Peanut Butter with Apricot Jam Pie
Last week I was busy in a long baking day and last minute I decided to prepare a batch of Peanut butter dough!
Recipe called in for chilling the dough but I was running out of time, so I managed to throw in 2 pans in the oven when suddenly I realized I'm out of time to finish it all! Then I decided to switch to baking a Peanut butter Pie!!
I rolled out remaining dough in a pie pan, placed it in the oven then filled it with Apricot Jam and back in the oven until all baked and brown...
Results?
It was too good, too tasty, too crunchy to be good! I truly felt so proud and happy and fingers crossed I'll get it as right and yummy next time.
So...Here's the recipe I used.
Recipe called in for chilling the dough but I was running out of time, so I managed to throw in 2 pans in the oven when suddenly I realized I'm out of time to finish it all! Then I decided to switch to baking a Peanut butter Pie!!
I rolled out remaining dough in a pie pan, placed it in the oven then filled it with Apricot Jam and back in the oven until all baked and brown...
Results?
It was too good, too tasty, too crunchy to be good! I truly felt so proud and happy and fingers crossed I'll get it as right and yummy next time.
So...Here's the recipe I used.
Ingredients
Directions
1 Beat the butter, add sugars, mix in peanut butter and eggs: Beat the butter until creamy, 2 minutes. Add the sugar and beat for 2 more minutes. Mix in the peanut butter and the eggs.
2 Whisk dry ingredients, stir into sugar butter mixture: Vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
3 Original recipe called for Wrapping and Chilling the dough (at least 2 hours), however I skipped this step and baked them straight ahead
4 Preheat oven to 190°C /for the cookies: Shape the dough into small round shape balls and flatten with a spoon (keep some distance between each).
5 Bake cookies: until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely. ( I prepared 2 pans / around 15 cookies..)
6 Bake Pie: I rolled out remaining dough in a pie pan, baked for around 5-7 minutes, took off the oven and spread Apricot Jam on top of the semi crispy pie along to some shredded dough on top of it. Placed back in the oven and baked for another 10 minutes. Then I turned off the oven and kept it slowly baking in the heat for another 15/20 minutes!
- 1 cup melted butter
- 1 cup white granulated sugar
- 1 cup powdered sugar
- 1 cup peanut butter(I used cashew homemade Peanut butter)
- 2 eggs
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Directions
1 Beat the butter, add sugars, mix in peanut butter and eggs: Beat the butter until creamy, 2 minutes. Add the sugar and beat for 2 more minutes. Mix in the peanut butter and the eggs.
2 Whisk dry ingredients, stir into sugar butter mixture: Vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
3 Original recipe called for Wrapping and Chilling the dough (at least 2 hours), however I skipped this step and baked them straight ahead
4 Preheat oven to 190°C /for the cookies: Shape the dough into small round shape balls and flatten with a spoon (keep some distance between each).
5 Bake cookies: until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely. ( I prepared 2 pans / around 15 cookies..)
6 Bake Pie: I rolled out remaining dough in a pie pan, baked for around 5-7 minutes, took off the oven and spread Apricot Jam on top of the semi crispy pie along to some shredded dough on top of it. Placed back in the oven and baked for another 10 minutes. Then I turned off the oven and kept it slowly baking in the heat for another 15/20 minutes!
