There’s something enchanting about the crispness of autumn air, the gentle swirl of cinnamon, and the scent of apples turning golden in a buttery crust. Enter Toffee Apple Pie with Vanilla Custard, a dessert that weaves together the cozy flavors of spiced apples, rich toffee, and silky custard—perfect for chilly evenings and festive gatherings.
The Tale Behind the Pie
According to the lore in The Legend of Sleepy Hollow – Toffee Apple Pie, the combination of apples and toffee evokes autumnal magic—a bit like a sweet spell cast in every bite. The original recipe authors speak of the toffee’s amber glow and the way it binds to the apples, turning a simple fruit pie into an indulgence worthy of fairy tales.
Ingredients
(For a 9‑inch pie + custard for about 6 servings)
For the Pie
- 1 double pie crust (store-bought or homemade)
- 6 medium apples (such as Granny Smith, Honeycrisp, or a blend), peeled, cored, and sliced
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour (or corn starch)
- 2 tbsp unsalted butter, cut into small cubes
- ½ cup (120 ml) heavy cream
- ½ cup (120 ml) toffee sauce or caramel sauce
For the Vanilla Custard
- 2 cups (480 ml) whole milk
- ⅔ cup (130 g) granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
1. Prepare the Pie
- Preheat your oven to 375 °F (190 °C).
- Roll out one crust and line a 9‑inch pie pan.
- In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, and flour (or cornstarch).
- Gently stir in the heavy cream and toffee sauce, ensuring the apples are evenly coated.
- Pour the apple–toffee mixture into the pie shell. Dot the top with the cubes of butter.
- Roll out the second crust and place it over the top (you can do a full crust or a lattice). Seal and flute the edges, and cut a few vents if doing a full crust.
- Bake for about 45–55 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, shield them with foil.
- Let the pie rest for at least 1 hour (ideally 2) to let the filling set.
2. Make the Vanilla Custard
- In a saucepan, warm the milk over medium heat until it’s just simmering (not boiling).
- While the milk is heating, whisk together sugar, egg yolks, cornstarch, and a pinch of salt in a bowl until smooth.
- Slowly temper the egg mixture by adding about ⅓ of the warm milk into it, whisking constantly.
- Pour that back into the saucepan with the remaining milk.
- Cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Optionally, strain through a fine-mesh sieve if you see lumps.
- Cover with plastic wrap (pressing it against the surface) and let it cool (it will thicken further).
3. Serve
- You can slice the toffee apple pie and pour warm vanilla custard over each serving.
- Alternatively, serve each slice in a puddle of custard in a shallow bowl.
- For extra flair, add a dollop of whipped cream or a sprinkle of chopped nuts (e.g. pecans or walnuts).
Preparation Time
20 minutes
Cooking Time
55 minutes (pie) + ~10 minutes (custard)
(Plus rest/cooling time)
Total Time
~85 minutes (excluding the pie resting time)
Serving Size
6 servings
Yield
1 9‑inch pie + custard accompaniment
Cuisine
American / Fusion (Classic Pie with custard twist)
Course
Dessert
Tips & Notes
- Apple variety: Use a mix of tart and sweet apples for depth of flavor.
- Toffee sauce: If you can’t get ready-made toffee sauce, you can melt soft caramel candies with cream until smooth.
- Crust tip: Chill your crust before baking to reduce shrinkage.
- Custard texture: Don’t rush heat; use low to medium and whisk constantly to avoid curdling.
- Make ahead: You can make the custard a day ahead and store in the fridge (covered).
- Serving suggestion: Serve with ice cream, whipped cream, or even a drizzle of extra toffee.