Peanut-Butter Apple Pie
Peanut-Butter Apple Pie
1 9-inch unbaked pie shell
1/2 cup sifted flour
1/2 cup brown sugar, firmly packed
1/2 cup chunk-type peanut butter
2 tablespoons shredded lemon peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 cups thinly sliced, peeled and cored Jonathan apples
2 tablespoons lemon juice
6 tablespoons sugar
Blend together flour and brown sugar. Add peanut butter, lemon peel and spices cut with pastry blender or two knives. Set aside for topping. Place sliced apples in pie shell. Sprinkle with lemon juice and sugar. Cover with peanut-butter crumb topping.
Bake in a moderately hot oven, (about 375 degrees) for 45 minutes, or until apples are tender.
Yield: 6 servings
1 9-inch unbaked pie shell
1/2 cup sifted flour
1/2 cup brown sugar, firmly packed
1/2 cup chunk-type peanut butter
2 tablespoons shredded lemon peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 cups thinly sliced, peeled and cored Jonathan apples
2 tablespoons lemon juice
6 tablespoons sugar
Blend together flour and brown sugar. Add peanut butter, lemon peel and spices cut with pastry blender or two knives. Set aside for topping. Place sliced apples in pie shell. Sprinkle with lemon juice and sugar. Cover with peanut-butter crumb topping.
Bake in a moderately hot oven, (about 375 degrees) for 45 minutes, or until apples are tender.
Yield: 6 servings
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