Biscoff Apple Pie

You’ll Need:

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• 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!

Directions

1. Preheat oven to 200°C
2. Peel, core and chop apples into small chunks – about 1cm x 1cm
3. Mix apples with cinnamon, cornflour, 100g sugar and 150g Lotus Biscoff spread
4. Set aside whilst you make the pastry
5. Beat butter and 50g sugar together until just mixed
6. Add 25g Lotus Biscoff spread and continue to beat
7. Fold in the flour using a wooden spoon
8. Add 2-4 tablespoons of ice cold water if and as needed to help bring the pastry together
9. Wrap in clingfilm and refrigerate for 30 minutes
10. Split dough into 2 pieces – 1 piece about ⅔ and 1 piece about ⅓
11. Roll out bigger piece of dough on a floured surface and line a pie dish with it leaving a slight overhang
12. Fill with apple filling
13. Brush egg wash around the rim of the pie
14. Roll out second piece of dough and put on top of pie, crimping the edges together
15. Use a sharp knife to make a few holes in the middle of the lid and trim excess dough from the edge if needed
16. Brush the top of the pie with the remainder of the beaten egg and sprinkle with a little extra caster sugar
17. Bake in the preheated oven for 40-45 minutes until golden

Top Tips

• 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!