Caramel Apple Toffee Pie

Description

The Caramel Apple Toffee Pie is an irresistible dessert that perfectly marries the tartness of Granny Smith apples with the rich sweetness of caramel and toffee. This pie features a scrumptiously flaky crust, a lusciously thick apple filling, and a crunchy toffee topping, making it a standout treat for any gathering or a cozy night in. Ideal for fall when apples are at their peak, this pie offers a delectable twist on traditional fruit pies.

Ingredients

For the crust:

• 1 single crust Best Ever Pie Crust, chilled overnight

For the filling:

• 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced about ⅛-inch thick
• 1/2 cup (100 grams) packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (32 grams) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup (59 ml) heavy cream
• 4 tablespoons (57 grams) unsalted butter

For the toffee topping:

• 3/4 cup (96 grams) all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 4 tablespoons (50 grams) light brown sugar
• 5 tablespoons (71 grams) unsalted butter, cold, cut into small pieces
• 1 cup (240 grams) homemade toffee bits, or Heath brand

Step-by-Step Directions

1. Blind Bake the Crust

Start by removing the chilled pie crust from the fridge. Let it soften slightly at room temperature for about 5 minutes. On a lighty floured surface, roll the crust into a 13-inch circle. Transfer it to a 9-inch deep dish pie pan and crimp the edges. Chill in the freezer for 30 minutes.

2. Pre-bake the Crust

Preheat your oven to 425°F with a rack in the lower third. Line the crust with parchment and fill with pie weights. Bake for 18-20 minutes on a parchment-lined baking sheet, then remove the weights and bake for an additional 7-10 minutes until golden.

3. Prepare the Filling

In a large bowl, mix all ingredients for the filling except the butter. In a skillet, melt the butter, add the filling mixture, and cook until the apples soften slightly, about 8 minutes. Transfer the filling into the pre-baked crust.

4. Add Toffee Topping and Bake

Mix flour and sugars for the topping and cut in the cold butter until crumbly. Stir in toffee bits. Spread this mixture over the filling. Bake at 375°F, covered with a pie shield, for 35-40 minutes until golden and set.

Servings & Preparation Time

This recipe serves 8-10 people. Preparation time is approximately 45 minutes, with a cooking time of around 80 minutes.

Tips for Storage & Reheating

• Store leftovers wrapped in foil at room temperature for up to 2 days.
• Reheat in a preheated 350°F oven for 5 to 10 minutes to bring back the crispness of the crust.

Conclusion

The Caramel Apple Toffee Pie is a delightful confection that’s sure to impress with its complex flavors and textures. From the flaky crust to the spiced apple filling topped with crunchy sweet toffee, each bite of this pie is an experience in itself. Perfect for any holiday table or special occasion, this pie combines classic autumn flavors in a unique and enticing way.

Caramel Apple Toffee Pie

---

• Author: Dulcia
• Total Time: 2 hours 5 minutes
• Yield: 8-10 servings 1x

Print Recipe

Pin Recipe

Description

The Caramel Apple Toffee Pie is an irresistible dessert that perfectly marries the tartness of Granny Smith apples with the rich sweetness of caramel and toffee. This pie features a scrumptiously flaky crust, a lusciously thick apple filling, and a crunchy toffee topping, making it a standout treat for any gathering or a cozy night in. Ideal for fall when apples are at their peak, this pie offers a delectable twist on traditional fruit pies.

---

Ingredients

Scale 1x2x3x

• 1 single crust Best Ever Pie Crust, chilled overnight
• 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced about ⅛-inch thick
• 1/2 cup (100 grams) packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (32 grams) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup (59 ml) heavy cream
• 4 tablespoons (57 grams) unsalted butter
• 3/4 cup (96 grams) all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 4 tablespoons (50 grams) light brown sugar
• 5 tablespoons (71 grams) unsalted butter, cold, cut into small pieces
• 1 cup (240 grams) homemade toffee bits, or Heath brand

---

Instructions

1. Blind Bake the Crust: Start by removing the chilled pie crust from the fridge. Let it soften slightly at room temperature for about 5 minutes. On a lightly floured surface, roll the crust into a 13-inch circle. Transfer it to a 9-inch deep dish pie pan and crimp the edges. Chill in the freezer for 30 minutes.
2. Pre-bake the Crust: Preheat your oven to 425°F with a rack in the lower third. Line the crust with parchment and fill with pie weights. Bake for 18-20 minutes on a parchment-lined baking sheet, then remove the weights and bake for an additional 7-10 minutes until golden.
3. Prepare the Filling: In a large bowl, mix all ingredients for the filling except the butter. In a skillet, melt the butter, add the filling mixture, and cook until the apples soften slightly, about 8 minutes. Transfer the filling into the pre-baked crust.
4. Add Toffee Topping and Bake: Mix flour and sugars for the topping and cut in the cold butter until crumbly. Stir in toffee bits. Spread this mixture over the filling. Bake at 375°F, covered with a pie shield, for 35-40 minutes until golden and set.

• Prep Time: 45 minutes
• Cook Time: 80 minutes