I'll include the recipe, but truth be told it is finicky and may need alterations to make sure it's the right consistency.
For the crust:
2 cups of unbleached, all purpose flour
1 cup of vegetable shortening
1/2 tsp salt
1-3 tbsp cold water
Combine salt and flour. Using a pastry cutter, add in 1 cup of shortening. Once combined well, knead with your hands and start sticking it together into a giant ball. Add cold water 1/2 tbsp at a time until your dough is moist enough not to crack, but not too sticky that it is too doughy. (I told you, finicky!!)
Once it's in good form, split into two and roll out onto a well floured surface. Place the bottom into your pie plate and roll out the next half for the top. You'll need to cut it into strips to make a lattice top. Mine is ugly, yours can be too. You need the lattice top for the toffee.
Peel, core and slice the apples and fill the pie plate. Make it nice and tall because it'll cook down a lot. You don't need to add anything to them. Add your lattice top and set aside while you make the toffee.
Preheat oven to 425.
For the toffee:
1/2 cup of earth balance
3 tbsp flour
1/4 cup of water
1/2 cup unbleached cane sugar
1/2 cup brown sugar
In a saucepan, melt earth balance. Add flour and whisk until smoothe. Add in water and sugars and bring to a boil, then reduce to a simmer.
Using a large spoon (I suggest silicone) spoon the toffee over the lattice of the pie. You'll want to take your time because you want the mixture to seep into the middle. Make sure all of the lattice is covered and as much of the crust as you want.
Mine always looks messy because I like the mix of the sticky crunchy toffee with the soft crumbly crust.
Place in the middle of the centre rack and bake for 15 minutes, then reduce head to 350 and bake for another 35-45 minutes or until the crust is golden brown.
What you should now have is a crunchy, chewy toffee apple pie! Let cool before serving. Enjoy!