If you’re looking to go next-level for you next holiday pie, this speculoos infused apple and pear pie is exactly what you’re looking for. Featuring finely ground speculoos cookies (we used Biscoff brand) in the crust, larger crumbles in the pecan streusel topping, and a decadent salted cookie butter caramel sauce both in the filling and drizzled over top, this fruit pie is anything but boring. While it may seem like a hassle, don’t skip giving your fruit the little pre-cook described in step 5. This method of par-cooking the slice apples and pears will help your fruit achieve a delightfully tender, but not-too-mushy texture through the baking process.
How to Make It
Prepare the Crust: Whisk together flour, cookie crumbs, sugar, and salt in a large bowl. Add cold butter pieces to bowl, and use fingertips to work butter quickly into flour mixture. Using a fork, stir buttermilk, 1 tablespoon at a time, into flour mixture until moistened and dough begins to come together.
Gently knead dough until it comes together completely (2 to 3 times). Press into a disk and wrap tightly with plastic wrap; chill 1 hour.
Preheat oven to 375°F. Remove dough from refrigerator. Roll dough into an 11-inch round on a lightly floured surface. Transfer dough to a 9 1/2-inch deep-dish pie plate; gently press into edges of dish and seal any tears. Fold overhanging dough over edge of dish to form a crust (crimp as desired). Chill until ready to fill.
Prepare the Cookie Butter Caramel: Heat butter and brown sugar in a medium saucepan over medium-low, stirring often, until butter and sugar melt. Whisk in cookie butter until melted and combined. Whisk in half-and-half, and cook, whisking constantly, until smooth and heated through. Remove from heat, and stir in salt.
Prepare the Filling: Bring 8 cups water to a boil in a large saucepan over high. While water is heating, peel, core, and slice apples and pears into 1/8-inch-thick slices; transfer fruit to a large heatproof bowl. When water reaches a boil, pour over fruit; let stand 10 minutes. Drain well; pat slices dry with a clean towel. Return fruit to bowl.
Sprinkle sugar, flour, vinegar, vanilla, cinnamon, and salt over fruit; toss gently to combine. Stir in 1 1/2 cups of the prepared Cookie Butter Caramel.
To assemble pie, pour Filling into prepared Crust; gently press into an even layer using a rubber spatula. Place pie on a rimmed baking sheet (to catch any spills). Bake in preheated oven for 25 minutes.
Prepare the Topping: Whisk together flour, cookie crumbles, pecans, brown sugar, and salt in a medium bowl. Cut butter into flour mixture using a fork or your fingertips until clumps form. Sprinkle Topping evenly over pie. Increase oven temperature to 400°F,and bake until topping is golden brown, 15 to 18 minutes. Cool slightly before cutting.
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