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.

Click here to see my original apple pie recipe