A few new twists to liven up your Thanksgiving apple pie this year. Brandy and maple syrup marinate crunchy apples. Peanut butter infuses a buttery shortbread crust. Granola inspires a crumb topping with oats, raisins, peanuts and cranberries. Despite the complexity, this pie comes together pretty easily and the three main components can sit in the fridge until there is room in the oven.
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Time: About 30 minutes active; 1 hour 10 minutes total
Peanut Butter Shortbread Crust:
8 tablespoons butter, preferably plant oil-based, at room temperature
1/2 cup sugar
1/4 cup smooth peanut butter
1 1/2 cups flour
1/2 teaspoon salt and baking powder, each
1/2 cup oats
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup salted peanuts
1/4 cup brown sugar
1 tablespoon butter, preferably plant oil-based
1/2 teaspoon ground cinnamon
Maple Apple Filling:
2 pounds apples, cored and sliced
1 lemon, zested and juiced
1/2 cup maple syrup
1/2 cup flour
2 tablespoons brandy (optional)
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg and ground allspice, each
1/4 teaspoon ground cloves
1. In a stand mixer or food processor, add butter, sugar and peanut butter. Beat/cream for 3 minutes until smooth, then reduce speed to low and add flour, salt and baking powder. Crust will be crumby. Turn out and knead for a few minutes until dough comes together. Put in a bowl, cover and refrigerate.
2. Meanwhile, preheat oven to 400 degrees.
3. To make the crumb, put all the ingredients into a medium bowl and stir until combined. Cover and refrigerate.
4. To make apple filling, toss all ingredients together in a large bowl until well coated. Refrigerate.
5. Spray a 9-10″ pie pan with cooking spray and press crust into pan evenly. Prick with a fork and bake for 10-15 minutes until just slightly browned. Remove from oven and add apple filling using a slotted spoon so liquid remains in bowl. Sprinkle with granola crumb topping and bake 60 minutes until apples are soft and browned. If needed, baste pie with remaining apple filling liquid a few times throughout cooking. Let cool slightly, slice and serve warm or at room temperature.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.