I don't know what inspired me, but I made a pie. It was an excellent decision. This pie was one of the best I've ever had and it lead me to an amazing new discovery: Coconut Oil Whole Wheat Crust!!!
The pie filling inspiration came from my love (well, obsession) with apples and peanut butter. It is my favorite snack. If I had to only eat one thing for the rest of my life, this would probably be my meal of choice. I literally eat an apple (with peanut butter) a day. So, when I was craving a pie, I decided to make a Peanut Butter Apple Pie. I found an inspiring recipe on Serious Eats and I adapted the crust from there. This crust uses coconut oil instead of real butter and whole wheat flour. The result was a crust that had a nice crunch to it and went really well with the peanut butter and apples. I also decided to go with coconut oil instead of butter for the pie filling as well. Give it a try and let me know what you think!
Peanut Butter and Apple Pie with a Coconut Oil Whole Wheat Crust
For the crust:
1 1/4 cups whole wheat flour
1 tsp sugar
1/2 tsp salt
1/2 cup cold coconut oil
up to 1/4 cup cold water
For the filling:
6 medium granny smith apples, cored, peeled and cut into thin slices
1/4 cup whole wheat flour
1 cup natural, creamy peanut butter
1/4 cup coconut oil
1 cup brown sugar
1/2 tsp salt
1/2 cup heavy cream
up to 1/4 cup sugar
1. Place the ingredients for the crust, except the water, in a food processor and process until mixture looks like moist sand. Slowly add in 1 tbsp of water at at time and process until dough comes together. Mold the dough into a ball, wrap in plastic wrap, and place in the fridge for 1 hour.
2. Place the prepared apples in a bowl and toss with the whole wheat flour to coat. Set aside.
3. In a medium saucepan, heat the peanut butter, coconut oil, brown sugar, and salt over low heat, stirring until mixture comes together. Remove from heat and stir in the cream. Let cool.
4. Preheat the oven to 450 and roll out the chilled dough on a floured surface until you have a circle about 12 inches in diameter. Place the dough into a pie pan and remove the overhanging ends. Pour the peanut butter mixture into the pie crust and then place the apples in, pushing down so that they are incorporated into the peanut butter mixture. Sprinkle sugar over the top, I used about 2 tbsp. Bake at 450 for 10 minutes and then lower temperature to 350 for another 50-60 minutes. Place a pie shied or tin foil around the edges to make sure that they don't burn. Pie is done when apples start to brown. Remove and let cool for at least 1 hour.