Caramel Apple Toffee Pie This delightful pie combines the classic flavors of caramel and apples with a crunchy toffee topping, making it a perfect dessert for any occasion. 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 ?-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 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 Instructions Blind bake the crust: Remove the pie crust from the fridge and let it sit at room temperature for about 5 minutes to soften slightly. On a floured surface, roll the dough into a 13-inch circle, about 1/8-inch thick, turning it frequently to prevent sticking. Carefully transfer the rolled dough to a 9-inch deep dish pie pan, pressing it into the bottom and sides without stretching. Trim the excess dough, leaving a 1-inch overhang, then fold it under and crimp the edges. Poke holes in the bottom and sides with a fork, then freeze for 30 minutes until firm. Preheat the oven to 425°F and position the rack in the lower third. If available, place a baking stone or steel in the oven. Remove the pie shell from the freezer and line it with parchment or foil, filling it with pie weights or dry beans to keep the shape. Bake on a parchment-lined baking sheet for 18-20 minutes, until lightly browned. Remove the weights and bake for an additional 7-10 minutes until golden. Lower the oven temperature to 375°F. Make the filling: In a large bowl, mix all filling ingredients except the butter. In a large skillet over medium-high heat, melt the butter and add the apple mixture, cooking until the apples start to soften, about 8 minutes. Pour this filling into the baked pie crust. Make the topping and bake: Combine flour and sugars in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the toffee bits. Evenly sprinkle this topping over the apple filling. Wrap the edges of the pie crust with foil or a pie shield. Bake the pie on a parchment-lined baking sheet for 35 to 40 minutes, or until the crust and topping are golden brown and the center is set. Cool slightly, about 1 hour, before serving with vanilla ice cream. Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to restore crispness.
