Apple-Biscoff Pie With Custard
Prep Time
50 minutes
Porties
Serveert 8
Niveau
Easy
This apple biscoff pie is a fun combination of comforting flavors with a nice balance of sweetness and freshness. It starts with a crunchy biscuit base, made with buttery theebiscuit crumbs. On top of that, we’ve got a caramelized apple filling that’s rich and warm, thanks to a hint of cinnamon and brown sugar. The creamy layer of custard adds smoothness, while a biscoff topping gives that final touch of indulgence. Don’t forget the crunchy walnuts, creamy whipped cream, and fresh apple slices for garnish—it’s a simple yet delicious dessert that everyone will love!
Ingrediënten
Bakvorm ø 22 cm
For this recipe, I used 4 apples (a total of 675 g). After peeling and coring, it came to 450 g.
Make sure the springform is well-lined with parchment paper to prevent the cookie base from sticking. This also makes removing the pie easier.
Press the cookie mixture evenly over the bottom of the springform to ensure an even thickness for a consistent texture.
Stir continuously while cooking the custard to avoid lumps, and make sure the mixture thickens sufficiently before removing it from the heat.
Add the garnish right before serving to keep it fresh and crispy, giving the tart a nice presentation.
Let the pie chill in the fridge for plenty of time, ideally overnight, to allow the flavors to meld and the pie to firm up.
Taste the layers as you go. This allows you to adjust the flavors to your liking before assembling everything.
Choose firm apples like Jonagold, Elstar, or Granny Smith for the best texture and taste. These apples hold their shape while baking.
Thoroughly peel the apples to avoid any tough texture in the filling. Cut the apples into thin slices or small cubes for even distribution in the pie.
For an extra flavor boost, consider adding a pinch of nutmeg or a bit of lemon zest to the apple mixture.
You can substitute the vanilla sugar with vanilla extract.
I used a 22 cm springform pan for this recipe.
This apple biscoff pie is a fun combination of comforting flavors with a nice balance of sweetness and freshness. It starts with a crunchy biscuit base, made with buttery theebiscuit crumbs. On top of that, we’ve got a caramelized apple filling that’s rich and warm, thanks to a hint of cinnamon and brown sugar. The creamy layer of custard adds smoothness, while a biscoff topping gives that final touch of indulgence. Don’t forget the crunchy walnuts, creamy whipped cream, and fresh apple slices for garnish—it’s a simple yet delicious dessert that everyone will love!
Stappenplan
1 Crush the tea biscuits in a food processor. |
2 Melt the butter in a saucepan over low heat. |
3 Mix the crushed biscuits with the melted butter in a large bowl until combined. |
4 Line a springform or baking pan with parchment paper. Spread the cookie mixture over the bottom, pressing it down firmly (use the back of a spoon to help). Place the base in the refrigerator to set. |
5 Heat the apple pieces in a frying pan over medium heat with the brown sugar, vanilla sugar, and cinnamon powder. Cook for 5-7 minutes until the apples soften and begin to caramelize. Stir well and let the mixture cool. |
6 In a deep bowl, mix the egg yolk, sugar, and vanilla sugar for 1 minute. Add the cornstarch and 75 ml of milk, and whisk until smooth. |
7 Bring the remaining 600 ml of milk to a boil in a saucepan. Remove from the heat and slowly pour the milk into the egg mixture, stirring constantly. |
8 Return the mixture to the saucepan and cook over medium heat until it thickens, stirring continuously. Transfer the custard into a piping bag. |
9 Spread half of the custard over the cookie base, followed by the apple mixture. Add another layer of custard and smooth it out. |
10 Melt the biscoff spread in a saucepan over low heat, stirring constantly, and let it cool. |
11 Pour the melted biscoff over the pie, spreading it evenly. |
12 Garnish the apple-biscoff pie with chopped walnuts on the sides, a dollop of whipped cream, biscoff cookies, and slices of apple. |
