1. Peel and slice the apples. Heat the butter in a wide pot over medium high heat. Add the apples along with the sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Stir to combine.

2. Cook the apples, stirring occasionally, just until they are softened and begin to release their juices. They should be softened but still hold their shape. Do not overcook them so they begin to break down.

3. Transfer the apples and their juices to a wide dish such as a 9” x 13” baking dish. Spread the apples out into as thin a layer as you can to let them cool down quickly and stop the cooking process. Transfer to the fridge after cooling slightly.

4. Make the dough in a food processor. Add the flour and salt to a food processor and pulse to combine. Add the cold, diced butter to the processor. Pulse several times until the butter resembles small peas.

5. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough, it should stick together if you squeeze it.

6. Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Cut the dough into two pieces making one piece slightly larger than the second. Shape each piece into a flat disc and cover with plastic wrap. Chill for at least 1 hour.

7. Melt the butter over medium heat in a small saucepan. Add the brown sugar and whisk together. Add the heavy cream and whisk until the sauce is emulsified.

8. Bring the toffee sauce up to a boil and cook for 1 to 2 minutes. Remove from the heat and transfer the sauce to a bowl. Let cool before using.

9. Preheat the oven to 350°F. Lightly grease a pie plate and set aside.

10. Take out the larger disc of dough. On a lightly floured surface roll the dough out into a circle. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.

11. Prepare an egg wash by whisking the egg with the water. Set aside. Add the cornstarch to the cooled apple mixture and mix well. Spoon about half of the apple mixture into the pie dough. Drizzle half of the toffee sauce over the apples. Repeat with the remaining apple mixture and toffee sauce.

12. Roll out the remaining disc of dough into a circle slightly larger than the pie plate. Brush the edge of the pie crust to help the top adhere. Cut the dough into 10 strips about ¾” wide and weave into a lattice crust.

13. Trim the excess pie dough and crimp the edges. Brush the lattice and edges with egg wash.

14. Place the pie in the preheated oven. Optionally, place an aluminum foil-lined baking sheet on the shelf below. Bake for 50 to 60 minutes or until the filling is bubbling and the crust is golden brown. Let cool before slicing.

15. In a bowl, whisk together egg yolks, sugar, cornstarch, and salt. In a saucepan, heat the milk until just about to boil. Gradually temper the hot milk into the egg mixture, whisking constantly.

16. Return the mixture to the saucepan and cook over medium heat until thickened, stirring constantly. Remove from heat and add butter and vanilla. Pour through a strainer and cover with plastic wrap touching the surface. Let cool completely.

17. To serve, pour the vanilla custard sauce over slices of the Toffee Apple Pie.