Peel and slice 4-5 Granny Smith apples into thin wedges. In a skillet, melt 2 tablespoons of butter and add apples, 1/2 cup of sugar, 1 teaspoon of cinnamon, and lemon juice. Cook for 10 minutes until softened.

In a bowl, combine 2 cups of flour and 1/2 teaspoon of salt. Cut in 1 cup of cold butter until it resembles coarse crumbs. Gradually add 6-8 tablespoons of ice water until the dough comes together. Chill for 1 hour.

In a saucepan, melt 4 tablespoons of butter with 1 cup of brown sugar until dissolved. Whisk in 1/2 cup of heavy cream and boil for 3 minutes. Cool slightly.

Preheat oven to 350°F. Roll out one chilled dough disk to fit a 9-inch pie pan. Fill with the apple mixture and drizzle with toffee sauce. Roll out the second disk for the top crust and seal with an egg wash.

Bake the assembled pie for 50-60 minutes until golden brown. Cool for 30 minutes before slicing.

Whisk together 4 egg yolks, 1/3 cup sugar, 2 tablespoons cornstarch, and a pinch of salt. Gradually whisk in 2 cups of hot milk. Cook until thickened, about 5-7 minutes. Strain and stir in vanilla extract.

Serve warm slices of Toffee Apple Pie topped with creamy vanilla custard.