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Peanut Butter Crumb Apple Pie

 Peanut Butter Crumb Apple Pie
In El Sobrante, California, Billie Moss uses time-saving apple pie filling and a convenient pastry shell crust for this scrumptious pie. Dressed up with a crunchy streusel topping, it’s a sweet afternoon pick-me-up or dinnertime finale.
6-8 ServingsPrep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1 can (21 ounces) apple pie filling
  • 1 teaspoon lemon juice
  • 1 pastry shell (9 inches), baked
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup packed brown sugar
  • 1 to 3 teaspoons grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons chunky peanut butter
  • 2 tablespoons cold butter

Directions

  • 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 peel, 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 355 calories, 16 g fat (6 g saturated fat), 13 mg cholesterol, 224 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.