Biscoff/Cookie Butter spread topped with apples and cinnamon, all on a pie crust.
If you thought the combination of peanut butter was mind blowing, just wait until you try apples and Biscoff (cookie butter.) A match made in heaven, indeed. Actually, I think chocolate and biscoff might top them all. But that’s a different post, for a different day. (Note to self, try said combination.)
Anyway, “What’s a Rustic Pie?!?!?” You may be asking. A rustic pie, or a Galette, is a freeform pie. So, you roll out your crust, top with cookie butter and apples, fold over the edges, and bake. it’s easier and less fussy than a pie, and my lazy self LOVES it. So easy, and so good. This takes so little time and is SO SO easy. If you have a ready made pie crust (I make my favorite homemade and keep disks in the freezer for easy access), then it’s less than 10 minutes of prep time and 25 minutes baking.
I can’t wait to make this pie again- and I don’t repeat recipes often.
- Pie Crust
- ¼ C Biscoff or Cookie Butter Spread
- 2 small apples
- Cinnamon, to taste
- Preheat oven to 375˚F. Core and thinly slice apples.
- Roll out pie crust to about 10'-12' diameter. Top with Biscoff and apples, leaving 1-2 inch edge.
- fold edges over toppings. Bake for 25-30 minutes, or until crust is golden brown.
- Galette is best day made, but will keep for up to 7-5 days.