Take your pie crust and split it into two equal parts. Roll out one half into a circle about 10-12 inches wide, and place it into a pie dish. Trim off any extra dough hanging over the edges. Set it aside.

Set your oven to 450°F so it’s ready when you are.

In a large bowl, mix together the apples, lemon juice, heavy cream, vanilla, brown sugar, ½ cup granulated sugar, ½ cup flour, cinnamon, nutmeg, and salt.

Melt 4 tablespoons of butter in a medium pan over medium heat. Add the apple mixture and cook for about 10 minutes, stirring occasionally, until the apples are soft. Once done, pour the apple filling into the pie crust you’ve prepared.

While the apples are cooking, mix 3 tablespoons of sugar and ¼ cup of flour in a small bowl. Melt the remaining 2 tablespoons of butter and stir it into the flour mixture. Add the toffee bits and sprinkle this topping evenly over the apple filling.

Roll out the other half of your pie crust and carefully lay it over the filling. Trim any excess dough, then use a knife to cut small slits in the top to let steam escape while baking. Brush the top with a beaten egg (optional) and sprinkle with a little sugar for a nice golden finish.

Place your pie in the oven and bake for 10 minutes at 450°F. Then reduce the temperature to 350°F and bake for another 40 minutes, or until the crust is golden brown.