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Toffee Crumble Apple Pie

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 double crust pie dough (see note)
Filling:
  • 6-7 6-7 cups sliced or diced sweet crisp apples about 1/4- to 1/2-inch thick (see note) - about 5-6 medium apples, I use honeycrisp
  • 1 1 tablespoon lemon juice
  • ½ ½ cup packed light brown sugar
  • ½ ½ cup granulated sugar
  • ¼ ¼ cup all-purpose flour
  • 1 1 teaspoon cinnamon
  • ¼ ¼ teaspoon nutmeg
  • ¼ ¼ teaspoon salt
  • 1 1 teaspoon vanilla
  • 4 4 tablespoons heavy cream
  • 4 4 tablespoons butter
Crumble:
  • ½ ½ cup all-purpose flour
  • 3 3 tablespoons granulated sugar
  • 1 1 tablespoon butter
  • 3 3 ounces about 1/2 cup milk chocolate covered toffee bits (such as Heath brand) or chocolate covered toffee bars, finely chopped
  • 1 1 large egg white
  • Granulated or coarse turbinado sugar for sprinkling

Instructions

    Cup of Yum
  1. Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.
  2. For the filling, in a large bowl, toss the apples with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir to combine. Add vanilla and cream and mix.
  3. In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.
  4. Scoop the apple mixture into the pie shell and spread evenly.
  5. In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.
  6. Roll out the top pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges and cut a few long slits in the top to vent the pie.
  7. Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with sugar.
  8. Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.

Notes

  • Pie Crust: here is the recipe I use. 
  • Apples: Look for apples that are firm and slightly sweet. I usually use honeycrisp apples.

Nutrition Information

Serving 1 Serving Calories 461kcal (23%) Carbohydrates 70g (23%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 40mg (13%) Sodium 253mg (11%) Fiber 3g (12%) Sugar 47g (94%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 461kcal 23%
Carbohydrates 70g 23%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 253mg 11%
Fiber 3g 12%
Sugar 47g 94%

* Percent Daily Values are based on a 2,000 calorie diet.