Lotus Biscoff Apple Pie

In a large skillet on medium heat, melt butter or margarine. Add the apples, cinnamon, cardamom, allspice, kosher salt, and 3 tablespoons sugar. Mix well. Saute on medium to medium low heat, stirring occasionally until apples start to soften up. Turn off heat and stir in the cookie butter.

Set the apple filling aside and allow to cool completely. Meanwhile, preheat oven to 425ºF. Prepare a pie plate (2 inches deep) with one of the batches of pie dough. Do not grease the pie plate. Just roll the dough out and gently form it into the pan.

Now that the filling is room temperature, scoop it into the prepared bottom crust. Smooth the filling so it’s evenly distributed. Roll out remaining pie crus and drape on top of filling. Decorate as desired. Be sure to include at least 3 to 4 vents in the top crust. If you are not cutting any decorative holes in the crust, then you can take a knife and make 3 to 4 small slits in the crust.

Brush the top of the pie with the beaten egg. Sprinkle the top with remaining 2 tablespoons sugar. Add a crust protector around the outer ring. In a bind, you can lightly cover edges with foil. If making this vegan, you can omit the egg completely. If omitting the egg, note that it will not brown the same way.

Bake at 425ºF on the bottom rack of the oven for 25 minutes. Remove the crust protector and bake for an additional 10 minutes. Serve hot, room temperature or cold!

Store in the refrigerator. This pie will keep for a week in the fridge. If making in advance, this pie freezes beautifully. Defrost at room temperature.