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.
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I actually created this Lotus Biscoff Apple Pie recipe last year and gave it out as a special promotion to only a select audience. This year, I picked it up with fresh eyes and gave it a brand new round of testing. I tweaked and improved and am very excited to present version 2.0 to all of you!
This Apple pie is unique for a couple reasons. First, I pre-cook the apples, which adds to the caramelization. I strongly suggest using granny smith apples. It’s not only about their tart flavor. With granny smith apples, you don’t need to add any cornstarch. The apples emit just the right amount of juice for this recipe. If you swap out a higher water apple, then you may find the filling doesn’t hold up when you slice into your pie. Big sad face.
Lotus Biscoff Apple Pie gets its name from creamy Lotus Biscoff Cookie Butter. This cookie butter is like a dream. It’s one of my favorite indulgences. My blog reflects that with recipes like Lotus Mousse Cups and Lotus Iced Coffee and even more cookie butter recipes here. It’s rich, creamy, caramelly and spiced. Sometimes, I just eat it with a spoon. Shhh, don’t tell!
This recipe needs 2 batches of pie dough. You can use the Candidly Delicious recipe to make your own flaky pie crust or defrost store bought dough.
Things you’ll Need: Pie plate, crust protector, leaf cutters if desired (#sponsored)
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Jump to RecipeServes: 10 Prep Time: 20 Minutes Cook Time: 35 Minutes
Ingredients:
- 2 batches of pie dough
- 3 Tablespoons Butter or Margarine
- 8 medium Granny Smith Apples, peeled and diced (approx 9 cups)
- 1-½ teaspoons Cinnamon
- ¾ teaspoons Cardamom
- ¾ teaspoons Allspice
- ¼ teaspoons Kosher Salt
- 3 Tablespoons Sugar
- ¾ Cups Lotus Biscoff Cookie Butter (or any speculoos cookie butter)
EGG WASH
- 1 Egg, beaten
- 2 Tablespoons Sugar
Instructions:
- In a large skillet on medium heat, melt the Butter or Margarine.
- Add the Apples, Cinnamon, Cardamom, Allspice, Kosher Salt, and Sugar. Mix well.
- Saute on medium to medium low heat, stirring occasionally until the apples start to soften up.
- Turn off the heat and stir in the Cookie Butter.
- Set the apple filling aside and allow to cool COMPLETELY. Meanwhile, preheat the oven to 425. Prepare a pie plate (2”deep) with one of the batches of pie dough. Do not grease your pie plate. Just roll the dough out and gently form it into the pan.
- Now that the filling is room temperature, scoop it into your prepared bottom crust. Smooth the filling so it’s evenly distributed. Now, roll out and add the top crust. Decorate as desired. Be sure to include at least 3-4 vents in the top crust. If you are not cutting any decorative holes in the crust, then you can take a knife and make 3-4 small slits in the crust.
- Egg wash the top of the pie. Brush the top of the pie with the beaten Egg. Then sprinkle the top with the sugar. Add a crust protector around the outer ring. In a bind, you can lightly cover edges with foil. If making this vegan, you can omit the egg completely. Note, it will not brown the same way.
- Bake at 425 on the bottom rack of the oven for 25 minutes. Remove the crust protector and bake for an additional 10 minutes. Serve hot, room temperature or cold! Store in the refrigerator. This pie will keep for a week in the fridge. For making in advance, this pie freezes beautifully. Defrost at room temperature.
📖 Recipe
Lotus Biscoff Apple Pie
Equipment
- Pie plate
- Crust Protector
- Leaf Cutters
Ingredients
- 2 batches of pie dough
- 3 Tablespoons Butter or Margarine
- 8 medium Granny Smith Apples peeled and diced (approx 9 cups)
- 1-½ teaspoons Cinnamon
- ¾ teaspoons Cardamom
- ¾ teaspoons Allspice
- ¼ teaspoons Kosher Salt
- 3 Tablespoons Sugar
- ¾ Cups Lotus Biscoff Cookie Butter or any speculoos cookie butter
EGG WASH
- 1 Egg beaten
- 2 Tablespoons Sugar
Instructions
- In a large skillet on medium heat, melt the Butter or Margarine.
- Add the Apples, Cinnamon, Cardamom, Allspice, Kosher Salt, and Sugar. Mix well.
- Saute on medium to medium low heat, stirring occasionally until the apples start to soften up.
- Turn off the heat and stir in the Cookie Butter.
- Set the apple filling aside and allow to cool COMPLETELY. Meanwhile, preheat the oven to 425. Prepare a pie plate (2”deep) with one of the batches of pie dough. Do not grease your pie plate. Just roll the dough out and gently form it into the pan.
- Now that the filling is room temperature, scoop it into your prepared bottom crust. Smooth the filling so it’s evenly distributed. Now, roll out and add the top crust. Decorate as desired. Be sure to include at least 3-4 vents in the top crust. If you are not cutting any decorative holes in the crust, then you can take a knife and make 3-4 small slits in the crust.
- Egg wash the top of the pie. Brush the top of the pie with the beaten Egg. Then sprinkle the top with the sugar. Add a crust protector around the outer ring. In a bind, you can lightly cover edges with foil. If making this vegan, you can omit the egg completely. Note, it will not brown the same way.
- Bake at 425 on the bottom rack of the oven for 25 minutes. Remove the crust protector and bake for an additional 10 minutes.
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