2 Ingredient Pie Crust: The Apple Biscoff Pie
Is it just me? I see apples all year round, but when the leaves start changing its colors and end up dancing all over the streets like nobody is watching, I get this craving more than usual for apples. I guess, it must be Autumn.
We’re celebrating Autumn in Switzerland for the second time around. It’s windy, it’s chilly, no wonder the trees have to shed its leaves and say sayonara! I won’t blame them. The weather can be a little bit depressing. Aside from witnessing the majestic foliage in Switzerland, there’s one thing that I really look forward to and it’s quite simple: imagine a hybrid of two delicious apples in the whole wide world. Fuji and gala. Imagine the texture of fuji apples with sweet taste from gala apples. That my friend is what I call, the Swiss apples.
Easy on the pie crust, SVP. We’re definitely going the easy way because we’re only using 2 ingredients to make the crust. I pick you– Lotus biscoff cookies and you, yes you–butter. Now, we can take a deep breath and get to know the cookie that saved the day. Lotus biscoff cookies are, in my opinion, is the pringle version, once you pop you can’t stop. It’s thin and loaded with spices like cinnamon, nutmeg, ginger, just to name a few, that will awaken your sleeping palate. Apples and biscoff cookies really flatter each other effortlessly. So, let me show you how to make the easiest apple pie with biscoff cookies perfect for fall gatherings.
2 Ingredient Pie Crust: The Apple Biscoff Pie
Equipment
- ~20 cm round pan
Ingredients
- 16 biscoff cookies
- 2 tbsp unsalted butter melted
- 200 ml whipping cream
- 1 med egg
- 60 grams sugar
- 40 grams pudding powder vanilla
- 1/2 tsp bourbon vanilla
- 2 small baking apples honeycrisp or gala
Instructions
- Pre-heat oven to 350°F / 175 °C.
- In a small saucepan, melt butter. Set aside.
- Using a pastry brush, grease baking pan with some melted butter. Set aside.
- Place cookies in a ziploc bag.
- Using a rolling pin, crush cookies.
- In a medium bowl, gently combine crushed cookies and melted butter.
- Transfer in a well greased baking pan.
- Using a small spatula or the bottom of a measuring cup, press crust mixture firmly on and around the baking pan.
- Bake for 5 minutes.
- In a medium bowl, add whipping cream, egg, and sugar. Mix.
- Add pudding powder. Mix.
- Add vanilla extract. Mix. Set aside.
- Using a vegetable peeler, peel apples.
- Using a melon scooper, de-core apples.
- Slice apples thinly.
- Arrange thinly sliced apples around the baked biscoff crust.
- Gently pour liquid mixture in a circular motion on top.
- Bake for 40-45 minutes or until top is golden brown.
- Cool down for at least an hour.
- Serve and enjoy!
- Don't forget to read tips below.
Notes
- Use a food processor if available to crush cookies.
- Crushed cookies doesn't have to be super fine. It can have some chunks but not too chunky.
- Please use baking apples such as honeycrisp or gala.
- Use a melon scooper to de-core apples.
- You can arrange apples however you like.
- If you don't want your apples to turn brown, squeeze some lemon on them. (Optional) For me, it didn't really make a big difference once done baking.
- To distribute liquid mixture on top of apples evenly, pour it in a circular motion.
- Cool down pie and serve the same day with fresh chantilly cream or vanilla ice cream.
- Finally, if you're a visual person like me, watch the step-by-step video tutorial on YouTube.
WATCH The Apple Biscoff Pie Recipe Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.
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