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1
Prepare the crust and press it into a 9-inch deep-dish pie pan, then fully pre bake according to the directions.
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2
Or simply use a store-bought crust, pre baking it according to the package directions, if necessary.
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3
In either case, set the crust aside on a cooling rack and let cool thoroughly.
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4
To prepare the apple layer, melt the butter in a large saute pan.
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5
Stir in the apples and granulated sugar and cook over medium heat, stirring often, until almost tender, about 5 minutes.
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6
Stir in the lemon juice and confectioners sugar and cook, stirring, for 1 minute longer.
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7
Remove from the heat, scrape the apples onto a plate, and let-cool thoroughly.
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8
When the apples have cooled, spoon them into the crust.
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9
If theres a fair amount of juice, use a slotted spoon and dont add all the juice with the apples; reserve the remaining juice.
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10
Put the pie shell in the freezer.
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11
If you have reserved some of the juice, wait until the apples have been in the freezer for 20 minutes or so, then pour on the juice.
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12
To make the peanut butter cloud layer, use an electric mixer to whip the heavy cream until it holds semi-firm peaks.
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13
Cover and refrigerate.
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14
Using the mixer, beat the cream cheese and peanut butter together until smooth.
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15
Gradually beat in the sugars, then the vanilla.
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16
The mixture will be lumpy, like cookie dough.
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17
Add the whipped cream to the peanut butter mixture, slowly blending them together with the electric mixer until smooth.
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18
Clean and dry the beaters.
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19
Using a clean bowl, beat the egg whites until they hold stiff peaks.
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20
Fold the whites into the peanut butter mixture with a rubber spatula until evenly blended.
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21
Scrape the mixture over the apples and smooth with a spoon.
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22
Sprinkle the chopped nuts over the pie.
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23
Loosely cover with aluminum I foil and place in the freezer for at least 5 hours, until firm.
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24
Remove the pie from the freezer about 15 minutes before you plan to slice it.
