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Epicurious

Pb & J Pie

One of the first fall desserts ever put on the menu at Ssäm Bar was a riff on the poor man’s pb & j: peanut butter, Concord grape jelly, and a saltine panna cotta (page 191). We loved the Ritz crunch crust so much that the following fall, we presented the pb & j in a more straightforward pie, showcasing Concord grapes in another light, with Ritz crust bringing the same salty, starchy component as the saltine panna cotta.

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