Peanut Butter Crumble Topped Apple Pie
1 cup (8 oz) dairy sour cream
¾ cup sugar, divided
2 eggs
2 tbsp plus ¾ cup all-purpose flour, divided
2 tsp vanilla extract
¼ tsp salt
4 cups peeled, thinly sliced apples (about 5 apples)
1 unbaked 9-inch pie shell
1 cup quick-cooking or regular rolled oats
1 tsp ground cinnamon
1 cup creamy peanut butter
1 tbsp butter or margarine, softened
Heat oven to 350 F.
In large bowl, with whisk, blend sour cream, ½ cup sugar, eggs, 2 tbsp flour, vanilla and salt. Add apples; stir until well coated. Spoon into unbaked crust. Stir together oats, remaining ¾ cup flour, remaining ¼ cups sugar and cinnamon.
In small microwave-safe bowl, place peanut butter and butter. Microwave at HIGH (100%) 30 seconds or until butter is melted. Stir mixture until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture over apples.
Bake 55 to 60 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack. Cover; refrigerate leftover pie. Makes 6 to 8 servings.
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