It’s fall. It’s apple season. It’s almost Thanksgiving! All of these factors on their own are somewhat negligible (minus Thanksgiving maybe), but when combined together in chef Amy‘s test kitchen… well you can see the results below for yourself.
Featuring a speculaas cookie crust filled with cookie butter and a cinnamon-apple medley, this pie delights in both taste and presentation. Give this recipe a shot and let us know what you think!
You will need:
- 3 cups (350 grams) ground up speculaas cookies
- 6 Tbsp unsalted butter, melted
- 3 Tbsp cookie butter, melted
- ¼ tsp salt
- 4 medium Honeycrisp or Pink lady apples, peeled, cored and cut into chunks
- 3 Tbsp honey
- ¼ cup water
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground nutmeg
- ¼ cup cookie butter, melted
- 2 – 3 Honeycrisp or Pink Lady apples, peeled and cored
- ½ lemon, juiced
- ¼ cup sugar
- ½ tsp ground cinnamon
- 2 Tbsp unsalted butter, melted
- 1 Tbsp sugar
Let’s get to it!
First we’ll start with the crust so warm that oven up to 350°F.
Then mix together the ground up cookies, melted butter, salt and cookie butter in a large bowl until the mixture resembles a wet sand texture. Press this mixture into a 9 inch springform pan, spreading it across the base and up the sides of the pan to at least 1 inch high. Make sure to really compress it! Then bake for 10 minutes, and cool to room temperature.
While the crust is baking, cut the apples for the topping into thin slices about 1/8” thick. Place the slices in a large bowl, and toss them with the lemon juice, sugar and cinnamon. Let this sit for 15 – 20 minutes to allow the apples to get a bit more pliable.
Onto the filling
Add all of the filling ingredients into a saucepan, and set it over medium high heat. Once the mixture begins to boil, reduce the heat so that the mixture is simmering. Cook for 12 – 15 minutes, stirring often, until the liquid has evaporated.
Then mash the apples with a fork until it resembles a chunky paste, and let it cool completely.
Putting it all together
We’re almost there folks! The base layer of this tart is cookie butter – so drizzle ¼ cup of that melted goodness over the base of the cooled crust.
Then drop the apple filling mixture over the cookie butter in large spoonfuls, and spread it to cover the whole base of the crust.
Now take those apple slices you’ve been marinating, and drain off any excess liquid. This next part takes a little patience – but it’s worth it for that extra little pizazz! Arrange the apple slices over the filling in a circular pattern starting on the outer edge, overlapping the slices snugly, covering the outer perimeter of the crust. Arrange a second inner layer, placing the slices in an opposite direction in the same circular pattern. Fill the centre hole with smaller slices in a rosette pattern.
Last but not least, brush over the apple slices with melted butter, and sprinkle over top with a tablespoon of sugar. Bake the tart at 350°F for 40-45 minutes, and let it cool completely before removing it from the cake pan.
We wish you all a lovely Thanksgiving with friends and family, filled with love, laughter, and good food! Check back here next week for more dessert goodness, and remember to follow us on Instagram (@demetres) and Facebook for daily dessert inspo ☺️