A wonderfully nostalgic pie: graham crust, wealthy peanut butter custard, and a layer of jelly. — Erin Jeanne McDowell
Watch this recipe
Peanut Butter and Jelly Pie
For the crust:
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (60 g) graham flour
- pinch salt
- 8 tablespoons (113 g) very chilly unsalted butter, cubed
- ice water, as wanted
- egg wash, as wanted
For the filling:
- 1 cup (235 g) chilly heavy cream
- 1/2 cup (56 g) confectioners’ sugar
- 1 1/4 cups (300 g) clean peanut butter
- 8 oz. (226 g) cream cheese, at room temperature
- 1/2 cup (99 g) sugar
- 2 teaspoons vanilla extract
- 1/2 cup (170 g) excellent high quality jelly
- Preheat the oven to 425° F. Get ready a 9-inch pie plate.
- In a big bowl, whisk the all-purpose flour and graham flour to mix. Upload the cubed butter into the flour to coat every piece. Use your palms to shingle the butter between the arms of your palms or the usage of your arms. Proceed till the items of butter are concerning the measurement of walnut halves.
- Make a neatly within the heart of the flour aggregate, and upload ice water. I get started with 3 tablespoons for a single-crust pie, after which proceed including 1 tablespoon at a time till the dough comes in combination. Wrap the dough and kick back it neatly, no less than half-hour.
- On a calmly floured floor, roll out the dough to one/4- to one/8-inch thick. Roll the dough onto the rolling pin and gently switch to the pie plate, unfurling the dough off the pin and into the plate. Press firmly to ensure the crust reaches the entire solution to the ground of the plate, however do not poke any holes within the dough. Trim the dough to have a 1/2-inch overhang the entire method round, and kick back it for 15 to half-hour.
- Tuck the surplus dough beneath on the edges, operating the entire method round and urgent calmly to lend a hand the dough “seal” to the outer fringe of the pie plate. Crimp the perimeters as desired. Freeze the crust for quarter-hour.
- Position a work of parchment over the pie crust and fill with pie weights. Bake till the crust is calmly golden brown, 15 to 17 mins. Take away the parchment and pie weights, and brush the bottom of the dough with egg wash. Go back to the oven and bake till totally baked, 5 to ten mins extra. Cool totally.
- Within the bowl of an electrical mixer, whip the cream to cushy peaks. Upload the confectioners’ sugar and whip to medium peaks. Put aside.
- Within the bowl of an electrical mixer, cream the peanut butter, cream cheese, and granulated sugar till mild and fluffy, 4 to five mins. Upload the vanilla and blend to mix.
- Fold the whipped cream into the peanut butter base. Pour the filling into the cooled crust. Easy into an excellent layer. Refrigerate the pie till the filling is somewhat company, half-hour.
- In a small pot, warmth the jelly till fluid and stir till clean. Pour the the jelly in an excellent layer at the most sensible of the pie. Relax till cool prior to serving, and stay chilled till in a position to serve.