Yield: 6 servings
|1 pack||Pie crust mix -- divided|
|½ cup||Salted peanuts -- finely|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|¼ cup||Peanut butter|
|4 mediums||Apples; peeled -- 1/2\" thick|
Make ½ of pie crust mix according to directions. Cut 12 inch circle from aluminum foil. Roll pastry on foil into circle. Trim off edge.
Put foil and pastry onto baking sheet. Combine remaining piecrust mix, sugar, peanuts, cinnamon and nutmeg. Cut in peanut butter with pastry blender to make fine crumbs. Beginning 1 inch from outside edge, arrange apple slices, overlapping slightly in circle on pastry.
arrange another circle of apple within outer one. If necessary, arrange remaining apples in center of pastry. Sprinkle with crumb mixture. Turn up edge of foil WITH pastry. Flute pastry edge. Bake in 450F oven for 20 or 25 minutes until crust is browned and apples are tender. cut into wedges. Serve warm.
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