Decadent desserts: peanut pie and apple tart

June 30, 2015

When it comes to desserts, it doesn't get much better than a tart or pie with a buttery crust and rich filling.

Decadent desserts: peanut pie and apple tart

Double peanut pie

Peanut butter and roasted peanuts combine to create an extra-rich, salty-sweet peanut pie. This quick-to-fix dessert also includes two types of corn syrup that create a wonderfully gooey texture and deep, sweet flavour.

Preparation time 10 minutes

Cooking time 30 minutes

Serves 6

  • 2 eggs75 g (1/3 c) creamy peanut butter
  • 75 g (1/3 c) sugar
  • 75 ml (1/3 c) light corn syrup
  • 75 ml (1/3 c) dark corn syrup
  • 75 g (1/3 c) unsalted butter or margarine, melted
  • 5 ml (1 tsp) vanilla extract
  • 250 g (1 c) salted peanuts
  • 1 unbaked pastry shell (23 cm/9 in)
  1. Preheat the oven to 190°C (375°F).
  2. In a large bowl, beat the eggs. Gradually add the peanut butter, sugar, light and dark corn syrup, butter or margarine and vanilla. Mix well. Fold in the peanuts.
  3. Pour into the crust. Bake until set, 30 to 35 minutes. Cool. Cut into six slices and serve.

Glazed apple tart

With a rich butter crust and plenty of juicy apples, this tart is about as classic and ­comforting a dessert as you can get. What's different in this version is that the apples are crowned with an extra-crunchy almond topping made with store-bought granola cereal.

Preparation time 20 minutes

Cooking time 1 hour 5 minutes

Serves 16

  • 175 g (3/4 c) unsalted butter or margarine
  • 260 g (2 c) all-purpose flour
  • 100 g (1/2 c) sugar, divided
  • 1 egg yolk, lightly beaten
  • 45 ml (3 tbsp) cold water
  • 6 baking apples, peeled, seeded, and chopped
  • 350 ml (1 1/2 c) granola cereal with raisins
  • 125 g (1/2 c) slivered almonds
  • 130 g (1 c) confectioners' sugar
  • 30 ml (2 tbsp) lemon juice
  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, cut the butter into the flour and 50 grams (1/4 cup) of the sugar until the ­mixture resembles coarse crumbs.
  3. Combine the egg yolk and water in a cup. Stir into the flour mixture and mix lightly.
  4. Form the dough into a ball, press onto the bottom and sides of an ungreased 25 x 40-centimetre (10 x 15-inch) baking pan. Bake until lightly browned, about 15 minutes.
  5. Sprinkle the apples over the crust. Combine the granola, almonds and ­­­remaining sugar in a medium bowl. Sprinkle over the apples.
  6. Bake until the apples are tender, about 50 minutes. Cool on a wire rack.
  7. Combine the confectioners' sugar and lemon juice in a cup until smooth, then drizzle over the top. Cut into 16 slices and serve.

One more notch!

Serve the tart with scoops of vanilla ice cream and drizzles of caramel sauce to take it over the top.


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