This peanut butter apple pie consists of an apple filling along with a peanut butter crumb topping. The combination of the apple and peanut flavours are the perfect blend between a Fall apple pie and the childhood favourite snack of apple slices and peanut butter.
This step is optional but makes for a flakier crust. If using an uncooked or homemade pie crust, blind bake the crust for 10-15 minutes at 400°F. Use a piece of parchment paper over the crust and pie weights or beans to keep the crust from puffing up.
Let the crust cool before adding filling.
Peel the apples and slice them into 1/4-inch thin slices.
Add the slices to a large bowl together with lemon juice, melted butter/coconut oil, sugar, PB2 powder, tapioca starch, apple pie spice, and salt. Toss until everything is evenly mixed.
To a small bowl add PB2 powder, flour, sugar, apple pie spice, salt, and melted butter/coconut oil.
Stir everything together until a crumbly mixture that looks like wet sand forms.
Preheat the oven to 425°F.
Add the peanut butter apple pie filling to the pie crust and spread out evenly. Press down gently to create a level surface.
Spread the crumb topping over the apple filling to cover the entire surface.
Bake the pie for 50-60 minutes until the topping is brown and the filling is bubbling.
Let the apple pie cool for at least 2 hours before slicing and serving. Add a scoop of vanilla ice cream or whipped cream to each slice.