Delightful Toffee Apple Pie with Creamy Custard
Toffee Apple Pie with Vanilla Custard made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 4 large apples peeled and sliced
- 1 cup toffee bits
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 pre-made pie crust
- 1 cup heavy cream
- 2 egg yolks
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced apples, toffee bits, lemon juice, cinnamon, and a pinch of salt.
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Pour the apple and toffee mixture into the pie crust.
- Bake the pie for 40-45 minutes, or until the apples are soft.
- While the pie is baking, prepare the vanilla custard.
- In a saucepan, whisk together heavy cream, sugar, and cornstarch until combined.
- Add the egg yolks one at a time, whisking constantly.
- Heat the saucepan over medium heat, stirring constantly until thickened.
- Stir in vanilla extract and let the custard cool slightly.
- Once baked, allow the pie to rest for 10 minutes before serving with vanilla custard.