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Toffee Crumble Apple Pie

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes

Ingredients

  • 1 double crust pie dough (see note)

Filling:

  • 6-7 cups sliced or diced sweet crisp apples, about 1/4- to 1/2-inch thick (see note) - about 5-6 medium apples, I use honeycrisp
  • 1 tablespoon lemon juice
  • ½ cup (106 g) packed light brown sugar
  • ½ cup (106 g) granulated sugar
  • ¼ cup (36 g) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons (57 g) butter

Crumble:

  • ½ cup (71 g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon butter
  • 3 ounces (85 g) about 1/2 cup milk chocolate covered toffee bits (such as Heath brand) or chocolate covered toffee bars, finely chopped
  • 1 large egg white
  • Granulated or coarse turbinado sugar for sprinkling

Instructions 

  • Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.
  • For the filling, in a large bowl, toss the apples with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir to combine. Add vanilla and cream and mix.
  • In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.
  • Scoop the apple mixture into the pie shell and spread evenly.
  • In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.
  • Roll out the top pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges and cut a few long slits in the top to vent the pie.
  • Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with sugar.
  • Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.

Notes

Pie Crust: here is the recipe I use. 
Apples: Look for apples that are firm and slightly sweet. I usually use honeycrisp apples.