1-Start by rolling out one pie crust into a 9-inch pie plate and trim the edges, then preheat your oven to 375 degrees F. In a large bowl, toss 6-7 cups of sliced or diced sweet crisp apples with 1 tablespoon of lemon juice, then mix in 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Add 1 teaspoon vanilla and 4 tablespoons heavy cream, stirring to combine everything well.

2-Next, melt 4 tablespoons of butter in a large pot over medium heat, add the apple mixture, and cook for 6-8 minutes until the apples soften a bit, stirring often to avoid sticking. Transfer this filling to the pie shell and spread it evenly. For the crumble, in a separate bowl, mix 1/2 cup all-purpose flour and 3 tablespoons granulated sugar, then cut in 1 tablespoon butter until it forms coarse crumbs, and stir in 3 ounces of milk chocolate covered toffee bits.

3-Sprinkle the crumble over the apples evenly. Roll out the top pie crust, place it on the pie with a slight overhang, fold and seal the edges, flute them, and cut slits to let steam escape. Beat 1 large egg white with a small amount of water and brush it over the top crust, then sprinkle with granulated or coarse turbinado sugar. Bake the pie on a baking sheet for 50-60 minutes until it’s golden and the apples are tender, and serve it warm or at room temperature.