Peanut Butter And 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.

APPLE PEANUT BUTTER DELIGHTS

Steps:

• Preheat the oven to 350 degrees F.
• Halve the muffins and spread a heaping tablespoon of peanut butter on each half. Layer the apple slices on the peanut butter. Mix the sugar, cinnamon and nutmeg together in a small bowl and sprinkle about 2 teaspoons on top of each muffin half.
• Put the muffin halves on a baking sheet and bake for 10 minutes. Set the oven to low broil and cook until bubbly and caramelized, about 3 minutes.

WARM APPLE PIES

Steps:

• Preheat the oven to 350 degrees F.
• Warm the tortillas in a microwave to make them pliable. Spread each tortilla with 1 tablespoon of peanut butter. Divide the apple filling between the 4 tortillas. Fold in sides and then roll up each tortilla. Transfer to an ungreased baking sheet and make a couple of slashes in the top to allow the steam to vent. Sprinkle the tops of tortillas with 1 tablespoon sugar and bake until lightly browned, about 10 minutes. Remove from the oven and put the tortillas on a serving platter.
• In a small bowl, whisk together the cream cheese, milk, powdered sugar, and pumpkin pie spice. Brush on the apple pies and serve.

APPLES AND PEANUT BUTTER (APPLE SLICES)

Steps:

• Core and slice apple into wedges.
• Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge.
• Enjoy!

PEANUT BUTTER AND APPLE SANDWICH

Steps:

• Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.

APPLE BUTTER PIE

Steps:

• In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

PEANUT BUTTER APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter, peanut butter and sugar.
• Add egg and beat well.
• Sift dry ingredients together and add them alternately with applesauce.
• Stir until smooth.
• Line a 8x8x2" pan with wax paper.
• Pour batter into pan. Bake about 40 minutes or until done.
• Allow to cool for 5-10 minutes then turn cake out onto a cooling rack. Peel off wax paper.

PEANUT BUTTER ICE CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
• Bake crust in preheated oven for 8 minutes. Chill.
• In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

BROWN-BUTTER APPLE PIE

Steps:

• Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
• Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.