23 Sep 2012 06:27 pm
Peanut Butter Pâte Sucrée
makes enough dough for one double-crust pie
2 sticks unsalted butter, room temperature and cut into pieces
½ cup sugar
½ cup peanut butter
1½ tsp kosher salt
2 egg yolks
2 cups all-purpose flour
1. In a stand-up mixer, cream the butter, sugar, salt, and peanut butter on medium speed until light and fluffy. Scrape down the sides of the bowl.
2. Gradually add the flour into the butter mixture and beat on low speed until there are no more dry patches.
3. Add the egg yolks and mix until the dough comes together.
4. Remove dough from mixer and divide in two. Place each half onto a sheet of plastic wrap. Gather into a ball and then flatten into a disk.
5. Wrap each disk tightly in the plastic wrap and chill in the refrigerator for at least 1 hour.
6. Remove one of the chilled dough disks from the refrigerator, unwrap, and place between 2 sheets of parchment paper. Roll out the dough and transfer to fit into a pie pan. If the dough breaks upon transfer, simply piece it back together.
7. Preheat oven to 350 degrees.
8. Refrigerate the pie shell for 30 minutes, and then bake approximately 20 minutes or until it just begins to brown.
Peanut Butter & Jelly Pie
1 recipe Peanut Butter Pâte Sucrée
1 lb local concord grapes
1½ lb local apples, peeled, cored, and cut into ¼” slices
½ cup sugar
2 tsp lemon juice
¼ tsp kosher salt
Pinch of nutmeg
2 tbsp quick-cooking tapioca
1 tbsp unsalted butter, cut into small cubes
1. Rinse grapes well. Pinch skins off grapes, reserving the skins in a large bowl and placing the green pulp into a small saucepan.
2. Simmer the pulp at medium-low heat until softened, 5 to 7 minutes. Strain through a food mill or strainer, pressing against the seeds with the back of a spoon to squeeze out all remaining pulp. Pour hot pulp over reserved skins and set aside to cool. Discard seeds.
3. Add the lemon juice and ¼ cup sugar into the grape mixture and mix to combine.
4. Place the apples into a large bowl and add the salt, nutmeg, tapioca, and the remaining ¼ cup sugar, and toss to combine.
5. Pour the grape mixture over the apples and toss until the apples are fully coated.
6. Transfer the grape-apple mixture into the blind baked peanut butter crust, and dot generously with butter.
7. Using the remaining disk of chilled peanut butter pâte sucrée dough, roll out desired shapes to top the pie, creating a floating top crust.
8. Preheat oven to 375 degrees.
9. Refrigerate the assembled pie for 30 minutes and then bake for approximately 1 hour or until the crust top is browned and filling is bubbling. Cover the outer crust with foil if it browns too quickly. Cool completely before cutting.