Biscoff Apple Pie
Prep Time
40 minutes
Porties
Serveert 12
Niveau
Easy
When you think of apple pie, you probably imagine that cozy, traditional flavor of sweet apples, warm cinnamon, and a buttery crust. But this recipe takes that classic and gives it a surprising twist: Biscoff! The creamy spread melts right into the apples and walnuts, adding a caramel-like flavor that makes every bite extra special. It’s a mix of old and new, the comforting apple pie we all know, with a modern touch that makes you go, wow, why didn’t I try this sooner?
Ingrediënten
Bakvorm ø 24 cm
Take the butter out of the fridge in time. This makes it easier to mix and helps you get a smooth dough faster.
Do not knead the cookie dough for too long. Once the dough comes together, stop. Kneading too long makes it tough instead of crumbly.
Use baking paper on the bottom; this helps the tart release more cleanly.
Lightly toast the walnuts in a dry pan before adding them; this gives a deeper flavor.
Let the apple pie cool in the springform pan. This keeps it firm and prevents the base from cracking.
Dip your knife briefly in hot water, dry it, and cut the pie. This gives neat slices without smearing the topping.
I used a 24 cm (9.5 inch) springform pan.
When you think of apple pie, you probably imagine that cozy, traditional flavor of sweet apples, warm cinnamon, and a buttery crust. But this recipe takes that classic and gives it a surprising twist: Biscoff! The creamy spread melts right into the apples and walnuts, adding a caramel-like flavor that makes every bite extra special. It’s a mix of old and new, the comforting apple pie we all know, with a modern touch that makes you go, wow, why didn’t I try this sooner?
Stappenplan
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1
Mix the soft butter with the sugar in a large bowl. Add the salt, beaten egg, and flour. Knead until smooth. |
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2
Dust your work surface with flour and roll out the dough into a round sheet, slightly larger than the diameter of the springform pan. |
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3
Line the base and sides of the pan with the dough and press it down firmly (tip: use the back of a spoon). Place in the fridge for a while. |
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4
Peel the apples and cut them into cubes. |
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5
Heat a frying pan over medium heat and cook the apple cubes with the granulated sugar, vanilla sugar, and cinnamon powder for 5–7 minutes, until softened and lightly caramelized. |
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6
Add the walnuts and 75 g of Biscoff spread, and stir well. |
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7
Spread the apple mixture over the cookie dough base. |
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8
Bake the pie in a preheated oven at 175 °C (350 °F) for 40–50 minutes. Keep an eye on the baking time, as every oven is different. Then let the pie cool completely. |
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9
Melt 175 g of Biscoff spread in a small saucepan over low heat. |
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10
Pour the melted Biscoff spread evenly over the cooled pie. Place the tart in the fridge for at least 4–5 hours, preferably overnight, so the flavors can develop. |
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11
Mix the mascarpone with 125 g of Biscoff spread for 1–2 minutes until smooth and creamy. Transfer to a piping bag with a nozzle. |
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12
Optional: drizzle thin lines of melted Biscoff spread over the top. Pipe small dollops of cream along the edge of the pie. Cut the tart into slices and serve. |
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