visit for bakeat350.net/2024/11/apple-butter-pie-with-biscoff-speculoos-cookie-crust.html more baking tips and photos!
Apple Butter Pie with Biscoff Speculoos Cookie Crust
YIELD: one 9” pie
PREP TIME: 15 minutes
BAKE TIME: 48 minutes total
For the crust:
1 3/4 cups crushed Speculoos cookies, such as Biscoff
2 TBSP Imperial Sugar Granulated Sugar
Pinch kosher salt
1/2 cup unsalted butter, melted
For the filling:
2 eggs
1 (12-ounce) can evaporated milk
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
1 cup apple butter
For the whipped cream:
1 cup heavy cream
2 TBSP packed Imperial Sugar Light Brown Sugar
1/2 teaspoon cinnamon
Pinch ground cloves
Speculoos cookie crumbs
Preheat oven to 350.
Stir the cookie crumbs, sugar, and salt together. Add the melted butter and stir until well combined. Press into the bottom and up the sides of a 9” pie pan.
Bake for 8 minutes, then remove to a wire cooling rack. Cool for at least 10 minutes before filling.
Raise oven temperature to 425.
Whisk the eggs lightly. Add in the milk, cinnamon, cloves, and vanilla, whisking until combined. Whisk or stir in the apple butter until incorporated. Pour the filling into the baked crust. Bake at 425 for 10 minutes, then lower the heat to 350 and bake for 30 minutes more until the center is set.
Cool the pie on a wire rack, then chill in the refrigerator for at least 1 hour.
In a large bowl of an electric mixer, whip the cream, brown sugar, and spices until stiff peaks form. Serve each slice with the spiced whipped cream and cookie crumbs.
