Caramel Apple Pie with Toffee Streusel

Ingredients:

For the crust

• 3 c all-purpose flour

• 1 tsp salt

• 1 tsp sugar

• 1 c plus 1 TB butter (chilled and cut into pieces)

• 1/3 c ice water

• 1 TB white vinegar

• 1 egg, beaten

For the filling

• 6 c apples, peeled and sliced (e.g. Granny Smith, Jonathan, etc.)

• 1/2 c packed brown sugar

• 1/2 c sugar

• 1/4 c all-purpose flour

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1 TB lemon juice

• 1 tsp vanilla

• 4 TB heavy cream

• 4 TB butter

For the streusel

• 1/2 c all-purpose flour

• 3 TB sugar

• 1 TB butter, softened or even melted

• 2 toffee bars, crushed (e.g. Heath Bar)

For baking

• 1 egg white, beaten

• white sugar for sprinkling

Directions:

For the crust

1. In a large bowl, whisk together the flour, salt, and sugar.

2. Cut in the butter with a pastry blender until the mixture resembles cornmeal. (Alternately, pulse all ingredients together in a food processor to achieve the same texture.)

3. In a small bowl, whisk the beaten egg with the water and vinegar.

4. Add the liquid mixture 1 TB at a time to the flour mixture, tossing with a fork to form a soft dough. (If using the food processor, pulse the mixture to combine. Turn it back into the large bowl and press the dough together with your hands until it forms a ball.)

5. Divide the dough into two, press into flat discs, and wrap in parchment paper. Refrigerate the dough for at least one hour before rolling out into 1/8th inch-thick crusts. Place one crust into a pie pan. Reserve the other crust for the top. (The dough may be frozen in the two discs if you want to make it ahead of time. Allow the dough to defrost on the counter for 30 minutes or until you can roll it. Don't let it get too warm or it will stick.)

For the filling

1. In a large bowl, sprinkle the peeled, sliced apples with lemon juice.

2. Add the sugars, flour, cinnamon, nutmeg, and salt. Toss the mixture until the apples are evenly coated.

3. Add the vanilla and cream, tossing to combine.

4. In a large, heavy skillet, melt the butter over medium heat. Add the apple mixture and cook about 8 minutes until the sauce has thickend and caramelized.

5. Turn the mixture into the pastry shell in the pie pan.

For the streusel

1. In a small bowl, whisk together the flour and sugar.

2. Cut the softened butter into the flour mixture with a fork.

3. Add in the crushed toffee and mix to combine.

4. Sprinkle the streusel over the apple mixture in the pie pan.

For the pie

1. Preheat the oven to 450º F.

2. Add the top crust, seal and flute the edges.

3. Brush on the beaten egg white and sprinkle with the white sugar.

4. Cut several slits (or decorative shapes) into the crust to vent the pie.

5. Bake for 15 minutes at 450º F; reduce heat to 350º F and bake for an additional 45 minutes.