Peanut Butter and Jelly Pie

50m
Serves 8
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Directions

  1. 1Make the pie crust by mixing flour, sugar, salt, and butter. Add ice water and mix until dough forms.
  2. 2Wrap the dough in plastic wrap and chill.
  3. 3Roll out the chilled dough and place it in a pie pan.
  4. 4Par-bake the crust by lining it with aluminum foil and filling it with beans.
  5. 5Bake for 15 minutes at 425°F. Remove beans and bake for another 15 minutes.
  6. 6Make the blueberry filling by combining blueberries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, vanilla, and salt.
  7. 7Make the peanut butter granola topping by mixing melted butter, brown sugar, oats, peanut butter, flour, and cinnamon.
  8. 8Pour the blueberry filling into the par-baked pie crust.
  9. 9Top the filling with the peanut butter granola topping using a fork.
  10. 10Bake for 50 minutes.
  11. 11Make the vanilla bean ice cream by combining milk, heavy cream, sugar, salt and vanilla seeds in an ice cream maker and run for 20 minutes.
  12. 12Serve the pie warm with vanilla bean ice cream.

Ingredients

  • 1.5 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter
  • 0.5 cup ice water
  • 6 cups fresh blueberries
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 0.67 cup granulated sugar
  • 5 tablespoons cornstarch
  • 0.5 teaspoon ground cinnamon
  • 1 tablespoon vanilla
  • 1 pinch salt
  • 0.5 stick melted butter
  • 0.25 cup brown sugar
  • 0.5 cup old-fashioned oats
  • 0.5 cup peanut butter
  • 0.67 cup flour
  • 0.5 teaspoon ground cinnamon
  • 1 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup granulated sugar
  • 1 pinch salt
  • 1 tablespoon vanilla seeds

Equipment

glass bowlmeasuring spoonsknifeplastic wraprolling pinpie dishaluminum foilbowlgraterlemon juicerwooden spoonforkice cream maker

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