Apple Filling:

8 Granny Smith apples (about 9 cups sliced)

2 tbsp butter

1/2 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp salt

Juice of 1/2 lemon

Butter Pie Crust:

2 1/2 cups flour

1 tsp salt

1 cup cold butter, diced

1/2 cup ice water

Toffee Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup heavy cream

To Assemble:

4 tbsp cornstarch

1 egg

1 tbsp water

Vanilla Custard Sauce:

2 cups milk

3 egg yolks

1/3 cup sugar

1 tbsp cornstarch

Pinch of salt

2 tsp vanilla extract

1 tbsp butter

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Preheat oven to 375°F (190°C).
Prepare the crust: In a large bowl, whisk together flour and salt. Cut in cold butter until coarse crumbs form. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
Make the apple filling: Peel, core, and slice apples. In a skillet over medium heat, melt butter, then add apples, sugar, spices, salt, and lemon juice. Cook until apples are just tender but still hold shape.
Prepare the toffee sauce: In a small saucepan, melt butter, then stir in brown sugar and cream. Bring to a gentle boil and cook until smooth and slightly thickened.
Assemble the pie: Roll out the chilled dough to fit a 9-inch pie plate. Pour a little toffee sauce into the bottom, then spoon in apple filling. Sprinkle cornstarch over apples and drizzle remaining toffee sauce on top.
In a small bowl, beat the egg with 1 tbsp water and brush over crust edges. Add a top crust or lattice, brushing it with egg wash as well.
Bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Prepare the vanilla custard sauce: In a saucepan, combine milk, sugar, cornstarch, and salt. Whisk egg yolks in a separate bowl. When milk mixture begins to thicken, slowly temper yolks by whisking in half the hot mixture. Return to saucepan and stir until thickened. Remove from heat, stir in vanilla and butter.
Let the pie rest 15–20 minutes before slicing. Serve warm with vanilla custard poured over each slice.

Store leftover pie in the fridge for up to 3 days.

Reheat slices in a 350°F oven for 10–12 minutes to keep the crust crisp.

Warm the vanilla custard gently on the stove before serving.

Mix apple varieties for a more complex flavor.

Add toasted pecans or walnuts for crunch.

Use dark brown sugar for a deeper toffee flavor.