Peanut Butter and Raisin Bran Pie

Patty Price shows us how to make a peanut butter and raisin bran pie that will blow your mind.
By Patty Price

Peanut Butter and Raisin Bran Pie

Peanut Butter and Raisin Bran Pie
 
Prep Time
Cook Time
Total Time
 
How to make a peanut butter and raisin bran pie that will blow your mind.
Author:
Recipe Type: Dessert
Serves: 8
Ingredients
  • 1 cup bran flake type cereal, I used Heritage Flakes
  • ¼ cup raisins
  • ½ cup milk
  • 2 &1/4 cups all purpose flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 stick unsalted butter, chilled cut into pieces
  • ¼ cup crunchy style peanut butter
  • 2 large eggs
  • 1 & ½ teaspoons vanilla extract
  • ½ cup peanuts, lightly chopped
For the Peanut Butter Glaze:
  • ⅔ cup powdered sugar
  • 2 Tablespoons crunchy style peanut butter
  • 1 teaspoon honey
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • 2-3 tablespoons milk
Instructions
  1. Preheat the oven to 375F.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, stir together the cereal and milk, set aside for a few minutes to soften.
  4. In a large bowl, stir together flour,brown sugar, baking powder, cinnamon and salt.
  5. Cut the butter into the flour mixture, I used my fingers to rub butter into the flour mixture, a pastry cutter can also be used- the mixture should look crumbly with small bits of butter distributed throughout the flour mixture.
  6. Using a light hand stir in the peanut butter until just combined.
  7. Stir the eggs and vanilla into the cereal mixture.
  8. Add the cereal mixture into the flour/butter mixture, stirring to combine.
  9. With lightly floured hands knead the peanuts into the scone dough.
  10. Again with lightly floured hands form the dough into a 9" circle, dough will be sticky, and place on the prepared baking sheet.
  11. Place in the oven for about 10 minutes, remove and score the dough using serrated knife into 8 wedges, place back in the oven and bake for about 20-22 minutes or until a toothpick inserted in center of a scones comes out clean.
  12. Remove baking sheet to a metal cooling rack and cool for 10 minutes.
  13. Re cut the wedges and cool completely before serving or storing in an airtight container.
To make the Peanut Butter Glaze:
  1. In a small bowl stir together the powdered sugar, peanut butter, honey, vanilla extract and cinnamon.
  2. Gradually whisk in the milk until the mixture looks like a glaze that can be spooned on the scones.
  3. Spoon the glaze evenly over the scones while still warm.
Patty Price

Patty Price

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.

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