Biscoff Butterscotch Apple Pie With Sugar Cookie Crust

Ingredients:

• Biscoff Butterscotch Ganache (recipe below)
• 16.5 oz of Pillsbury sugar cookie dough
• 8 granny smith apples peeled and sliced
• 1 stick butter, softened
• 1 cup of quick oats
• 1 cup brown sugar

Directions:

1. Preheat the oven to 350 degrees.  Smooch the cookie dough into the pie plate and bake for 10 minutes.  When you pull it out, it will be gooey.  Don’t just take a spoon to it.  But!  Use the back of a spoon to pull up some of the dough on the edges of the pan.
2. Pour in the apples, and then pour the Gan-ache on top.
3. Combine the butter, oats, and brown sugar with a fork.  Top the pie with it.
4. Bake for 30 minutes.  If you would like to serve your pie steaming hot, go ahead and cut in, but it will be liquify deliciousness.  If you would like a more solid pie, refrigerate overnight.

Bi-scoff Butterscotch Gan-ache

• 1/3 cup Biscoff Spread or Cookie Butter (either is fine)
• 2/3 cup butterscotch morsels
• 1 cup heavy whipping cream

Directions:

1. Bring the heavy cream to a boil over medium low heat, stirring constantly.
2. In a separate bowl, have the Biscoff and butterscotch chips.  
3. Pour the boiling heavy cream over the Biscoff and butterscotch.  Mix gently with a spoon.  Once it is smooth, mix it with a whisk, until the chips are completely dissolved and there are no more little lumps.
4. Refrigerate until it thickens, between two and four hours.

Source:  wineandglue.com