Friday, November 22, 2013

Deep Dish Dutch Apple Pie with Peanut Butter Streusel

If I had to be known for a signature dish, it would probably be my apple pie.  It's our annual Thanksgiving dessert and Brian's particular favorite.  The first time I made it for him, a few months after we first met, he told me I should have gone into the apple pie making business.  And, naturally, I've been making it for him ever since.


But I've been wanting to play with some variations and I do love a good crumb topping.  So, with Thanksgiving just around the corner, I gave my signature classic a new and very tasty twist.  We all know that apples and peanut butter are a good snack so why not have them play together in a pie?  Enjoy!

Ingredients

Pastry Crust:
1 1/2 Sticks unsalted butter, chilled and cut into 1" pieces
1 1/2 Cups all purpose flour
1/4 Cup sugar
1/2 Teaspoon baking powder
3/4 Teaspoon salt
6 Tablespoons ice water

Apple Filling:
3 Golden Delicious apples (or other sweet apples)
3 Granny Smith apples (or other tart apples)
1/2 Cup sugar
1 Tablespoon fresh lemon juice
1/4 Cup all purpose flour
1/4 Teaspoon salt

Peanut Butter Crumb Topping:
1/2 Cup sugar
1 Cup flour
1/4 Cup peanut butter
Pinch of salt

To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

Peel, core and slice the apples. Combine them in a bowl with the sugar, lemon juice, flour and salt.

After the dough has chilled, roll it out on a well-floured surface until it's about a 12" circle. Lay it into a deep dish pie or tart pan (mine is 9" x 2 1/2") and pour the apple mixture into the dish.

Make the crumb topping by combining the sugar, flour, peanut butter and dash of salt in a bowl.  Using your fingers, crumble the mixture over the top of the apple filling.  Bake in a pre-heated 350 degree oven for 50 - 60 minutes or until the top and sides are a light golden brown.  Makes approximately 12 servings.



10 comments:

  1. Be still my peanut butter and crumb topping loving tummy and heart! xoxo to you Anita for this one.

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  2. You are so right, apples and peanut butter are the perfect combination! And nothing beats a good crumb topping!

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    1. Thanks, Joan! I'm thinking of adding crumb topping to everything. :)

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  3. aw, so sweet! You really do make some epic apple pies. Omijeeeez pb crumb topping?? YES

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  4. Although I have never added peanut butter (brilliant!) this is Jerry's favorite pie. It has to have that crumb topping on it too. I am going to use this recipe next week. Looks beautiful!

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  5. I am all about the crumb topping and peanut butter. yum, yum!!

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  6. You probably know how I feel about deep dish pie right now ;) And Im pretty excited to try this with the peanut butter topping!

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  7. Whoa, those are perfect looking pies that you've baked, Anita. And aaaaaaw yeah for that peanut butter topping. Genius!

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  8. Girl, I have no words. Feel free to make a special delivery :)

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