Go Back
+ servings
Lotus Biscoff Apple Pie by Candidly Delicious

Lotus Biscoff Apple Pie

Course: Dessert
Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian, Weight Watchers
Keyword: Dairy, Egg-free, Entertaining, Fall, Indulgent, Kid-friendly, Make-ahead, Milchig, Nut-free, Rosh Hashanah, Shabbat, Thanksgiving, Winter
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
Calories: 442kcal
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.
Print Recipe


  • Pie plate
  • Crust Protector
  • Leaf Cutters


  • 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


  • 1 Egg beaten
  • 2 Tablespoons Sugar


  • 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.


Sodium: 263.2mg | Sugar: 28g | Cholesterol: 27.8mg | Calories: 442kcal | Fat: 22.2g | Protein: 3g | Carbohydrates: 60.3g