Recipe is for one pie
Filling:
6-8 macintosh apples, peeled, quartered, cored, and sliced
1 cup of granulated sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
two cups peanut butter chips
Glaze:
¼ cup milk
1 egg yolk
pinch of salt
1 tablespoon sugar
Crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1 tablespoon peanut butter, chilled
¼ to ½ cup ice water
1 teaspoon vanilla extract
Preheat oven to 425° F
Filling
Place all ingredients in a bowl except for the peanut butter chips and let sit while you make the dough and wait for it to chill. This will allow for some of the water in the apples to release and the sugar to enter the fruit.
Dough
In a bowl, place the flour, salt, and sugar and mix until combined. Add the butter, and peanut butter and cut the mixture until resembles coarse meal and the butter pieces are about the size of small peas (you can use two forks or a pastry cutter). Add the vanilla to the ice water and mix. Pour ¼ cup water slowly into the bowl, mix dough with hand until the dough just holds together when pinched. Add remaining water, if necessary. Do not over knead. Take a piece of plastic wrap and lay it flat on work surface, turn dough out onto wrap and gather it into a ball using the wrap to press it together. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. At this point you can also freeze the dough for later use.
On a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch pie plate. Keep moving the dough to prevent sticking, be gentle. The pastry should be about an inch larger than your plate. Repeat and lay one disc into the pie plate. Remove apples from your bowl and leave behind the liquid released. In another bowl mix fruit with peanut butter chips and then fill pie shell. Top with second disc of dough and using your fingers or a fork, crimp the two shells together to form a seal around the whole pie. Then, prick with fork in any desired design to allow for steam to be released while the pie bakes.
In a small dish whisk milk, egg yolk and salt for glaze and brush it all over the pie. Dust with sugar.
Put pie in oven and bake for 10 minutes then reduce heat to 375° F and bake about 40 minutes until pie is golden brown and apples are bubbling.
Serve warm with vanilla ice cream