Shelly's Recipe

Toffee Crumble Apple Pie

Category: Pies - Fruit

1 double crust pie dough (I double this recipe)

Filling:
6 cups sliced or diced apples, about 1/4- to 1/2-inch thick (I used a combination of Jonogold and Honey Crisp)
1 tablespoon lemon juice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Crumble:
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon butter
3 ounces (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 sugar for sprinkling

1.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.

2.For the filling, in a large bowl, toss the apples with the lemon juice. In a small bowl, combine the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir the dry ingredients into the apples (save the small bowl without washing for a later step). Add vanilla and cream and stir to combine.

3.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.

4.Scoop the apple mixture into the pie shell and spread evenly.

5.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.

6.Roll out the 2nd 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 (following this tutorial) and cut a few long slits in the top to vent the pie.

7.Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with granulated sugar.

8.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.