- For the crust:
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) ice cold butter cut into small pieces
- Up to 1/4 cup ice water
- For the filling:
- 6 medium granny smith apples, peeled and sliced
- 1 cup natural peanut butter (I used PB&Co. Old Fashioned Smooth)
- 1/4 cup unsalted butter
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/4 all purpose flour
- 1/4 cup granulated sugar
Place the flour, sugar, salt, and butter in a food processor and pulse for 10 to 20 seconds until the dough is the consistency of coarse crumbs. Continue pulsing and add the water 1 tablespoon at a time just until the dough comes together.
Transfer the ball of dough to a flat surface, press it into a disc and wrap the dough in plastic wrap and refrigerate for 1 hour.
Remove from plastic and roll the dough into a 12-inch circle and transfer to a pie dish. Remove the excess dough and crimp the edges with your fingers.
Preheat your oven to 450°F.
Place the peanut butter, butter, brown sugar, and salt in a small saucepan and heat on a very low flame and stir until well combined. Remove from heat and add the cream. Mix until smooth and set aside. Let cool.
Place the apples in a large bowl and sprinkle the flour on top of the apples and toss with your hands until the apples are well coated.
Place the peanut butter filling in the pie shell. Place the apples in the filling one at a time, pressing down so that they become immersed in the filling. Periodically press down on the apples to allow the filling to rise. Continue until all of the apples are incorporated into the filling. Sprinkle the granulated sugar on the top of the pie.
Place the pie in the oven and bake at 450°F for 10 minutes. Lower the heat to 350°F and bake for an additional 50 to 60 minutes until the top is golden brown.
Note: Cover the edges of the crust with strips of aluminum foil to protect the crust from burning. Remove the strips during the last 20 minutes of baking.