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Biscoff Butterscotch Apple Pie {with Sugar Cookie Crust}

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posted: 03/15/13

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

Perhaps this should be named the Better Late Than Never Pie?

See . . . . I made this pie for Pi Day. More specifically for Dorothy’s Pi Day Party.

Pi Day Pie Party

Which . . . is today.
Ahem.
So. Let’s skip with the cute/funny/sortta funny?/scary/terrifying parenting stories.
Let’s talk pie.
You start with a tube of Pillsbury Sugar Cookie Dough. Then you mash it into the pie plate. You don’t  eat any of the dough. I know. It goes against everything I believe in. But the people at Pillsbury tell you not to eat it, and you need every last scrap of dough.
Bake the crust for 10 minutes in a 350 degree oven. It’s not going to firm up nicely like a crust, and honestly, it doesn’t matter.
Then cut up some granny smith apples, specifically 8.
Next, and really, if there was a Nobel prize for baking, I’m pretty sure that I would win it for this, pour some biscoff butterscotch ganache over the apples. Yup, you read that right.
Now. At this point, you could just start eating apples and ganache and wash it down with a course of partially baked sugar cookie crust. And no one would judge you.
But, if you want pie, top it with some streusel and throw it in the oven for thirty minutes.
Bask in the glory that is the sugar cookie crust.
Watch out though. Tiny little hands will try to get in on the sugary goodness.
Biscoff Butterscotch Apple Pie with Sugar Cookie Crust
  • Biscoff Butterscotch Ganache (recipe below)
  • 16.5 oz of Pillsbury sugar cookie dough
  • 8 granny smith apples peeled and sliced
  • 1 stick butter, softened
  • 1 cup of quick oats
  • 1 cup brown sugar
  1. Preheat the oven to 350 degrees. Smoosh the cookie dough into the pie plate and bake for 10 minutes. When you pull it out, it will be ooey gooey. Don’t just take a spoon to it. But! Use the back of a spoon to pull up some of the dough on the edges of the pan.
  2. Pour in the apples, and then pour the ganache on top.
  3. Combine the butter, oats, and brown sugar with a fork. Top the pie with it.
  4. Bake for 30 minutes. If you would like to serve your pie steaming hot, go ahead and cut in, but it will be liquidy deliciousness. If you would like a more solid pie, refrigerate overnight.
Biscoff Butterscotch Ganache
  • 1/3 cup Biscoff Spread or Cookie Butter (either is fine)
  • 2/3 cup butterscotch morsels
  • 1 cup heavy whipping cream
  1. Bring the heavy cream to a boil over medium low heat, stirring constantly.
  2. In a separate bowl, have the Biscoff and butterscotch chips.
  3. Pour the boiling heavy cream over the Biscoff and butterscotch. Mix gently with a spoon. Once it is smooth, mix it with a whisk, until the chips are completely dissolved and there are no more little lumps.
  4. Refrigerate until it thickens, between two and four hours.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Tina says

    I would not boil the cream. heat in microwave safe bowl or 2cup measuring cup. pour over butterscotch chips and cookie spread. let set for 5 min. Then stir smooth….Voila! ganache!

  2. jhon says

    hi , first lemee Thank u LISA :D
    + How do you come up with this stuff?!

    u inspire me
    Thank u Again

    • Lisa Longley says

      Lol! Thanks Jhon!

  3. Jenni @ Traveler in the Kitchen says

    WOW! This recipe is so insane and looks amazing. I’ve got some cookie butter hiding in the cabinet for just the right occasion….this might be it.

  4. Kelli Smith says

    Any chance you can drop additional bits of cookie dough over the top of apple mixture prior to baking??

    • Lisa Longley says

      I haven’t tired it that way! If you do, let me know!

Trackbacks

  1. […] that I think Cookie Butter and Butterscotch are a match made in heaven because of this fudge and this pie.  And these cookies really don’t disappoint.  {If you aren’t familiar with Cookie […]

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