Enjoy the classic combination of peanut butter and apple in a satisfying pie!
Yesterday I was in need of dessert (when am I NOT in need of dessert?), so I decided to make a pie. Regular old apple pie didn’t seem blog worthy, so I tried to think of how I could add some pizazz. Nothing says pizazz like peanut butter. If you love spreading peanut butter on apples, then this recipe is for you. Let’s just get this out in the open right now: I use store-bought pie crust. There. I said it. If I made my own crust, I would be lucky to make a pie for Thanksgiving, and that would be about it. I find that refrigerated pie crusts do their job just fine, and that’s what I’m recommending here. If you love making your own crust, you have my upmost respect. Please substitute your homemade crust, and then follow the rest of the recipe. Now, let’s get to the pie!Print
- 1 refrigerated pie crust left at room temperature for 30 minutes (or homemade)
- 4 slices large apples peeled, cored, and cut into 1/4“(I used Gala apples)
- 3/4 cup brown sugar divided
- 1/3 cup plus 2 tablespoons all purpose flour divided
- 1 teaspoon cinnamon
- 4 tablespoon butter divided
- 1/4 cup peanut butter
- 3/4 cup rolled oats
- vanilla ice cream optional
Preheat oven to 350 degrees F. Press pie crust into pie pan, trim overhang, and crimp edges. Set aside.
In a large bowl, stir together apple, 1/2 c. brown sugar, 2 tbsp. flour, and cinnamon. Pour apple mixture into pie crust, and gently press down to make the filling somewhat flat. Dot apples with 1 tbsp. of cold butter.
Place peanut butter and 3 tbsp. butter in a medium, microwave-safe bowl. Heat for 30-45 seconds until butter is melted, stirring once during heating. Stir until smooth. Add oats, 1/4 c. brown sugar, and 1/3 c. flour. Stir together, then use your fingers to crumble the peanut butter mixture evenly over the apple filling. (It’s OK if it doesn’t cover the filling completely.)
Cover the edge of the pie with a
silicone pie ring
or aluminum foil. Bake in preheated oven for 45 minutes, or until apples are tender and crumb topping is golden brown. Serve warm or cold, preferably with vanilla ice cream.
I have a pretty shallow pie pan, and this amount of filling fits perfectly. For a deep dish pan, you should increase the filling ingredients by 50%.
You could eliminate the crust to make this as an apple crumble.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
Here are some other apple recipes I just know you’ll love!