Maple Almond Butter Apple Pie with green apples, flour, peanut butter and baking tools scattered on a brown wooden background

Maple Almond Butter Apple Pie

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What’s more American than apple pie? Baseball, maybe. This recipe for Maple Almond Butter Apple Pie takes the great American classic and knocks it into the outfield. It’s made with JUSTIN’S® Maple Almond Butter so you know it’s great. And the crowd is going wild!

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

1 hour 15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

55 minutes

Icon of clock in maroon red lines

TOTAL TIME:

2 hours 10 minutes

INGREDIENTS

Crust:
2 ½ cups All-Purpose Flour
1 teaspoon Salt
1 cup Unsalted Butter, chilled
¼-½ cup Ice Water

Pie:
⅓ cup JUSTIN’S® Maple Almond Butter
6 Granny Smith Apples, Peeled and sliced
⅓ cup Coconut Sugar
1 tablespoon Flour
1 teaspoon Cinnamon
1 tablespoon Lemon Juice

DIRECTIONS

For the Crust:
1. Preheat the oven to 450°F.

2. For the crust, whisk the flour and salt in a large bowl.

3. Dice the butter into small cubes.

4. With a pastry blender or forks, cut in the butter until the mixture resembles a coarse meal.

5. Slowly add the ice water and work with your hands until the dough comes together.

6. Add more ice water, one tablespoon at a time, until the dough is no longer crumbly. Do not overwork.

7. Divide the dough in half, wrap separately in plastic and refrigerate at for least 30 minutes.

For the Pie:
1. To make the filling, mix the apples, sugar, JUSTIN’S® Maple Almond Butter, flour, cinnamon, and lemon juice in a large bowl until well combined. Set aside.

2. To assemble the pie, roll each of the ball of dough on a floured surface into two 14-inch rounds.

3. Carefully place one half of the bottom of the pie dish and press into the edges.

4. Pour the apple pie filling onto the pie crust and spread evenly.

5. Top the filling with the remaining dough, either as one piece or sliced into strips to form a lattice. Crimp the edges to seal.

6. Bake the pie at 450°F for 15 minutes.

7. Lower the temperature to 350°F and bake an additional 30-35 minutes until done, covering the crust with aluminum foil as needed to prevent burning.

This Recipe Serves 8

INGREDIENTS

Crust:
2 ½ cups All-Purpose Flour
1 teaspoon Salt
1 cup Unsalted Butter, chilled
¼-½ cup Ice Water

Pie:
⅓ cup JUSTIN’S® Maple Almond Butter
6 Granny Smith Apples, Peeled and sliced
⅓ cup Coconut Sugar
1 tablespoon Flour
1 teaspoon Cinnamon
1 tablespoon Lemon Juice

DIRECTIONS

For the Crust:
1. Preheat the oven to 450°F.

2. For the crust, whisk the flour and salt in a large bowl.

3. Dice the butter into small cubes.

4. With a pastry blender or forks, cut in the butter until the mixture resembles a coarse meal.

5. Slowly add the ice water and work with your hands until the dough comes together.

6. Add more ice water, one tablespoon at a time, until the dough is no longer crumbly. Do not overwork.

7. Divide the dough in half, wrap separately in plastic and refrigerate at for least 30 minutes.

For the Pie:
1. To make the filling, mix the apples, sugar, JUSTIN’S® Maple Almond Butter, flour, cinnamon, and lemon juice in a large bowl until well combined. Set aside.

2. To assemble the pie, roll each of the ball of dough on a floured surface into two 14-inch rounds.

3. Carefully place one half of the bottom of the pie dish and press into the edges.

4. Pour the apple pie filling onto the pie crust and spread evenly.

5. Top the filling with the remaining dough, either as one piece or sliced into strips to form a lattice. Crimp the edges to seal.

6. Bake the pie at 450°F for 15 minutes.

7. Lower the temperature to 350°F and bake an additional 30-35 minutes until done, covering the crust with aluminum foil as needed to prevent burning.

This Recipe Serves 8

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