(Vegan) PB&J Pie

By • April 3, 2015 0 Comments

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Author Notes: Several months ago I was baking hundreds of mini pies for an all vegan market in Chicago. All of my four berry pies were ready to go in the oven, and I quickly began mixing together my basic streusel recipe. There was one problem: I was out of butter. I didn't have time to go to the store, and I was freaking out. It was then that I noticed a jar of peanut butter sitting on the table, and a light bulb went off in my head. Peanut butter streusel+Triple berry filling+buttery crust... This could be great. The PB&J pie was born, and it's now my top selling flavor!Pie, Pie My Darling!

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Makes one 10" pie or 12 mini pies

  • 1 Bottom crust (either store bought or homemade
  • 2 cups Blueberries
  • 2 cups Blackberries
  • 2 cups Raspberries
  • 1 splash Lemon juice
  • 1/2 cup Sugar
  • 3 tablespoons Flour or tapioca starch
  • 1 cup Flour
  • 1/2 cup Brown sugar
  • 1 teaspoon Salt
  • 1/2 cup Organic Peanut Butter
  1. Roll out your pie dough and fit it into a 10" pie pan (or 12 mini pie pans) . Crimp the edges as desired . Chill crust for 30 minutes.
  2. In a large bowl, mix together the berries, sugar, flour, and lemon juice until everything is evenly distributed. Set aside.
  3. For the streusel: Use your hands to mix together the flour, brown sugar, salt, and peanut butter until it feels moist and crumbly. Add a couple more tablespoons of peanut butter if it feels too dry.
  4. Pour the berry mixture into your pie shell and top with half of the streusel . Bake the pie for ten minutes at 425 degrees, then lower to 350 and bake 45 minutes to an hour until the filling is thick and bubbling.
  5. As soon as you pull the pie from the oven, top it with the rest of the unbanked streusel. Let cool for an hour and then dig in!

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