Biscoff (Speculoos) cookie crust, this apple butter pie has a creamy, spiced apple
filling. The finished pie is topped off with brown-sugar-and-spice whipped
cream and a sprinkling of cookie crumbs.
If you’re looking for an alternative to pumpkin pie this year, you’ve found
it!
Here are Bridget’s Rules for Thanksgiving:
1. Stuffing. Yes, it’s technically “dressing,” but we call it
stuffing, and there is no Thanksgiving without it.
2. Sweet potato
casserole should not include marshmallows. I suggest
this recipe.
3. The only acceptable turkey is a SMOKED TURKEY. I order
ours from
Greenberg’s
every year. It’s impeccable.
4. The Thanksgiving Day parade
is on TV…whether anyone is watching it or not.
5. Post-lunch/dinner walk is non-negotiable.
6. Desserts: there must be several.
I want to introduce you to the Apple Butter Pie. This is your new easy pie
recipe to add to your Thanksgiving dessert menu.
The crust takes 5 minutes (or less) to whip up. The filling takes 5
minutes to create. The hardest part about making this pie? Waiting for it to
chill before slicing into it.
What’s the difference between speculoos cookies and Biscoff cookies?
The cookie crust is made with Biscoff, or Speculoos, cookies. Biscoff is a brand name
but very widely available. If you’re shopping at Trader Joe’s, you’ll look for Speculoos
Cookies.
Speculoos cookies are crunchy cinnamon cookies that have a nice spicy flavor.
(Cinnamon spicy, not jalapeno spicy.) You know those addictive little cookies
that are sometimes served on airplanes? Those.
Fun fact. When I graduated from college and was hired as a flight
attendant, those cookies might have been my favorite part of the
job!
While we’re on the topic, you might want to try these other Biscoff recipes:
Apple Butter Pie is very similar in texture to a
pumpkin pie…without the pumpkin. See, I can make recipes without
pumpkin
(sometimes). 😉
What is apple butter?
Apple butter is made by slow-cooking apples with cinnamon, cloves, nutmeg, and
allspice. The apples become caramelized, concentrating their flavor, and the
resulting apple butter is thick and spreadable. You’ll find apple butter near
the jelly in the grocery store and at farmers’ markets.
Add this pie to your Thanksgiving repertoire. You’ll be glad you did.
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.
I’m also sharing the recipe at Imperial Sugar. Come and get it!
