Ingredients
For the Cookie Dough:
200 g tea biscuits
165 g unsalted butter
For the Apple Mixture:
675 g apples (4 apples)
45 g brown sugar
8 g vanilla sugar (1 packet)
4 g cinnamon powder (1 teaspoon)
For the Yellow Cream (Custard):
3 egg yolks (medium)
100 g granulated sugar
16 g vanilla sugar (2 packets)
60 g cornstarch
75 ml milk
600 ml milk
For the Topping:
150 g Biscoff paste
For Garnish:
Biscoff cookies
Walnuts
Apple slices
Whipped cream
Directions
Step 1
👨🍳 1) Prepare Cookie Base: Crush 200g tea biscuits into fine crumbs. Melt 165g unsalted butter and mix it thoroughly with the biscuit crumbs. Press the mixture into the base of a pie dish. Refrigerate for 30 minutes to set.
Step 2
👨🍳 2) Make Apple Mixture: Peel, core, and slice 675g apples. In a pan, cook the sliced apples with 45g brown sugar, 8g vanilla sugar, and 4g cinnamon powder over medium heat until softened. Set aside to cool.
Step 3
👨🍳 3) Prepare Yellow Cream (Custard): In a bowl, whisk 3 egg yolks with 100g granulated sugar and 16g vanilla sugar until pale. Add 60g cornstarch and mix well. In a saucepan, heat 600ml milk until almost boiling. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat, cover with plastic wrap (touching the surface), and let it cool.
Step 4
👨🍳 4) Assemble the Pie: Spread a layer of Biscoff paste over the chilled cookie base. Arrange the cooked apple mixture on top of the Biscoff paste layer. Pour the cooled custard over the apples, spreading it evenly.
Step 5
👨🍳 5) Garnish and Serve: Decorate the pie with Biscoff cookies, walnuts, apple slices, and whipped cream as desired.
