Tag Archives: Desserts

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!

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Beyond The Yum Deep-Dish Apple Pie*

Ingredients
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

Directions
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.

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Oh YUM, Chocolate Strawberry Croissants

Happy National Croissant Day!

jacychococrossisant

How about a mouth-watering yummy dessert for your weekend pleasure? This one is not only extra-yummy but also reduced in calories and you would never know. If you really want something special to wow your family and friends, give this a try.

Delish Double Chocolate Strawberry Cream Croissants

Ingredients:

12 large Croissants

Strawberry-Chocolate Chip Cream Cheese Filling:
1 8oz. Philadephia Cream Cheese (regular or low fat, softened)
2 Tbsp Strawberry Preserves (w/Splenda)
1/4 to 1/2 cup of Splenda (sweeten to your taste)
1/4 cup Mini-Chocolate Chips

Fresh Strawberries: (or sub with your favorite fresh fruit)
Fresh Strawberries (washed, sliced or chopped) (as many as you want)
1/4 to 1/2 cup of Splenda (sweeten to your taste)
Vanilla Extract

Dark Chocolate Ganache:
1/2 Cup Extra Dark Chocolate Chips
1 Tsp. Vanilla Extract
1 Tsp. Cream (optional)

* * *
1. Prepare Croissants:
Slice Croissants in half on large cookie sheet and toast face up in broiler until brown. Remove from oven to cool.

2. Prepare Strawberry-Chocolate Chip Cream Cheese Filling:
Mix softened cream cheese in bowl with 2 tablespoons of Strawberry Preserves, 1 tsp. vanilla, Splenda to taste, mix well; add 1/4 cup of mini-chocolate chips, mix.

3. Prepare Fresh Strawberries:
Place sliced/chopped strawberries in bowl; add Spenda and Vanilla Extract and blend.

4. Assemble Croissants:
Spread strawberry-chocolate chip cream cheese mixture on bottom layer of each croissant; top with fresh strawberries; place croissant top on.

5. Place assembled croissants under broiler to brown top.

6. Prepare: Dark Chocolate Ganache: Melt chocolate chips in microwave; add 1 tsp vanilla extract and 1 tsp cream, mix until smooth.

7. Spread or drizzle ganache on warm toasted croissants. Cool.

8. Grab a hot cup of your favorite tea or latte and bon appetit!

__________________________
Notes: You can use any kind of croissants or mini-broche for this recipe. I use the large Costco croissants which are yummy and fresh. All Splenda and low calorie ingredients can be substituted with regular ingredients. For a really quick version, you can use any Strawberry Cream Cheese and even frozen strawberries. Improvise to your own preference and taste. Refrigerate leftovers.

Happy New Year Praline Brownies

Celebrating the New Year brings favorites to our entertainment food menus and New Year’s Eve and New Year’s Day Celebrations.  This year “Beyond the Yum” added many new recipes to our menus but this Praline Brownie recipe really stood out to become a favorite and staple for our celebrations.

Beyond the Yum

Food & Wine magazine has really excellent recipes, suggestions and wine articles so it is no surprise that we would love their magazine.  If you want a delish recipe for the holidays or anytime you want to impress your guests and satisfy that sweet tooth try this Praline Brownie recipe by Pastry chef Kelly Fields of Willa Jean in New Orleans that was featured in Food&Wine.  Happy New Year & Bon Appetit!

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