Peanut Butter Apple Pie
image via food52
I’m not a cook in the least - I’m more of a follow the recipe to a T gal, so that always made me shine in the baking world. Fall felt like the perfect time to bring it back up again.
I knew I wanted to try to make an apple pie for the first time, but I wanted to put a little twist on it with bringing together the classic combo of peanut butter and apples. One of my favorite snacks and in typical Lauren fashion, I thought it was going to be a super unique pie combo (spoiler: it wasn’t… there are lots of recipes out there!)
I tried out the Skippy Peanut Butter Apple Pie, but I subbed in JIF, because I’m a JIF girl! Also, I’m all about the easy, so boxed pie crust will be perfection along the way, but make yours as you like it!
Ingredients
6 cups peeled and sliced Granny Smith apples
¾ cup plus 1 tablespoon sugar, divided
½ cup SKIPPY® Creamy Peanut Butter
1 tablespoon flour
1 tablespoon lemon juice
1 teaspoon cinnamon
¼ teaspoon salt
1 (14.1-ounce) box refrigerated pie crusts
1 tablespoon milk
Directions
Heat oven to 425°F.
In a large bowl, mix apples, ¾ cup sugar, peanut butter, flour, lemon juice, cinnamon, and salt.
Place one pie crust in ungreased 9-inch pie plate.
Pour apple mixture into crust lined pan, spreading evenly.
Top filling with remaining crust, sliced into strips to form a lattice. Crimp edges to seal.
Use any scraps to cut shapes to decorate edges.
Brush with milk and sprinkle with 1 tablespoon sugar.
Bake pie on a sheet pan 40 minutes, or until apples are tender and crust is golden brown, covering edge with foil after 20 minutes to prevent excessive browning.
Cool 2 hours before serving. Serve with ice cream.
