Biscoff Apple Pie with Browned Butter Crust

I'm not obsessed with all things browned butter, but I think that it definitely has its place.  Like in brownies, and chocolate frosting, and cookies.  And now in pie crust.  I totally did this, and it was totally amazing.  Also, Biscoff cookie butter on apples is so perfect, so isn't it totally a no brainer to put it in my apple pie?  And wrap the whole thing up in a crazy delicious browned butter crust?  You. Are. Welcome.  Original pie crust recipe found here.

Biscoff Apple Pie with Browned Butter Crust

Biscoff Apple Filling:
3 pounds peeled, sliced apples
2/3 cup granulated sugar
3 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3/4 cup Biscoff cookie butter spread, warmed in the microwave

Browned Butter Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
16 Tablespoons (2 sticks) butter, browned and chilled and cut into small chunks
6 Tablespoons shortening
6 to 8 Tablespoons cold water

Preheat the oven to 375F.  Set aside a 9 inch pie plate.


In a large bowl, toss together the sliced apples, sugar, flour, cinnamon, and cloves, until the apples are evenly coated.  Set aside while you make the crust.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold browned butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and sprinkle 6 tablespoons of the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball, adding the remaining water if necessary.  Divide the dough in half and form into disks.  

On a floured surface, roll out one half of the dough, and fit it into your pie plate.  Pour the apple mixture into the prepared pastry.  Spoon the warmed Biscoff evenly over the top of the apple mixture.  Roll out the remaining crust and place it on top of the apple mixture.  Seal and crimp the edges, and cut several slits in the top crust to vent the steam.

Bake the pie for 60 to 80 minutes, or until bubbly.  If the crust starts to brown too quickly, loosely cover with a piece of foil.  Remove pie from the oven and let cool.  Makes about 8 servings.

Enjoy!  -Cardamommy