This delicious Jamie Oliver Toffee Apple Pie is a perfect dessert for any occasion. With a buttery, flaky crust and a sweet, spiced apple filling, topped with homemade toffee sauce and creamy vanilla custard, this recipe combines classic flavors with a twist. You can easily adjust it with common ingredients for a delightful treat!
Ingredients Needed
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)
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
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 the Toffee Apple Pie:
- 4 tbsp (30g / 1 oz) cornstarch
- 1 egg
- 1 tbsp (15ml / 0.5 fl oz) water
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 Toffee Apple Pie
- Apple Filling: Peel and slice the apples. Heat the butter in a wide pot over medium-high heat. Add the apples, sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine. Cook the apples, stirring occasionally, just until they soften and release their juices. They should hold their shape. Do not overcook. Transfer the apples and their juices to a wide dish, such as a 9” x 13” (23 x 33 cm) baking dish. Spread them out into a thin layer to cool quickly, then transfer to the fridge to cool slightly.
- Butter Pie Crust: In a food processor, add the flour and salt. Pulse to combine. Add the cold, diced butter and pulse until the mixture resembles small peas. Pour in the ice water while pulsing. Continue pulsing until the dough starts to form clumps. Press the dough together with your hands to form a large ball. Divide the dough into two pieces, with one piece slightly larger than the other. Shape each into a flat disc, wrap in plastic, and chill for at least 1 hour.
- Toffee Sauce: In a small saucepan, melt the butter over medium heat. Add the brown sugar and whisk to combine. Add the heavy cream and whisk until emulsified. Bring the sauce to a boil and cook for 1 to 2 minutes. Remove from heat and let cool before using.
- Assemble the Toffee Apple Pie: Preheat the oven to 350°F (175°C). Lightly grease a pie plate. Roll out the larger disc of dough on a floured surface into a circle about 2 inches (5 cm) wider than the pie plate. Fold the dough in half, lift it into the pie plate, then unfold it. Let the excess dough hang over the edges. For the egg wash, whisk the egg with water. Set aside. Add the cornstarch to the cooled apple mixture and mix well. Spoon half the apple mixture into the pie. Drizzle half of the toffee sauce over the apples. Repeat with the remaining apple mixture and toffee sauce. Roll out the second disc of dough into a circle and place it on top. You can skip the lattice crust or make one by cutting the dough into ¾” (2 cm) strips and weaving them across the filling. Trim the excess dough, crimp the edges, and brush with the egg wash.
- Bake the Pie: Place the pie in the preheated oven, with a lined baking sheet on the shelf below to catch any spills. Bake for 50 to 60 minutes, until the filling is bubbling and the crust is golden brown. Let the pie cool and set before slicing.
- Vanilla Custard Sauce: In a small bowl, whisk the egg yolks, sugar, cornstarch, and salt until the mixture lightens in color. In a saucepan, heat the milk over medium heat until just before boiling. Gradually whisk the hot milk into the egg mixture, a little at a time, to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and stir in the butter and vanilla extract. Pour the custard through a fine mesh strainer into a bowl. Cover with plastic wrap directly on the surface and let cool. Store in the fridge.
- To Serve: Pour the vanilla custard sauce over slices of the Toffee Apple Pie and enjoy!
Recipe Tips
- Don’t Overcook the Apples: Make sure the apples are softened but still hold their shape. Overcooking can cause them to break down and become mushy.
- Chill the Dough Well: Chill the dough for at least an hour to ensure a flaky, tender crust. This step helps the butter stay solid and makes the crust easier to handle.
- Use Cold Butter: For the best pie crust texture, make sure the butter is cold when mixing with the flour. This creates a flaky, buttery crust.
- Cool the Apple Filling: Allow the apple filling to cool slightly before assembling the pie. This prevents the dough from becoming soggy.
- Watch the Pie While Baking: Keep an eye on the pie towards the end of baking. If the crust edges are browning too quickly, cover them with foil to prevent burning.
How To Store Leftovers?
- Refrigerate: Let the leftover Toffee Apple Pie cool to room temperature. Then, cover it with plastic wrap or store it in an airtight container. It will last for up to 3 days in the fridge.
- Freeze: If you want to freeze the pie, wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. To serve, thaw the pie in the fridge overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (1/8 of the pie)
- Calories: 342
- Total Fat: 13g
- Saturated Fat: 8g
- Total Carbohydrate: 53g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 5g
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