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Peanut Butter Apple Pie Crust
1/2 cup cake flour 2 sticks very cold unsalted butter (I place it in the freezer for about twenty minutes) 1 tsp sea salt 1 heaping tsp brown sugar 1 tablespoon unsalted roasted peanuts, chopped very fine 5-7 tbs ice cold water 1 Tablespoon white vinegar Mix flour, cake flour, salt, brown sugar and peanuts. Cut in butter. Drizzle in vinegar then ice-cold water a tbsp at a time and, until crumbly dough stays together when pinched. Form two disks and refrigerate for 2 hours. Roll out dough to line a nine inch pie plate. This makes crust for two single crust pies. Filling
3 Tablespoons all-purpose flour 1/4 Cup apple cider 1/2 Cup granulated sugar 1/2 Cup light brown sugar 1 tablespoon creamy peanut butter 1 teaspoon vanilla 8 apples (Combo of Granny Smith, Gala and Rome) peeled cored and sliced Melt butter in large saucepan. Stir in flour to make a paste. Add apple cider, white sugar and brown sugar; bring to a boil. Reduce temperature and let simmer for about 2 minutes or so. Add peanut butter and vanilla to the mixture. Add the apples to the butter mixture in the saucepan. Stir to combine evenly. Place in pie plate lined with crust. Peanut Butter Crumb Topping
½ to ¾ cup creamy peanut butter 3/4 cup dark brown sugar 1 cup rolled oats 3/4 cup chopped unsalted peanuts In a medium bowl, combine flour and peanut butter with a fork or pastry
cutter until it resembles peas. Stir in brown sugar oats, and peanuts.
Sprinkle evenly over the pie. |
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