(Contains some affiliate links)
- A pie dish – we like this enamel one
- A rolling pin – we recommend this set which includes a stainless steel rolling pin (great to keep your pastry cool so you don’t overwork it), which adjusts so you can roll to the perfect thickness! It also comes with a silicone baking mat with measurements on so you can accurately roll out your base and lid!
- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- Digital scales to weigh everything out super accurately!
- A nice big sharp knife for getting that perfect slice of Biscoff Apple Pie! We recommend this one, this one and this one!
Directions0/0 steps made
- Preheat oven to 200°C
- Peel, core and chop apples into small chunks – about 1cm x 1cm
- Mix apples with cinnamon, cornflour, 100g sugar and 150g Lotus Biscoff spread
- Set aside whilst you make the pastry
- Beat butter and 50g sugar together until just mixed
- Add 25g Lotus Biscoff spread and continue to beat
- Fold in the flour using a wooden spoon
- Add 2-4 tablespoons of ice cold water if and as needed to help bring the pastry together
- Wrap in clingfilm and refrigerate for 30 minutes
- Split dough into 2 pieces – 1 piece about ⅔ and 1 piece about ⅓
- Roll out bigger piece of dough on a floured surface and line a pie dish with it leaving a slight overhang
- Fill with apple filling
- Brush egg wash around the rim of the pie
- Roll out second piece of dough and put on top of pie, crimping the edges together
- Use a sharp knife to make a few holes in the middle of the lid and trim excess dough from the edge if needed
- Brush the top of the pie with the remainder of the beaten egg and sprinkle with a little extra caster sugar
- Bake in the preheated oven for 40-45 minutes until golden
- Try to chop your apples as uniformly as you can – equal sized apple pieces = equal and even cooking!
- When making pastry, try to make sure that the room you are in is as cool as possible
- Similarly, try to keep your hands cool – you can run cold water on your wrists to cool the temperature of your hands!
- Try to handle the dough as little as possible – if you melt the butter too much your pastry will be too sticky; you will have to add more flour and risk your pastry being dry
- Equally, try to roll out the pastry as little as possible – the more you roll, the more you stretch out the gluten in the flour, which can cause your pastry to shrink when cooked
- It is also very important to allow the pastry to rest in the fridge before rolling out to prevent shrinkage when baking
- Egg wash will help the pie crust to become golden and crisp – but milk can work too
- Leave your pie to rest a little before cutting into it so that you get a nice slice
- Don’t forget the pie holes in the top! This allows steam to escape from the filling and helps to avoid a soggy pie!