Toffee Apple Pecan Crumble Pie

Embrace apple season with this delicious apple crumble pie. It has a thick layer of sweet toffee and crunchy pecan crumble on top of a mound of luscious apple filling.

Serves 8-10

Variety Tip: *a local tart variety is best


2 cups all purpose flour, twice sifted (250g)
1/2 tsp salt (2.5g)
1/2 cup vegetable oil (125ml)
1/4 cup milk (62ml)
10 cups sliced Ontario apples*, cut 1/4 (2.5lbs)
1/2 cup sugar (100g)
1/3 cup all purpose flour (42g)
2 tsp ground cinnamon (5g)
1/2 cup toffee candy bits (75g)
1 cup rolled oats (100g)
1/2 cup lightly packed brown sugar (100g)
1/2 cup all purpose flour (63g)
1/2 cup unsalted butter, softened (114g)
1/2 cup chopped pecans (55g)
1/2 cup toffee candy bits (75g)


  1. Preheat oven to 375°F and arrange a rack in the lower third of the oven. Set aside a 9" pie plate.
  2. Sift the flour twice, then whisk in the salt and create a well in the center.
  3. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
  4. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
  5. Roll out between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate. Fit the crust onto the plate and finish the edges as desired.
  6. For the filling, mix together the sugar, flour, cinnamon and toffee bits. Then toss in the apples to coat and spoon onto prepared crust. Gently pack in apples down to avoid gaps during baking.
  7. Mix together all the final ingredients by hand and crumble over the top of the apples.
  8. Place the pie on top of a baking sheet and bake for 60-75 min or until the filling is bubbling. Loosely cover with foil after 45 min to prevent over browning. The baking sheet is used to prevent any of the filling that spills over from burning onto the bottom of your oven.

Recipe developed for Ontario Apple Growers by Little Sweet Baker