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Sticky cinnamon-spiced apple pie jam with buttery pie crust cookies dusted with biscoff cookie sugar.
These are the best. I mean truly I may never make a pie again. I had a bunch of apples and wanted to make an apple pie jam. The jam turned out so good I thought how great it would be in a pie. Since the jam is so concentrated and sticky reworking it into a pie would be impossible. So pie crust cookies to scoop it all up turned out to be an even better thing.
This recipe is simple it just peeled and cored yellow apples that simmer in a sticky brown and white sugar syrup with a cinnamon stick tossed in. The pie crust takes my favorite pie crust recipe and bumps up the sugar. I brush it with sweet evaporated milk then I top it off with buttery biscoff cookie crumbs, and cane sugar crumbs. Check out my tips and tricks below for the best apple pie jam and pie crust cookies. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST APPLE PIE JAM + PIE CRUST COOKIES
sugar: since i don’t use gelatin or any type of pectin you have to up the sugar. adding more sugar will add to the sticky binding illusion you get from gels like pectin.
boiling; boiling is the only thing that gets the sugar to the sticky syrupy point. boiling the sugar will start to coat the apples in the sticky sweet glaze
butter: add butter at the end to add an extra layer of richness.
cold:: when making the dough treat it like any other pie crust or biscuit. cut butter cut into the dough as well as resting the complete dough in the fridge it will give the crust cookies a flaky butter crust. form dough into a log then wraps in plastic wrap. cut the circles to your preferred thickness. the thicker the better for holding the jam. make sure to indent the edges with the edge of a fork to give it the pie crust look.
biscoff crumble: the biscoff crumbles adds color and flavor. without adding the cookies to the actual crust. 3 cookies and the crumble really set the cookie off hardened with the turbinado cane sugar.
putting it all together: enjoyed together or separate. serve a heaping tablespoon of apple pie jam onto every cookie. top with whipped cream and another sprinkle of biscoff sugar. The jam is even better slightly warmed. don’t forget a scoop of ice cream.
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