Concord Grape Pie Filling with a Peanut Butter Crust
For a twist... For the peanut butter crust
- 3 1/4 cups all purpose flour
- 1 teaspoon sea salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter
- 1/2 cup cold peanut butter
- 2/3 cup ice cold water
- 1 PC. egg beaten with 1 tablespoon of water for egg wash
Make the peanut butter crust by placing the flour and salt in a large mixing bowl. Cut the butter into 1/2-inch pieces and sprinkle it over the flour. Toss the butter until each piece is coated with flour.
Add the peanut butter and cut it up into 1/2-inch chunks as well. Toss to coat.
Using your hands, squeeze the butter and peanut butter in the flour, until all the pieces are smashed.
Then start rubbing and squeezing flour, butter and peanut butter together until the ingredients start to become sandy and clump together a bit when you grab a handful and squeeze.
Sprinkle the water over the mixture and toss with a wooden spoon or spatula until a shaggy dough forms.
Using your hands, start kneading the dough until all the dry ingredients are incorporated.
Split the dough into two disks, flatten and wrap securely with plastic wrap. Refrigerate for an hour or overnight.
Once the dough has chilled, preheat the oven to 350˚F. Roll out one disk of the dough on a generously floured surface and move it to the pie tin. Prick the bottom of the tin with a fork and line it with a piece of parchment paper. Fill the tin with pie weights, dry beans or uncooked rice. Bake in the oven for 30 minutes.
Remove the pie crust from the oven, and gently lift the parchment paper filled with the pie weights off the pie crust.
Brush bottom and sides of the crust with the egg wash and place back in the oven for 5 more minutes or until the crust look dry and shiny.
Remove and let cool on a rack. Add your filling and cook at 350 degrees for 35 minutes until the filling is bubbling.