For the Pie Crust: Store-bought pie crust, or use whole wheat flour for a healthier option.
4 cups of sliced apples (Granny Smith and Honeycrisp)
1 cup toffee bits
1 teaspoon cinnamon
2 cups milk (for custard)
3 eggs (for custard)
Prepare the Pie Crust: If you’re making your own crust, combine flour, salt, and cold butter in a bowl. Mix until crumbs form, then add cold water gradually until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Apple Filling: In a large bowl, toss the sliced apples with toffee bits, cinnamon, and a squeeze of lemon juice. Set aside.
Roll out the Dough: On a floured surface, roll out the dough to fit your pie dish. Place one layer in the dish, and fill with the apple mixture.
Top the Pie: Roll out the second portion of dough and create a lattice top or simply cover with a whole sheet of dough. Make sure to cut slits for steam.
Bake the Pie: Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the apples are tender and the crust is golden brown.
Make the Vanilla Custard: While the pie bakes, heat milk in a saucepan until steaming. In a separate bowl, whisk eggs, sugar, and a pinch of salt together. Gradually add warm milk to the egg mixture, stirring constantly. Return to the saucepan and cook on low heat until thickened. Stir in vanilla extract.
Serve: Allow the pie to cool before slicing. Serve each piece warm with a drizzle of vanilla custard on the side.
