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Caramel Toffee Apple Pie

Caramel Toffee Apple Pie

This is a very sweet take on Apple pie. Another recipe from my mother that makes it to my Thanksgiving table every year.
Course Dessert, Pies
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 8 slices



*Apple Filling*

  • 8 cups apples; peeled cored and thinly sliced
  • 1 tbsp lemon juice
  • 1 1/4 cup packed light brown sugar divided use
  • 3/4 cup sugar divided use
  • 1/4 cup flour
  • 1 tsp cinnamon or to taste
  • 1/4 tsp nutmeg or to taste
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup heavy cream
  • 1/4 cup butter 1/2 stick

*Toffee Streusel*

  • 3/4 cup flour
  • 1/4 cup brown sugar packed
  • 1 1/2 tbsp butter
  • 6 oz crushed toffee (recipe)


  • 1 beaten egg white
  • coarse sugar (for decorating)


  • Preheat oven to 450°F
  • Fit 1 pie crust into a 9" deep dish pie plate, keep chilled until the filling is prepared.


  • Sprinkle apples with lemon juice.
  • In a separate bowl combine the dry ingredients for the apple filling, reserving 1/2 cup brown sugar and 1/2 cup white sugar
  • Toss the dry ingredients with the apples until well coated, set aside.
  • Melt the butter in a large skillet over medium heat, add the reserved brown sugar and white sugar and cook until deep amber in color.
  • Stir in the vanilla and cream; the caramel may seize, continue stirring until smooth
  • Add the apples and cook until the juices form a thick caramel syrup and the apples are slightly soft (about 5 minutes).
  • Set aside to cool completely.

*Toffee Streusel*

  • Combine the flour and brown sugar.
  • Cut in the butter to form coarse crumbs.
  • Stir in the crushed toffee.
  • Sprinkle about 1/3 of the toffee streusel in the bottom of the prepared pie shell.
  • Pour the apple filling over the toffee streusel. Sprinkle the remaining streusel over the top of the filling.
  • Place the second pie crust over the top of the filling and streusel; seal and crimp the edges.
  • Cut vents in the top crust.


  • Brush the top with the beaten egg white and sprinkle with the coarse sugar.
  • Bake for 15 minutes; lower the oven temperature to 350°F and continue baking for about 45 minutes. If the crust is browning too quickly cover the edges lightly with foil or a pie crust shield.