the toffee sauce?

You could use whole milk as a substitute, but the sauce may be a bit thinner and less rich. Heavy cream gives the smooth, decadent texture I prefer.

Will the crust become soggy under the apple filling?

To help avoid a soggy bottom, I pre-drizzle some toffee sauce and ensure the crust and filling go into a hot oven. Letting it rest briefly before serving also helps.

Can I make this as a free-form tart instead of a pie?

Absolutely. I could roll out the dough, layer apples and toffee sauce in the center leaving a border, fold the edges over, and bake. The custard sauce still works beautifully served alongside.

What kind of apples work best besides Granny Smith?

I like Granny Smith for their tartness and hold-up when baking. But Honeycrisp, Braeburn or Jonagold can also work — just ensure they are firm and not overly soft so they don’t turn mushy.

Can I freeze the pie?

Yes — I freeze the baked pie (without custard sauce) for up to a month. When ready to serve, I thaw overnight in the fridge and warm slightly in the oven. I prepare the custard fresh at serving time for best texture.

Why is the vanilla custard served separately and not baked inside the pie?

The custard is prepared fresh to maintain its silky, pourable consistency and flavor. Baking it inside may change texture and make it firmer than my preference.

Conclusion

I find this Toffee Apple Pie with Vanilla Custard to be a standout dessert that brings warmth and elegance to any table. The combination of butter-rich crust, tart apples, luscious toffee and smooth custard is simply irresistible. Whether I’m serving it for a holiday gathering or a cozy dinner at home, it never disappoints. I encourage you to make it—you’ll likely end up going back for seconds.

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