This Thanksgiving, I couldn’t decide between a custard pie and a fruit pie. Specifically apple, since it’s my husband’s favorite. Then one day, I thought, “Why not combine them? Tart cinnamon apples with sweet vanilla custard.” That’s when I came across the enormous Costco pack of Biscoff cookies, just begging to be turned into a cookie crust for my burgeoning pie idea.

After some research, I got to work! It came together rather easily, and I crossed my fingers as we cut into it on Thanksgiving. Imagine my total glee when it wasn’t just successful, it was DELICIOUS! Every guest enjoyed every single bite! The crust is sweet and filled with your favorite holiday spices, the custard is smooth and creamy, and the apples are tart and perfectly toothsome. The combination is meant-to-be! For an extra burst of flavor, I highly recommend a dollop of this Mascarpone Whipped Cream spooned on top!

IMPORTANT NOTE: Different varieties of apples may need adjusted cooking time. Aim to cook just until tender crisp, checking the apples with a fork. Also, some apples are juicier than others. If you would like your filling thicker, make a slurry by combining 1 TBSP cornstarch with 1 TBSP water, and add a little at a time while the mixture is boiling until you reach desired consistency.

Biscoff Cookie Crust
(Original recipe: Salt & Baker)

32 Biscoff cookies, finely crushed (2-1/2 C crumbs)
6 TBSP butter
Pinch of salt

Add all ingredients to a medium sized bowl. Using a fork, mix to combine. Transfer the mixture to a 9-inch round pie plate. Using your hands or the bottom of a cup to press the crumbs into the bottom and up the sides of the pan. Chill the Biscoff cookie crust in the fridge for 30 minutes or until firm.

Pastry Cream (Crème Pâtissière)
(Original recipe: Life, Love, and Sugar)

1 egg yolk, gently beaten
3 TBSP sugar
3/4 TBSP cornstarch
9 TBSP milk
1/2 TBSP salted butter
1/2 tsp vanilla extract

Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. Reduce heat to medium and simmer for 2 minutes. Remove from heat.

Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.

Spiced Apple Filling
(Original recipe: Spend With Pennies)

4 medium Granny Smith apples
1/3 C sugar
3 TBSP water
2 TBSP butter
1 TBSP cinnamon
1 TBSP + 1 tsp cornstarch
2 TBSP water

Peel, core, and chop apples into 1/4-1/2 inch chunks.

Melt butter and cinnamon over medium heat. Stir in apples, sugar, & water.

Cover and cook stirring occasionally for 4-6 minutes or until slightly softened.

In a small dish, combine cornstarch and 2 TBSP water. Add to the pan while stirring and continue to cook until apples are soft (but not mushy) and filling has thickened. Let it bubble for one minute. Allow to cool.

To assemble the pie, spread the pastry cream evenly into the cooled cookie crust, top with the apple mixture, and serve!