Tuesday, February 14, 2012

Valentine's Day Desserts - Chocolate Berry Pie & Apple Crumb Cheesecake Pie

Happy Valentine's Day! I thought I would share a dessert that I've made for Valentine's Day a couple of years ago, as well as the dessert I'm making for tonight.  

Photo Credit HERE
This year my husband and I decided to stay in and celebrate as a family. My husband is cooking me dinner (grilled NY Steaks, asparagus, sauteed mushrooms and garlic mashed potatoes), and I'm in charge of dessert. If it were up to me, I'd make something rich and decadent and it would definitely include chocolate. But tonight my husband mentioned that Apple Pie sounded good :-/ So being the foodie that I am, of course I'm not going to make a plain old apple pie. I searched Pinterest for dessert recipes for two, and I came across the coolest blog! It's called Dessert For Two, and it's full of all kinds of recipes with servings (mostly sweets) for two people. In the past, I'd just make a normal sized dessert, and we'd eat it for a few days after. Buuuuut since I'm working my behind off to lose this weight, I'd rather not have a week's worth of decadent dessert sitting around. So, to my delight I found a recipe for Apple Crumb Cheesecake Pie. Um, hello!! That's a step up from Apple Pie! It sounds easy enough, and most of all DELICIOUS!!

Two years ago, I made a Chocolate Berry Cream Pie from Cooking Light. It has a chocolate crust, a cream cheese filling and a triple berry curd that you make yourself! This was a great blend of flavors and we really liked it! If you're leary of fat free or reduced fat groceries, just use regular ingredients.
I hope you have a wonderful day! If you're still looking for a delicious Valentine's dessert, give one of these a try!


Apple Crumb Cheesecake Pie, via Desserts For Two
Yields 1 small 6″ pie.
Ingredients
FOR THE CRUST:
  • 5 ounces (1 cup) flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 ounces (4 tablespoons) cold unsalted butter, diced
  • 1/2 teaspoon apple cider vinegar
  • 3-4 tablespoons cold water
FOR THE CRUMB TOPPING:
  • 1/4 cup flour
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • pinch of freshly grated nutmeg
  • 1/8 teaspoon ground ginger
  • 3 tablespoons butter
FOR THE FILLING:
  • 1 small apple (I prefer Honey Crisp)
  • pinch of orange zest (optional)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon flour
  • pinch of salt
  • 6 ounces cream cheese, softened
  • 1/2 teaspoon vanilla
  • 1 large egg, at room temperature
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • Caramel sauce for serving (optional)
Instructions
  1. First, make the crust: stir together in a small bowl with a fork the flour, sugar, and salt. Add the butter and use your finger tips or a pastry cutter to blend it into the flour.
  2. Once all the butter pieces are about the size of small peas, add the vinegar and a small amount of water, stirring between each addition. Add enough water so that the dough comes together in a ball, but isn’t overly sticky.
  3. Form the dough into a disk, cover it in plastic wrap, and let it chill in the fridge at least 30 minutes.
  4. Meanwhile, make the crumb topping: combine all ingredients except butter in a small bowl. Add the butter and rub it in until well incorporated. Set aside.
  5. Now, peel and dice your apple into 1/4” chunks. You should end up with about 1 cup of diced apple pieces.
  6. Add the apple to a medium bowl and toss with the cinnamon, flour, salt and orange zest (if using). Set aside.
  7. In another bowl, beat together the cream cheese, vanilla, egg, sugar and cornstarch. Set aside while you prepare your pie crust.
  8. Preheat the oven to 375°.
  9. Roll the pie dough disk on a lightly floured surface into a circle about 8-9” in diameter. Carefully transfer this to a 7” pie tin and fit it in the bottom gently (do not ever stretch pie dough—it will shrink back in the oven). Fold the overhanging dough under the edges to form a double crust and make a pretty edge, either with a fork or your fingers. Do not prick the bottom of the dough with a fork. Transfer the pie tin to a small baking sheet and bake in the oven for 10 minutes.
  10. Remove from the oven. If the crust has puffed up, gently push it back down before pouring the cream cheese mixture on top. Add the diced apples on top, followed by the crumb topping. Bake for 30-40 minutes. If the crumbs aren’t brown enough, broil for a few minutes. This pie is great at room temperature, or even chilled. Serve with caramel sauce.



Crust:
  • 1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)
  • 2 tablespoons brown sugar
  • 1 tablespoon butter,
  • 1 egg white
  • Cooking spray Fillng:
  • 1 cup fat-free cottage cheese
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 6 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup Triple Berry Curd

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, combine first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack.
  3. To prepare filling, combine cottage cheese and next 5 ingredients (through salt) in a food processor; process for 1 minute or until smooth. Add eggs and egg yolk; process until smooth. Spoon filling into prepared crust. Bake at 350° for 35 minutes or until set. Cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
  4. To serve, spread Triple Berry Curd evenly over top.



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