Peanut Butter Crumble Topped Apple Pie Recipes

PEANUT BUTTER CRUMB APPLE PIE

Steps:

• In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. , In a large bowl, combine the flour, brown sugar, lemon zest, cinnamon and nutmeg; cut in peanut butter and butter until crumbly. Sprinkle over filling. , Bake at 400° for 20-22 minutes or until topping is lightly browned. Cool on a wire rack.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

PEANUT BUTTER CRUMBLE TOPPED APPLE PIE

Steps:

• 1. Heat oven to 350 degrees
• 2. Blend sour cream,1/2 cup brown sugar, eggs, 2 tablespoon flour, vanilla, lemon juice, and salt in a large bowl with a whisk. Add apples and stir until well coated. Spoon into pie crust.
• 3. Stir together oats, remaining 3/4 cup flour, remaining 1/4 cup brown sugar, and cinnamon. Place butter and peanut butter in a microwaveable bowl on high 30 seconds or until butter is melted. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture over apples.
• 4. Bake 55-60 minutes or until apples are tender and topping is golden brown. Cool completely and store left over pie in refrigerate leftovers.