Vegan Apple Peanut Butter Pie
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This vegan pie is a bit of a surprise, but in a strange way it just makes sense. Anyone who loves apple slices paired with peanut butter will go crazy for it. The filling turns into a sort of peanut butter/apple custard consistency, which is not only delicious, but a nice contrast in texture to the flaky crust. This is a great recipe to try for a fun switch up on a classic apple pie.
Prep time: 1 hour and 15 minutes
Cook Time: 1 hour and 30 minutes
Total time: 2 hours and 45 minutes
Yield: 8 servings
For the Crust
2 1/2 cups all-purpose flour
1 cup (2 sticks) vegan margarine
6 to 10 tablespoons cold water
For the Filling
2 1/2 pounds sweet/tart firm apples (I used Ginger Gold), peeled, cored, and sliced into 1/4-inch thick slices (about 7 medium-sized apples, which yields about 7 to 8 cups sliced apples)
3/4 cup light brown sugar, lightly packed
1 teaspoon apple cider vinegar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup Smooth Operator peanut butter
2/3 cup all-purpose flour
3 tablespoons dairy-free “milk,” for brushing on top
1. For the crust, whisk together the flour and salt in a large bowl. Use a fork or a pastry cutter to cut the margarine into the flour/salt mixture until crumbly and there are some pieces the size of peas. Use a fork or pastry cutter to mix in the water 1 tablespoon at a time until the dough can come together as a ball when squeezed. Divide the dough into 2 pieces and roll each piece of dough into a ball, flatten slightly into a disk, and wrap individually in plastic wrap. Refrigerate to chill, about 2 hours (or refrigerate the dough overnight and let it sit at room temperature for 15 minutes before rolling it out).
2. Meanwhile, prepare the filling. Combine the sliced apples, brown sugar, vinegar, cinnamon, nutmeg, and salt in a large bowl and let it sit at room temperature until a syrup forms in the bottom of the bowl, about 30 to 45 minutes, stirring occasionally. Stir in the peanut butter until completely incorporated, and then stir in the flour.
3. Working with 1 piece of dough at a time, roll the dough out on a floured surface to a circle about 12 inches in diameter. Place the dough into a 9-inch round pie dish. Trim the excess dough on the outside to a 1-inch overhang. Use a fork to poke several holes in the crust on the bottom.
4. Pour the peanut butter/apple filling into the prepared pie shell.
5. Roll out the second piece of dough the same way you rolled out the first. Place the dough circle on top of the pie, rolling the excess dough underneath to form the crust. You can crimp the crust with a fork or your fingers if desired. Brush the dairy-free “milk” on top and cut a few vents in the crust on top so the steam can escape.
6. Bake the pie in a preheated oven at 375°F until the pie is bubbling in the center, about 1 hour 15 minutes to 1 hour 30 minutes, checking on the pie every 15 minutes after the 45-minute mark to make sure it doesn’t burn. After 45 minutes, you may want to lightly tent a piece of foil on top of the pie to prevent the crust from browning too much.
7. Transfer the pie to a cooling rack and cool completely before cutting.
Store any leftovers wrapped in the fridge for up to 3 days.