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Rich Caramel Apple Delight

Featured in Sweet Treat Sensations.

Elevate your apple pie with this combo of flaky crust, tart spiced apples, gooey caramel, and creamy vanilla custard for a dessert everyone will request again.

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Ranah
Updated on Tue, 22 Apr 2025 22:20:40 GMT
A golden, freshly baked pie with a crisscross top resting next to autumn leaves and scattered pinecones on a wooden table. Pin it
A golden, freshly baked pie with a crisscross top resting next to autumn leaves and scattered pinecones on a wooden table. | chefemmakitchen.com

I've revamped the ordinary apple pie into something extraordinary! This luxurious twist combines a gooey toffee sauce that melts right through the spiced apples, capped with fresh vanilla custard. It's my unique spin that makes folks totally forget about plain old ice cream. The mix of flaky pastry, toffee-drenched fruit and smooth custard creates an absolute dessert dream!

An Elevated Apple Pie

The first time I whipped this up, I aimed to keep the soul of traditional apple pie while packing in extra flavor bombs. The sharp Granny Smith apples work magic against the sweet toffee sauce, and the warming spices make every mouthful feel like a snug blanket. This pie always becomes the talk of the table, whether you're throwing a fancy dinner or just need something special for yourself.

What Goes In

  • Apples: 6-7 Granny Smith apples, skinned and cut into slices (these crisp, tangy apples won't turn mushy)
  • Butter: 2 tbsp for cooking apples, with extra needed for the pastry and toffee mixture
  • Sugar: Regular white sugar (for the apple mix) and dark brown sugar (for the toffee sauce)
  • Spices: 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp nutmeg (gives that cozy flavor kick)
  • Pie Dough: Scratch-made buttery pastry or ready-made dough (enough to cover top and bottom)
  • Lemon Juice: 1 tbsp (keeps apples bright and adds zing)
  • For the Toffee Sauce: 1/2 cup butter, 1/2 cup brown sugar, 1/3 cup heavy cream
  • For the Vanilla Custard: Egg yolks, sugar, cornstarch, salt, milk, butter, and vanilla extract
  • Egg Wash: 1 egg mixed with 1 tbsp water (for that gorgeous golden top)

Let's Get Cooking

The Grand Finale
Cut your pie while it's warm but not hot and pour that velvety custard all over. You'll reach dessert nirvana!
Whip Up the Custard
Make your custard by warming the eggs with hot milk then stirring until rich and thick. Run it through a strainer for ultimate smoothness.
Bake to Perfection
Pop it in the oven till it's golden brown and bubbling away, around 60 minutes. The wait for cooling is torture!
Top it Off
Make a fancy lattice pattern or use a whole crust on top but don't skip those steam holes. Brush with egg mix for that stunning golden color.
Build Your Masterpiece
Put your bottom crust in the dish. Add half the apples, pour on some toffee, then do another layer. This double-decker approach makes every forkful incredible!
Create the Toffee Magic
Mix butter with brown sugar then stir in cream till it looks glossy. Let it bubble a bit then cool it down.
Make Your Crust
Mix your flour salt and cold butter in a food processor, adding ice-cold water until it forms a ball. Wrap it up and chill for an hour to rest.
Get Those Apples Ready
Soften your peeled and sliced apples with butter sugar and spices until just right. Let them cool completely before you start building the pie.
A freshly baked apple pie with a golden lattice crust sits on a wooden surface surrounded by autumn leaves and pinecones. Pin it
A freshly baked apple pie with a golden lattice crust sits on a wooden surface surrounded by autumn leaves and pinecones. | chefemmakitchen.com

My Favorite Tricks

I always grab Granny Smiths since they don't turn mushy and cut through the sweetness perfectly. Your crust will come out better if you let those cooked apples cool all the way before you add them. You can make the custard a day ahead to save time when you're ready to eat. And always put a cookie sheet under your pie while baking unless you want a smoky kitchen and a big mess!

Frequently Asked Questions

→ Why are tart apples the best choice?

Tart apples hold up during baking, keep their texture firm, and balance out the sweetness of caramel perfectly. This prevents the filling from turning soupy.

→ Can you prep parts in advance?

Definitely! Prepare the dough and vanilla cream a couple of days earlier. Keep them chilled. The caramel sauce stays fresh if made a day before assembling, too.

→ Why should apples cool before use?

Letting the apples cool ensures they won't hit the crust warm, which might melt the butter and ruin the flaky texture. And it prevents soggy edges!

→ Is the lattice crust a must?

Not at all! A solid crust or even a crumble topping will work. The lattice just adds a fancy touch but isn't the only way to seal in the filling.

→ What's the trick for perfect custard?

The custard is ready when it sticks to the back of a spoon and leaves a clear path when swiped. Avoid overcooking or else you'll risk scrambled eggs.

Caramel Apple Delight

A warm twist on apple pie with caramel drizzle, spiced apples, and creamy vanilla custard. Includes a golden buttery crust.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: emma

Category: Desserts

Difficulty: Difficult

Cuisine: British-American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 2 1/2 cups all-purpose flour.
02 1 teaspoon salt.
03 1 cup diced cold butter.
04 1/2 cup ice-cold water.
05 8 Granny Smith apples, sliced (around 9 cups).
06 Juice from half a lemon.
07 1/2 cup sugar.
08 1 teaspoon ground cinnamon.
09 1/4 teaspoon allspice.
10 1/4 cup heavy cream.
11 1/4 teaspoon nutmeg.
12 1/4 teaspoon salt.
13 2 tablespoons butter.
14 1/4 cup butter.
15 1/2 cup brown sugar.
16 4 tablespoons cornstarch.
17 1 large egg.
18 1 tablespoon water.
19 2 cups whole milk.
20 3 egg yolks.
21 1/3 cup granulated sugar.
22 1 tablespoon cornstarch.
23 2 teaspoons vanilla extract.
24 1 tablespoon unsalted butter.
25 Pinch of salt.

Instructions

Step 01

Slice and peel those apples, then cook them down with butter, sugar, spices, and that lemon juice. Let it all cool down, spreading it on a plate to speed things up.

Step 02

Throw your flour, salt, and butter into a food processor. Let it mix till crumbs form, then pour in some ice water till it sticks together. Split the dough, wrap it up, and chill it for an hour.

Step 03

Combine butter and brown sugar in a melting pot. Stir in the cream, giving it a quick boil for about a minute or so. Let this cool off too.

Step 04

Roll out the bottom crust and pop it into the dish. Toss the apples with cornstarch, then layer in the apples and drizzle that toffee over. Top it off with a criss-cross crust, and brush it all with egg wash.

Step 05

Warm up the milk. Mix the yolks with sugar and cornstarch. Slowly stir in the hot milk, then cook til it thickens. Mix in vanilla and butter last.

Step 06

Bake at 350°F for close to an hour, somewhere between 50-60 minutes. Once it's cool, serve it sliced with some creamy custard on the side.

Notes

  1. Keep ingredients and tools cold if you want flaky pastry.
  2. Cook apples till tender but not mushy.
  3. Run the custard through a strainer to get rid of lumps.

Tools You'll Need

  • Pie pan.
  • Pastry rolling pin.
  • Mixing bowls.
  • Processor for dough.
  • Fine strainer.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains butter and cream.
  • Contains eggs.
  • Made using flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 24 g
  • Total Carbohydrate: 58 g
  • Protein: 6 g