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