Apple Pie with Biscoff Crust
I wish I had a grand story of how this pie came to be. I didn’t go apple picking in an orchard on a nice autumn day. I didn’t pick these apples from a tree in my yard. The truth is, I wanted to eat apple pie; I had a serious craving after smelling an apple cinnamon candle. So while I was at Aldi, picking up my RED THUNDER! energy drinks (like Red Bull, but cheaper), I bought some Fuji apples. Not my favorite variety for apple pie, but they’d have to do. I usually go far a Gala, Jonathan, Macintosh, etc.
The star of this pie is kind of the crust anyway. It’s Biscoff crust!
Windows Live Writer is underlining everything I type and I can’t get it to stop.
I will be using this pie crust recipe again. Eric and I absolutely loved it. It was flavorful, crispy, and not greasy. The dough is made from flour, salt, brown sugar, Biscoff, reduced fat cream cheese and a little bit of butter.
So I’m thinking this crust would be lower calorie than most pie crusts, but I don’t have any way to calculate the nutrition facts. (I’m not saying it’s healthy!)
The apple mixture is very simple: sliced apples, apple preserves, cinnamon, ginger and nutmeg. The apple preserves was something I was experimenting with. I liked the flavor quite a bit. You could definitely substitute granulated sugar and brown sugar, though. Or apple butter! I also pre-cooked the apples before placing them in the crust. I think it helps with making the apples tender and not over-baking the crust.
Top the pie with vanilla ice cream! I converted Eric into an apple pie lover with this pie!
Click for the recipe!