Fall is in the air, which means apple season is upon us. There are so many ways to use this delicious, healthy fruit, from candied apples on a stick to apple salads, apple fritters and of course, apple pies. If you enjoy both candied apples and apple pie, you may want to try this recipe for Peanut Butter Crumb Apple Pie, which combines the best of both tastes.
The peanut butter adds extra yumminess to the crumb topping, making this apple pie different than most. If, like me, you’re a fan of both apples and peanut butter, then you’re sure to love this pie!
PEANUT BUTTER CRUMB APPLE PIE
1 (21-ounce) can apple pie filling
1 teaspoon lemon juice
1 (9-inch) pastry shell, (store-bought or homemade), baked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 to 3 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons chunky peanut butter
2 tablespoons cold butter
Thinly sliced apples for garnish on pie after it is baked and several slices for each serving
Combine the pie filling and lemon juice. Spoon into pastry shell.
In a large bowl, combine flour, brown sugar, lemon peel, cinnamon, and nutmeg. Cut in peanut butter and butter until crumbly.
Sprinkle over filling. Bake at 400 degrees for 20-22 minutes or until topping is lightly browned. Cool on wire rack and garnish with 4 thin apple slices. Then garnish each serving with two thin apple slices. Makes 6-8 servings.
May be served with scoop of vanilla ice cream or dollop of whipped cream.
If you want to make your own pie crust, you might try the following recipe.
SINGLE PIE CRUST
1 1/4-cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4-5 tablespoons ice water
Mix flour and salt and cut in shortening until crumbly. Gradually add water 1 tablespoon at a time, tossing with a fork until dough holds together when pressed.
Shape into a disk, wrap with plastic wrap or foil and refrigerate 1 hour or overnight.
After the dough is chilled, place it on a lightly floured surface and roll into a 1/8-inch-thick circle. Transfer to a 9-inch pie plate.
Trim crust to 1/2 inch beyond rim of pie plate, flute edge.
Use your favorite pie filling and enjoy!
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