I love making this Toffee Apple Pie with Vanilla Custard when I want a dessert that’s rich, comforting, and a bit indulgent. It combines tender, caramel‑sweetened apples in a flaky pie crust, topped with a silky vanilla custard that sets beautifully. It’s a dessert that looks impressive but is more straightforward than it seems.
Why You’ll Love This Recipe
I’ll tell you why I keep returning to this one:
The contrast of the spiced, toffee‑kissed apples and the smooth vanilla custard is irresistible.
It works for both cozy family dinners and special occasions.
I can make the components (filling, custard) ahead of time, so at serving time it’s just “assemble and bake.”
Leftovers are still delicious — the custard softens as it rests, giving an even more luscious texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pie crust
2 ½ cups (312 g) all‑purpose flour
½ teaspoon salt
¼ cup (50 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
4 to 6 tablespoons ice water
For the toffee apple filling
6 medium apples (such as Granny Smith, Braeburn, or a mix), peeled, cored, and sliced (~900 g)
¼ cup (50 g) brown sugar, packed
¼ cup (50 g) granulated sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
pinch of salt
For the vanilla custard topping
2 cups (480 ml) whole milk
½ cup (120 ml) heavy cream
4 large egg yolks
¼ cup (50 g) granulated sugar
2 teaspoons vanilla extract
2 tablespoons cornstarch
Directions
Prepare the crust
In a large bowl, whisk together the flour, salt, and sugar.
Add the cold butter cubes and use a pastry cutter (or your fingertips) to cut the butter into the flour until the mixture resembles coarse crumbs with some pea‑sized bits.
Gradually add ice water, one tablespoon at a time, stirring gently until the dough just comes together.
Divide into two discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Make the toffee apple filling
In a saucepan over medium heat, melt the butter. Add brown sugar, granulated sugar, heavy cream, and a pinch of salt. Stir and let it simmer gently until it thickens slightly (about 2–3 minutes).
Stir in the lemon juice, cinnamon, and nutmeg.
Toss the apple slices into this toffee sauce mixture so they are coated. Remove from heat.
Blind‑bake the bottom crust
Preheat your oven to 200 °C (390 °F).
Roll one disc of chilled dough to fit a 9‑inch (23 cm) pie dish, pressing it into the bottom and up the sides.
Line with parchment and fill with pie weights (or dried beans). Bake for about 15 minutes, then remove weights and parchment and bake another 5 minutes until lightly golden.
Fill and partially bake
Pour the toffee‑coated apples into the pre‑baked crust, arranging evenly.
Return to oven and bake for 15 minutes to let the apples begin to set.
Make the custard topping
While the pie is baking, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth.
In a saucepan, warm the milk and heavy cream over medium heat until it just begins to steam (don’t let it boil).
Temper the egg mixture by slowly pouring about one‑third of the hot milk mixture into it while whisking. Then pour that mixture back into the saucepan with the remaining milk/cream, whisking continuously.
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (just a few minutes). Remove from heat and stir in vanilla.
Top and finish baking
Carefully pour the warm custard over the apples in the pie dish, smoothing the top.
Reduce oven temperature to 175 °C (350 °F) and bake for another 20–25 minutes, until the custard is set but still slightly jiggly in the center.
Let the pie sit and cool at room temperature for at least 1 hour, then chill in the refrigerator for 2 hours (or overnight) before serving.
Servings and timing
Makes: about 8 servings
Prep time: 30 minutes (plus chilling time)
Baking time: ~55 minutes
Cooling time: 3 hours (minimum)
If you’re short on time, you can chill for just 2 hours, but chilling longer helps the custard fully set.
Variations
I sometimes sprinkle chopped pecans or walnuts over the custard after baking for texture.
You can swap half the apples for pears to soften the tartness.
For a gluten‑free version, use a gluten‑free flour blend in the crust.
For a lighter version, use half-and-half instead of heavy cream in the custard (though it may be a bit less rich).
Storage / reheating
I store leftover pie covered in the refrigerator for up to 3–4 days. When I want to serve a slice warm, I heat it in the oven at 160 °C (320 °F) for about 10 minutes (or until gently warmed) rather than using a microwave, which can make the custard weep or become watery.
FAQs
What if my custard is too runny after chilling?
If it’s not fully set, let the pie chill longer in the refrigerator (at least overnight). Next time, you can add a touch more cornstarch (½ teaspoon extra) when making the custard.
Can I assemble this ahead and bake later?
Yes — you can prepare the apple filling and custard separately, chill them, then assemble and bake when ready. Just be careful to let the components come slightly nearer to room temperature before combining so the custard pours smoothly.
Can I use a store‑bought pie crust?
Absolutely. A premade crust works fine and saves time. Just blind‑bake the bottom shell as directed.
How do I prevent the bottom crust from becoming soggy?
Blind baking and baking the apple filling partway before adding custard helps. Also, placing the pie on the lower rack of the oven helps the bottom crust crisp.
Can I freeze the pie?
You can freeze the pie (without custard) for up to one month, wrapped tightly. Thaw overnight in the refrigerator, then bake custard topping fresh and serve.
Conclusion
I hope you enjoy making and devouring this Toffee Apple Pie with Vanilla Custard as much as I do. It is indulgent yet homely, with layers of flavor and texture. The toffee apples are warm and rich, while the custard provides a creamy, soothing contrast. Let me know if you want a simpler version or a variant (vegan, dairy‑free, etc.), and I’ll be happy to adapt it.
This Toffee Apple Pie with Vanilla Custard combines tender, caramel-sweetened apples in a flaky pie crust, topped with a silky vanilla custard. Rich, comforting, and indulgent, it’s perfect for cozy dinners or special occasions.
Ingredients
2 ½ cups (312 g) all-purpose flour
½ teaspoon salt
¼ cup (50 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
4 to 6 tablespoons ice water
6 medium apples (~900 g), peeled, cored, and sliced
¼ cup (50 g) brown sugar, packed
¼ cup (50 g) granulated sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
Pinch of salt
2 cups (480 ml) whole milk
½ cup (120 ml) heavy cream
4 large egg yolks
¼ cup (50 g) granulated sugar
2 teaspoons vanilla extract
2 tablespoons cornstarch
Instructions
In a large bowl, whisk together the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Divide into two discs, wrap, and chill for at least 30 minutes.
In a saucepan over medium heat, melt the butter. Add both sugars, cream, and salt. Simmer until slightly thickened. Stir in lemon juice, cinnamon, and nutmeg. Coat apple slices in the toffee mixture and remove from heat.
Preheat oven to 200°C (390°F). Roll one dough disc to fit a 9-inch pie dish. Line with parchment, add pie weights, and bake for 15 minutes. Remove weights and parchment, bake 5 minutes more.
Pour toffee-coated apples into the pre-baked crust and bake for 15 minutes.
Whisk egg yolks, sugar, and cornstarch until smooth. Warm milk and cream in a saucepan until steaming. Temper eggs with some hot milk, then combine all in the saucepan. Stir over low heat until thickened. Remove from heat and stir in vanilla.
Reduce oven temperature to 175°C (350°F). Pour warm custard over apples. Bake for 20–25 minutes until custard is set but slightly jiggly. Cool at room temperature for 1 hour, then chill for at least 2 hours before serving.
Notes
Chilling the pie longer improves the custard’s texture.
Add chopped nuts or drizzle rum for variations.
Use gluten-free flour for a GF version.
Reheat slices in the oven instead of the microwave to preserve texture.
