24.06.2009 PB & J Pie

The blessed pair, in pie form? Amen to that.

I’ve tried baking the kinda gooey filling by itself for the same amount of time, simply upping the flour to 1 1/4 cups total. It’s good too, but I really love me some crust.

After trying one of many versions with all-fruit apricot jam, I must say strawberry, raspberry or any-berry jam works best, so as not to be lost in the peanut butter flavor. Also, it’s cuter to see the red jam escape around the edges.

9″ spelt pie shell (or any crust recipe you like), pre-baked at 400°F (200°C, or gas mark 6) for 10 minutes
1 cup (256 g) crunchy natural peanut butter (add 1/2 teaspoon salt to the recipe if using unsalted peanut butter)
3/4 cup (180 g) yogurt of your choice (or store-bought)
1 cup (192 g) raw sugar
2 teaspoons pure vanilla extract
1 cup (120 g for light, 140 g for whole) spelt flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup (160 g) all-fruit strawberry or raspberry jam

Preheat oven to 350°F (180°C, or gas mark 4).
With an electric mixer, cream peanut butter, salt (if using), yogurt, sugar, and vanilla.
In a separate bowl, combine flour, baking powder, and cinnamon.
Add dry ingredients into wet, stirring until just combined.
Divide what will be a stiff batter in two and spread it at the bottom of the pre-baked crust: use a frosting spatula or rubber spatula, start from the center, and bring the batter to the edges, just like you would do when frosting a cupcake.
Spread the jam on top of the first layer of batter.
Add the rest of the batter on top, using the same “frosting cupcake” method. Don’t worry if the jam escapes around the edges: it will bake beautifully and make for jelly-like bits once baked.
Bake for 30 minutes, or until golden brown and set.
I prefer mine cold from the fridge, and usually store the leftovers in an airtight container for up to 3 days. Though they never last that long.

Yield: 8 slices