6-7cupssliced or diced sweet crisp apples, about 1/4- to 1/2-inch thick (see note) - about 5-6 medium apples, I use honeycrisp
1tablespoonlemon juice
½cup(106g)packed light brown sugar
½cup(106g)granulated sugar
¼cup(36g)all-purpose flour
1teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonsalt
1teaspoonvanilla
4tablespoonsheavy cream
4tablespoons(57g)butter
Crumble:
½cup(71g)all-purpose flour
3tablespoonsgranulated sugar
1tablespoonbutter
3ounces(85g)about 1/2 cup milk chocolate covered toffee bits (such as Heath brand) or chocolate covered toffee bars, finely chopped
1largeegg white
Granulated or coarse turbinado sugar for sprinkling
Instructions
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.
For the filling, in a large bowl, toss the apples with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir to combine. Add vanilla and cream and mix.
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.
Scoop the apple mixture into the pie shell and spread evenly.
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.
Roll out the top 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 and cut a few long slits in the top to vent the pie.
Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with sugar.
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.
Notes
Pie Crust: here is the recipe I use. Apples: Look for apples that are firm and slightly sweet. I usually use honeycrisp apples.