“You are enough”
This pie shows how truly impatient I am—I can’t even wait for the oven to preheat long enough for me to warm up a slice.
Okay. Let’s start at the beginning. We all know I freaking love fall. I’m a seasons gal, but UGH gimme those crunchy leaves on the ground and some crisp air and I am in heaven. I’m heading to Maine in a week to visit my family and I get so giddy every time my mom tells me it’s in the 50’s. Finally I can wear 3 sweaters, my jeans, some boots… I don’t care if it’s out of control!
This past week in Atlanta, it’s been in the 60’s when we wake up, which I can appreciate. I mean, I even wear a sweatshirt to walk the pup when it’s that cold here in the mornings, who have I become?! (Maine is going to kick my ass) Now I know the last recipe I posted was pumpkin, but anything apple has a special place in my heart now and forever. Apple picking, apple cider, apple donuts, apple butter, apple pie, apples! How can something be so perfect? HOW?! So, of course, I combined my husbands favorite dessert: apple pie, and my favorite snack: apples and peanut butter, to make this masterpiece.
There’s no way you can tell me that apples and pb was not a staple in your snack diet growing up, or even one now?! If you have a nut allergy—I am truly sorry—but subbing sunflower butter for this would be soooo damn good. Try it! I thought, why the hell haven’t I made this before?! It’s been staring me back at me for 25+ years, who am I? Et voila! This pie was born.
I jazzed up the crust a lil bit with way more spices, some maca (because hello health benefits + salty caramel flavor) and collagen (my skin is basically a wrinkle). The apples were no different: spiced. Heavily. And then the best part of it all, the peanut butter filling. As I can no longer enjoy dairy milk of any kind, I cracked open a can of coconut milk, threw in a little coconut sugar, and a booty ton of peanut butter turning it all into this thick, luscious sauce! Coated those apples in it, and YUM CHILDHOOD SNACK ON STEROIDS ALERT! Lastly, a crumb topping of all toppings. Oaty, nutty, spicy, salty—she a dream.
So, as I mentioned above, I am impatient. I literally can’t wait for anything. I can’t wait for the coffee to be finished brewing, I can’t wait for my husband to finish anything before I get in his way, I can’t be second in line to shower because I must do it the moment I want to … okay maybe I’m just a little rude? Who knows, patience has neverrrrr been my thing, but I’m working on it, I promise.
And, in conclusion, as my husband goes to preheat the oven to warm this pie up a bit, I say screw thatand eat it chilly from the fridge, and it’s still JUST as good. Although I do recommend heating it up, the melty peanut butter is unreal with dem apples.
So, please remove the spoon from your peanut butter jar long enough to make this pie. Then send me a thank you e-card!
crust ingredients
Flour—6.75 oz, or 1 ¼ C
Coconut Sugar—1 TBL
Salt—¾ tsp
Ginger—1 tsp
Cinnamon—½ TBL
Black Pepper—¼ tsp
Cloves—½ tsp
Nutmeg—½ tsp
Cardamom—¼ tsp
Maca Powder—½ tsp
Collagen—1 scoop
Butter, cold—4 oz, or ½ C (1 stick)
Water—4 oz, or ½ C
process
In a bowl, combine the flour, sugar, salt, spices and collagen.
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Cut up your cold butter into small cubes and add to the flour mixture.
Using your hands, coat all of the butter with the flour, making each little cube about pea sized.
Add the water.
Mix with your hands until a dough forms that is not overly sticky or too dry.
*Note: you should add the water slowly to your dry, as you may not need to use all of it. If you believe the dough is either too wet/too dry, then you may add more liquid or more flour.*
Wrap the dough in plastic and allow to chill for at least 2 hours.
apple filling
Apples, peeled and sliced—5 large
Coconut Sugar—2 oz, or 1/3 C
Almond Flour—1 oz, or ¼ C
Lemon Juice—1 lemon
Cinnamon—2 tsp
Nutmeg—¼ tsp
Cardamom—¼ tsp
Almond Extract—½ tsp
process
Peel and slice the apples. I like them about ¼“ thick, allows for them to have a slight crunch after the pie is baked.
Add lemon juice + extract and mix.
In a small bowl, combine all of the spices.
Add to the apples, mix to coat.
Set aside until ready to use.
pb filling
Coconut Milk—4.5 oz, or ½ C
Coconut Sugar—2 oz, or 1/3 C
Peanut Butter—5.75 oz, or 2/3 C
process
In a small saucepan, melt together the coconut milk, sugar and peanut butter.
Pour over the spiced apples to combine.
Set aside until ready to use.
oat crumb topping
Coconut Sugar—2.5 oz, or ½ C
Almond Flour—3 oz, or ¾ C
Oats—2 oz, or ½ C
Butter—4 oz, or ½ C (1 stick)
Peanuts—3 oz, or ½ C
Cinnamon—2 tsp
Salt—1 tsp
process
In either a food processor or with your hands, combine all ingredients together.
Pulse until the butter is in tiny pea-sized bits and everything is combined.
Set aside until ready to use.
baking
When you are ready to bake your pie, preheat your oven to 425˚ F.
On a floured surface, roll the dough out into a circle that is 2" larger than your pie plate.
Gently place the crust into the dish, making sure that you get it in all of the creases.
Put the filling in the dish.
Press down the apples to make sure that there are no open spaces or air pockets in the pie.
Top the pie with the crumb that you have made, making sure it is evenly spread across entire top of the pie.
Put the pie into the fridge for 15-20 minutes to chill.
Bake at 425˚F for 15 minutes, until the top begins to become brown.
Turn the oven down to 375˚F and finish baking for 30-40 minutes until the top is brown and delicious!
Bon Appétit!
