A Sweet Treat for Fall


Hi Y’all!

If you’ve been following me on social media, you may have seen my posts regarding an opportunity I had to create a recipe featuring Envy Apples. This recipe was featured at a tasting at the Publix at Lake Miriam Square in Lakeland, Florida. The tasting was a huge success and, as promised, I am sharing the recipe with you below.

Oh! On September 28, 2019, Publix Aprons Cooking Schools are offering an Envy Apple Demo Dinner. If you’d like to join me at the Lakeland location, or at your local Publix Aprons Cooking School, you can save $10 by using the code ENVY928.


A Gullah Girl’s Apple Pie Tiramisu

Candied Pecans
1 Cup Pecan Halves
¼ Cup Brown Sugar
2 Tablespoons of Butter
1 Teaspoon Cinnamon
½ Teaspoon Rum Extract
Over medium heat in a skillet, add butter, brown sugar and cinnamon. Stir constantly until butter is melted and brown sugar is dissolved. Be careful not to burn mixture. Add Rum Extract. Add pecan and stir until thoroughly coated—about 2-3 minutes. Transfer pecan onto a tray lined with parchment paper. Cool. If you make the pecan ahead of time, store cooled pecans in an airtight container.

Apple Filling
4 Medium Apples: Peeled, Cored and Diced (I prefer to use a red apple, but if you
like the tartness of a granny smith or other variety, please feel free to substitute)
1 Tablespoon of Lemon Juice
¾ Cup of packed Brown Sugar
1 Teaspoon Cinnamon
¼ Teaspoon of Nutmeg
2 Tablespoons of Corn Starch
½ Teaspoon Salt
3/4 Cup Water

In a bowl, toss apples in lemon juice and set aside.

In a Medium bowl combine brown sugar, cinnamon, nutmeg, corn starch, and salt until
thoroughly mixed. Add apples to this mixture and coat completely.

In a medium saucepan, add ½ cup water (it should cover the bottom of the pan). Keep the
remaining ¼ cup of water on reserve in the even your apple mixtures becomes too thick.
Add apple mixture to the pan. Heat over medium heat until mixture begins to bubble. Reduce heat to a simmer. Stir occasionally. If mixture thickens too quickly, add the reserve water sparingly. The sauce should be thick, but not sticky and not runny. Cook about 15 minutes until apples are soft, but not mushy. Cooking time will depend on the thickness of your diced apples. Cool to room temperature.

Cream Cheese Filling
8 oz Cream Cheese, Softened
1 Cup of Confectioner’s Sugar
1 Teaspoon of Cinnamon
½ Cup Heavy Whipping Cream
8 oz Whipped Topping
½ Teaspoon of Rum Extract

In a bowl, using an electric mixer, mix cream cheese until smooth and light. Add in sugar
and cinnamon and mix until it is well blended. Add in whipping cream and rum extract and mix until well blended. Lastly, add in Whipped Topping. Mix until smooth. Divide into halves.

1 Pack of Pepperidge Farm Chessmen or your favorite shortbread cookies
Layer the bottom of an 8” x 8” glass dish with a layer of the shortbread cookies. Pour half of the cream cheese mixture on top of the layer of cookies. Let chill in the refrigerator for 15 minutes. Add apple filling on top of the first layer of the cream cheese filling. Add the
second half of the cream cheese mixture to the top of the apple pie filling.

For the Garnish: Coarsely chop the 1 cup of pecans and remaining shortbread cookies
(need about ½ Cup) You could do this in a food processor, but be careful not to over
process. Sprinkle the pecan/cookie mixture on top of the dish. Refrigerate 1 hour before


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