I am all about taking a traditional, classic, not-to-be-messed-with recipe, and playing with it a bit.
One of my favourite ways to do that is subbing butter in a baked good for nut butter. It changes the recipe for sure, but as long as it’s yummy, that’s all that matters, right?

So this morning I experimented with a short crust breakfast pie with peanut butter instead of the typical butter, and I’m calling it peanut butter apple pie!
What does peanut butter do to pie crust?
Well, the higher protein to fat ratio makes it…
I personally found this to be DELICIOUS. And totally breakfast worthy. I made mine single-serving and with stevia and maple syrup, though you could easily use brown sugar for a more dessert version, and multiply the recipe by 8 for a 10 inch pie!

Peanut Butter Apple Pie


(For one serving)


2 1/2 T flour

1 1/2 T natural peanut butter, cold and crumbly

1 Tbsp cold water

pinch salt


1 small Apple, peeled, cored, and chopped

1/2 tsp lemon juice

1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp allspice

2 Tbsp brown sugar or stevia

2 large dates, chopped


1 Tbsp maple syrup

1 Tbsp runny peanut butter

1/2 Tbsp flour

pinch salt

1 Tbsp chopped walnuts


1. Preheat oven to 350 degrees.

2. In small bowl, combine flour and peanut butter for crust by pulling two dinner knives alongside each other until mixture resembles bread crumbs. Add water and salt and stir to make a dough.

3. Press dough into bottom and sides of small oven proof bowl. Chill in fridge.

4. Meanwhile, combine all filling ingredients in small bowl until well mixed.

5. Combine all topping ingredients until well mixed.

6. Fill pie crust with filling first; pour maple syrup mix evenly over the top.

7. Bake in preheated oven about 45 minutes, or until pie shell is hard and apples are crisp. Allow to cool before serving with whipped cream or ice cream!

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