For the Pie Crust:
2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter (cold, cut into cubes)
6-8 tablespoons ice water
For the Filling:
6-7 medium Granny Smith apples (peeled, cored, and sliced)
¾ cup brown sugar (packed)
2 tablespoons lemon juice
2 teaspoons cinnamon
1 teaspoon nutmeg
3 tablespoons all-purpose flour
For the Toffee and Caramel Sauce:
toffee bits
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
vanilla extract
Pinch of sea salt
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).