I was baking some pies last month for photoshoots where I just needed any pie. So, I decided to experiment and try out new flavors – because if they tasted terrible, at least I still could use the pie for the background prop I needed it for. Lucky for me, none of them turned out terrible, so new pie recipes coming your way! One of the flavors I made was this Peanut Butter Apple Pie, and turns out – it’s amazing!
We are in pie season right now, and apple pie is familiar for this time of year. But, have you ever had a Peanut Butter Apple Pie? It is basically apple pie with the addition of peanut butter inside. Making it a bit more creamy, sweet, and also salty. This Peanut Butter Apple Pie is a recipe you have to try!
Tips for Making the Best Peanut Butter Apple Pie
• Prep your pie dough the day before you plan to bake the pie. It should be chilled in the fridge overnight. But, don’t leave pie dough in the fridge for more than one whole day, as it can go bad. If you make pie dough and can’t use it the following day, freeze it! Then just thaw it in the fridge for 1 day before using.
• As I always say with recipes that use peanut butter – use a peanut butter you like! Not all peanut butters are created equal, and they all have different flavors because peanuts farmed in different places have different flavors. So stick to the one you like. My two favorites are Organic Smuckers and Organic Kirkland (yes, Costco!).
• I use Fuji apples in this pie, but you can also use Gala or Cripps Pink as those are a similar flavor profile. But if your favorite apples are Granny Smith, you can use those too! I like to have a sweeter apple with the addition of the salty peanut butter, which is why I chose Fujis.
• Removing the skin on your apples is not necessary for pie. Trust me, I own a bake shop. Pies bake for so long and cook the fruit filling inside, making it soft and tender. You won’t even notice leaving the skin on, and it saves you from having to peel your apples every time.
• I used heavy whipping cream to brush over the top of this Peanut Butter Apple Pie to make it eggless. You can also use my traditional egg wash if you prefer (1 tablespoon beaten egg plus 1 tablespoon water). You can also use milk if you don’t have heavy whipping cream, all will give you a beautiful golden brown crust.
Peanut Butter Apple Pie
Makes 9-inch pie
227 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour, plus extra for rolling
1 teaspoon organic cane sugar
1/4 cup plus 3 tablespoons cold water
3/4 cup (170 grams) Organic Valley Salted Butter, cold
170 grams (3/4 cup) organic cane sugar
21 grams (3 tablespoons) organic all purpose flour
1 teaspoon organic cornstarch
1 organic large Fuji apples
21 grams (1 tablespoon) organic raw honey
94 grams (1/3 cup) organic peanut butter
2 tablespoons organic heavy whipping cream
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Preheat the oven to 350°F.
To make the filling: In a medium bowl, add the cane sugar, flour, and cornstarch and whisk together.
Chop the apples, leaving the skins on. Add the apples, honey, and peanut butter and stir with a spatula to combine completely. Set aside. Have the topping ready.
Grease the pie dish well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
Add the filling into the pie pan and spread out evenly. Top with the smaller pie dough top and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
Using a pastry brush, brush the dough with the heavy whipping cream. Make a vent in the top of the pie using a sharp knife. I like to just make flour little vents.
Bake for 1 hour and 15 minutes, or until golden brown. Store in the fridge for up to 5 days.
High Altitude – Bake at 350°F for 1 hour, or until golden brown.