Peanut Butter Apple Pie

Last Christmas I took a classic staple of pumpkin pie and made peanut butter pumpkin pie. This year I did the same with apple pie and made peanut butter apple pie. Both recipes are from Lee Zalben, who wrote the Peanut Butter and Company Cookbook which I love!

I did not venture to making my own crust because I am not that ambitious yet so I took help from the Pillsbury Dough Boy. One day I will make my own crust, maybe after if I decide to go to culinary school, which I was brainstorming the idea with my mother.

If I went to culinary school I would want to study in France or NYC, big difference. I could make this into a hobby, or second career when I retire, I am not entirely sure but it is something I would be interested in.

The peanut butter filling was heaven when I tasted an apple dipped in it. What else can be any more great than melted peanut butter, butter, and brown sugar? Peeling the apples was the worst but cutting them was a lot of fun. The sound of the crisp cool apple being cut by the knife was therapeutic.

Ingredients

6 Granny smith apples, peeled and sliced
1 cup natural peanut butter (I used PB&Co. Old Fashioned Smooth)
1/4 cup unsalted butter
1 cup light brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1/4 all purpose flour
1/4 cup granulated sugar
1 pkg. pre-made pie crustr

Directions

1. Preheat your oven to 450°F.

2. Place the peanut butter, butter, brown sugar, and salt in a small saucepan and heat on a very low flame and stir until well combined. Remove from heat and add the cream. Mix until smooth and set aside. Let cool.

3. Place the apples in a large bowl and sprinkle the flour on top of the apples and toss with your hands until the apples are well coated.

4. Place the peanut butter filling in the pie shell. Place the apples in the filling one at a time, pressing down so that they become immersed in the filling. Periodically press down on the apples to allow the filling to rise. Continue until all of the apples are incorporated into the filling. Sprinkle the granulated sugar on the top of the pie.

5. Place the pie in the oven and bake at 450°F for 10 minutes. Lower the heat to 350°F and bake for an additional 50 to 60 minutes until the top is golden brown.

Note: Cover the edges of the crust with strips of aluminum foil to protect the crust from burning. Remove the strips during the last 20 minutes of baking.

Source