Jamie Oliver Toffee Apple Pie Recipe

The Jamie Oliver Toffee Apple Pie Recipe is one of those desserts that feels like a warm hug from the inside out. You’ve got tender, spiced apples nestled in a golden, flaky crust, drizzled with a rich toffee sauce, and served with silky vanilla custard. I made this on a chilly weekend afternoon, thinking it’d be a cozy treat—and wow, it completely stole the show. (inspired by Jamie Oliver)

Ingredients Needed

For the Apple Filling:

• 8 Granny Smith apples (about 9 cups sliced / 1.8 kg / 2 lb)
• 2 tbsp (30g / 2 oz) butter
• ½ cup (100g / 3.5 oz) sugar
• 1 tsp (2g / 0.07 oz) cinnamon
• ¼ tsp (0.5g / 0.02 oz) nutmeg
• ¼ tsp (0.5g / 0.02 oz) allspice
• ¼ tsp (1.5g / 0.02 oz) salt
• Juice of ½ lemon (15ml / 0.5 fl oz)

For the Butter Pie Crust:

• 2 ½ cups (315g / 11 oz) flour
• 1 tsp (6g / 0.2 oz) salt
• 1 cup (225g / 8 oz) cold butter, diced
• ½ cup (120ml / 4 fl oz) ice water

For the Toffee Sauce:

• ¼ cup (60g / 2 oz) butter
• ½ cup (100g / 3.5 oz) brown sugar
• ¼ cup (60ml / 2 fl oz) heavy cream

To Assemble:

• 4 tbsp (30g / 1 oz) cornstarch
• 1 egg
• 1 tbsp (15ml / 0.5 fl oz) water

For the Vanilla Custard Sauce:

• 2 cups (480ml / 16 fl oz) milk
• 3 egg yolks
• ⅓ cup (70g / 2.5 oz) sugar
• 1 tbsp (8g / 0.3 oz) cornstarch
• Pinch of salt
• 2 tsp (10ml / 0.35 fl oz) vanilla extract
• 1 tbsp (10ml / 0.35 fl oz) butter

How To Make Jamie Oliver Toffee Apple Pie

Prep the Apple Filling:

Start by peeling and slicing the apples. In a large pot over medium-high heat, melt the butter and toss in the apples along with the sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Cook just until they soften slightly and start to release their juices—don’t let them go mushy! Spread them out in a dish to cool, then pop them in the fridge.

Make the Butter Pie Crust:

Pulse flour and salt in a food processor, then add diced cold butter. Pulse until the mix looks like crumbs. Slowly drizzle in ice water while pulsing until the dough just comes together. Form into two discs (one slightly larger), wrap them, and chill for at least an hour.

Prepare the Toffee Sauce:

In a small saucepan, melt butter, then whisk in the brown sugar and cream. Let it bubble for a minute or two until it thickens slightly. Take off the heat and let it cool.

Assemble the Pie:

Preheat the oven to 350°F (175°C). Grease your pie plate. Roll out the larger dough disc and line the plate, letting excess hang. Mix the cornstarch into the cooled apple filling. Layer half the apples into the crust, drizzle with half the toffee sauce, then repeat. Roll out the second crust and lay it over, or do a lattice if you’re feeling fancy. Trim and crimp the edges, brush with egg wash.

Bake:

Place the pie on a lined baking sheet and bake for 50–60 minutes until golden and bubbling. Let it cool before slicing—it needs time to set.

Make the Vanilla Custard:

Whisk yolks, sugar, cornstarch, and salt in a bowl. Heat the milk until just about to boil, then slowly whisk it into the egg mix. Return everything to the pan and stir until it thickens. Off the heat, stir in vanilla and butter. Strain into a bowl and cover with plastic wrap touching the surface. Chill until ready to serve.

Serve:

Slice up the pie, pour over that lush custard, and dig in.

Why I Love This Recipe

I made this for a family dinner, and it was the first thing gone from the table. The balance of sweet toffee, tart apples, and buttery crust is just magic. The custard sauce? Absolute next level. It’s a showstopper but feels homemade in the best way.

Recipe Tips

• Use tart apples: Granny Smiths hold their shape and balance the sweetness beautifully.
• Chill the crust thoroughly: Cold dough = flakier pastry.
• Skip the lattice if you’re short on time: A solid top crust works just as well.
• Make the custard ahead: It keeps beautifully in the fridge.
• Drizzle extra toffee when serving: Because, why not?

How To Store This Jamie Oliver Toffee Apple Pie Recipe

In the Fridge

Once fully cooled, wrap the pie or place it in an airtight container. It’ll keep for up to 3 days.

In the Freezer

Wrap well in plastic and foil, then freeze for up to 2 months. Defrost overnight in the fridge.

Reheating

Warm slices in a low oven (300°F / 150°C) for about 10 minutes. Reheat custard gently on the stove, stirring constantly.

Nutrition Facts (per serving)

• Calories: 342
• Carbs: 53g
• Protein: 5g
• Fat: 13g
• Sugar: 24g
• Fibre: 3g
• Sodium: 210mg

Let’s Answer a Few Questions!

Can I use a store-bought crust?
Totally! It won’t be quite as flaky, but it’ll still taste great.

What if I don’t have heavy cream for the toffee?
Use whole milk, but simmer it a little longer to thicken.

Can I skip the custard?
Yes—but I highly recommend it! It really ties the dessert together.

Can I make this ahead of time?
Yep. You can bake the pie the day before and reheat before serving.

How do I stop the crust from browning too fast?
Cover the edges with foil partway through baking if needed.

Try More Recipes:

• Jamie Oliver Apple Pie Puff Pastry
• Jamie Oliver Lattice Apple Pie
• Jamie Oliver Filo Apple Pie
• Jamie Oliver Caramel Apple Pie