Tag Archives: Cooking

Beyond The Yum Deep-Dish Apple Pie

Happy National Pie Day 2017!
Jay&Jacy Photography ©2011 All Rights ReservedLooking for a delish Apple Pie recipe?  Try mine…you will LOVE IT!

This slideshow requires JavaScript.

Beyond The Yum Deep-Dish Apple Pie*

3 tablespoons unsalted sweet butter
2 pounds Granny Smith apples sliced
2 pounds Macintosh or Gala Apples sliced
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced [use same lemon for lemon zes below]
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon salt
1 cup raisins**
1 recipe Pie Dough, recipe follows
1 egg, beaten
Vanilla Glaze

Preheat the oven to 350 degrees F.

In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, apple pie spice and salt. Mix thoroughly and remove from the heat. Mix in the raisins ** [plumpedw/tsp. water in microwave 15sec. then cooled]. Cool the mixture.

Pie Dough: [or use your favorite pie dough]
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons solid vegetable shortening
1 tbsp. fresh lemon zest
5 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add lemon zest. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Remove dough from refrigerator.  Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.

Remove the pie from the oven and cool for 5 minutes; glaze with vanilla glaze.  Cool to room temperature before slicing, about 1 hour.


Vanilla Glaze
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. butter, softened
3-4 tbsp. heavy cream
[add drops of water to consistency needed to spread]

In bowl, combine powdered sugar, vanilla, butter and cream until mixture has the consistency of a glaze. Brush on glaze while pie is still warm.


* This Beyond the Yum version is based on the original “Jacy’s Deep Dish French Apple Pie.”  I made a second recipe of The Beyond The Yum version and Deep Dish Apple Pie recipe from Emeril Lagasse for posting purposes.  Beyond The Yum’s original “Jacy’s Deep Dish French Apple Pie” recipe from 2001 is not currently available online.


Happy Thanksgiving Preparation Day

To all my chef and cooking friends today, here’s a sneak-peak at some of the recipe books I will be using for the Thanksgiving feast.  I shot this with my iPhone Camera Awesome app, which, by now, you know I sooooo love and do a daily posting.  This week is all about Thanksgiving and then I begin 31 days of Christmas which I will also blog here and on my portfolio blog. I use both cookbooks in my massive collection (tweaking recipes; one day my faves will be linked here), my own “Beyond the Yum” cookbook and favorites from online.  We have so many choices of delicious recipes that vie for our attention to add to our traditional favorites and that makes preparation even more fun.  Have fun and enjoy your day!  Bon Appetit!

Oh My Ever-Lovin Cinnamon Bun Banana Oatmeal

Good Morning Foodies!  Is there anything better than a big bowl of hot Cinnamon Bun Banana Oatmeal for breakfast?  I don’t think so (unless, of course, it is my Pear Tiramisu) but then we are talking about oatmeal and this is my favorite of all my varieties.  As a lover of Cinnamon Buns and bananas it was inevitable that I would create an oatmeal recipe for them as well. This is so wonderful it can be served as dessert pudding!

Recipe:  It’s simple, make your favorite oatmeal recipe. I like mine cooked well, soft and creamy. I use Cream in place of milk or water. A few minutes before consistently you like, add sliced Bananas, raisins (that have been steamed to plump), sugar (or Splenda to taste) Cinnamon/Nutmeg to taste, a dash of Maple Syrup, top with Whipped Cream and drizzle more Maple Syrup and then dish it up and relish the yum!

I make a large batch, place in covered Pyrex dish in fridge and slice as desired; a minute in the Microwave and we have breakfast for several days.

%d bloggers like this: