Preparation

• 1

  Preheat the oven to 160°c. Combine the Biscoff crushed cookies with the butter and mix well to combine. Add to a 28cm round pie dish. Firmly press the cookie crust to the bottom and sides, using your hands.

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• 2

  Place in the oven for 10-15 minutes until golden brown in colour. Leave to cool.

• 3

  Mix the cream cheese, cream and 70g Biscoff Spread together using a electric hand mixer until creamy.

• 4

  Spread the 100g of Biscoff Spread over the baked cookie base. Add the cream cheese filling on top and place this pie base in the fridge for 3 hours or till firmly set.

• 5

  Peel the apples and cut into cubes.

• 6

  Heat a pan with the butter, bake the apples until golden brown and soft.

• 7

  Take pie base out of the fridge and add the apples on top of the pie base.

• 8

  Serve with extra crushed Biscoff cookies and melted Biscoff Spread on top.