Apple pie with warm spices and creamy Lotus Biscoff cookie butter, giving it a rich caramel flavor. Lotus Biscoff Apple Pie is my favorite apple pie.
I strongly suggest using granny smith apples. It’s not just about their tart flavor. With Granny Smith apples, you don’t need to add cornstarch. The apples release just the right amount of juice for this recipe.
Preparation:
To cook:
Level: Intermediate
Serves: 10
Ingredients
- 3 tablespoons butter or margarine
- 8 whole Medium Granny Smith apples, peeled and diced (about 9 cups)
- 1-½ tsp Cinnamon
- ¾ teaspoons Cardamom
- ¾ teaspoons Allspice
- ¼ teaspoons Kosher salt
- 5 tablespoons cut sugar
- ¾ cups Lotus Biscoff Cookie Butter (or any Speculoos Cookie Butter)
- 2 whole Uncooked pie crusts
- 1 whole beaten egg
Preparation
In a large skillet over medium heat, melt the butter or margarine. Add apples, cinnamon, cardamom, allspice, kosher salt and 3 tablespoons sugar. Mix well. Sauté over medium-low heat, stirring occasionally, until the apples begin to soften. Turn off the heat and stir in the cookie butter.
Reserve the apple filling and let cool completely. Meanwhile, preheat the oven to 425ºF. Prepare a pie plate (2 inches deep) with one of the batches of pie crust. Do not grease the pie dish. Just roll out the dough and gently form it into the mold.
Now that the filling is at room temperature, pour it into the prepared bottom crust. Smooth the filling so that it is evenly distributed. Roll out the remaining pie crumbs and drape them over the filling. Decorate as desired. Be sure to include at least 3-4 vents in the top crust. If you are not making decorative holes in the crust, you can take a knife and make 3-4 small slits in the crust.
Brush the top of the pie with the beaten egg. Sprinkle the top with the remaining 2 tablespoons of sugar. Add a crust protector around the outer ring. In a binder, you can lightly cover the edges with aluminum foil. If you’re making this vegan, you can omit the egg altogether. If you omit the egg, note that it will not brown the same way.
Bake at 425ºF on the bottom rack of the oven for 25 minutes. Remove crust guard and bake for an additional 10 minutes. Serve hot, at room temperature or cold!
Keep refrigerated. This pie will keep for a week in the refrigerator. If made ahead, this pie freezes perfectly. Thaw at room temperature.
