American Pie Council

2018 Amateur Entry

 

Apple Peanut Butter Pie

Apple Peanut Butter Pie
David Harper
Lone Rock, WI
Apple Division –

Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water

Apple Pie Filling
2 ½ pounds cooking apples (peeled, cored, and sliced)
1 ½ cup white sugar
3 Tablespoon Brown Sugar
¼ cup flour
Dash of cinnamon
Dash of Nutmeg
1 cup peanut butter chips

Crumb topping
2/3 cup flour
2/3 cup oats
1/2 cup brown sugar
1 teaspoon cinnamon
pinch of salt
6 Tablespoons butter
½ cup peanut butter chips
Combine first five ingredients in a bowl. Cut in the butter until combined. Mix in peanut butter chips.

Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out disk of dough big enough to fit into a pie plate, trim the edges to about one-inch overhang. Fold under and crimp edges.

Apple Filling and Assemble the pie: Combine all ingredients in a bowl and place in crust lined pie plate. Top with crumb topping and bake for about 1 hour or until juices bubble. Place foil on top after 45 minutes so that topping does not brown too much.