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!


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.


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

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

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

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

  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!

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

  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!

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

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

  9. Our crumb topping did not bake right, still flour like, not brown and "crunchy" like. Did we over mix the topping?

    1. Hi Tracey - I'm very sorry to hear that. I think it's unlikely you over-mixed but maybe under-mixed. You basically need to squish it all together and then crumble it up using your fingers. If it was a very dry day or you live in a dry climate, you can try adding another tablespoon of peanut butter to make it less flour-like but be sure it's fully incorporated before you crumble it up. I hope that helps!


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