The Humpherys Family

Toffee Crumble Apple Pie

Recipe Added:  11/11/2014
6 cups apples, thinly sliced or diced
1 Tbsp lemon juice
1/2 cup brown sugar
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tsp vanilla
4 Tbsp heavy cream
4 Tbsp butter
 Crumble:
1/2 cup flour
3 Tbsp sugar
1 Tbsp butter
1/2 cup chocolate covered toffee bits (Heath brand) or 3 chocolate covered toffee bars, finely chopped
1 large egg white

1 double crust pie dough
Roll out and place one pie crust into bottom and sides of 9" pie plate, trimming to edge of pie plate. Preheat oven to 375 F. In a large bowl, toss apples with lemon juice. In a small bowl, combine brown sugar, sugar, flour, cinnamon, nutmeg, and salt. Stir dry ingredients into apples. Add vanilla and cream and stir to combine.

In a large pot, melt butter over medium heat. Add apple mixture and cook 6-8 minutes, stirring often to soften apples. Reduce heat if apples stick to bottom of pot. Pour apple mixture into pie shell and spread evenly. Combine flour and sugar in bowl, cut in butter with a fork until mixture resembles coarse crumbs. Stir in toffee pieces. Sprinkle this over apples.

Roll out second pie crust and place on top of pie. Leave a 1/4-1/2" overhang around. Fold top crust over bottom crust and press lightly to seal. Flute the edges and cut a few long slits in the top to vent the pie. Beat egg white with a spoonful of water and brush over top of pie. Sprinkle lightly with sugar.

Place pie on a baking sheet (to catch any potential leaks) and bake 50-60 minutes until crust is golden and apples are soft and tender. Serve warm or at room temperature.
Notes
Look for apples that are firm and slightly sweet (like Jonogold and Honey Crisp). If using Granny Smith apples, combine half and half with a sweeter apple.
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