Fit pie pastry in 9 inch pie pan and refrigerate while preparing filling and topping.

Place apple slices, lemon juice and sugar in a bowl and toss to coat.

Heat butter in a large skillet, add apples with all juices in bowl and cook on medium heat, stirring often until apples are tender but still holding their shape.

Add cinnamon, flour and salt and stir just until blended, less than 1 minute.

Transfer apples to a bowl and chill until cold. This can be done up to two days before baking the pie.

Crumb Topping: In a bowl combine flour, brown sugar, granulated sugar, vanilla, toffee bits and spices. Mix to blend.

Add melted butter and stir with a fork to make crumbs.

Spoon cooled apple filling into pie shell. Place aluminum crust shield on the pie.

Serve with vanilla ice cream or whipped cream.