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  • Writer's pictureJonathan Anderson

Jonathan Anderson's Culinary Creations: Second Edition - Apple Pie Perfection

I was recently talking stocks with @FlowInvesting when I randomly thought of dessert. So, I asked him – “Key Lime or Apple.” There was zero pause in his thought and out “Apple!” came. So, Apple it is in honor of Flow.


I have made multiple pies, crisps, cobblers over the course of my baking endeavors. However, there is almost nothing better then apple pie. Add to that a little vanilla ice cream (French vanilla works better than vanilla bean) and top it with frozen crushed up Samoas (the Girl Scout Cookie), and nothing is better. 


I have adapted this recipie from “Mom’s Crazy Cooking”


Ingredients:


1 refrigerated pie crust (I used Pillsbury), it is simple and works great. It is also readily available at any grocer. 


Filling

  • 5 apples (I use Fuji as they are crispy and tend to not get soggy)

  • 1/2 cup brown sugar

  • 1/2 tsp ground cinnamon

  • Pinch of salt

  • 2 tbsp butter

  • 1/2 cup heavy whipping cream


Crumble Topping

  • 1-1/4 cups plain flour

  • 1/4 cup brown sugar

  • 1/3 cup granulated sugar

  • 6 tbsp butter, melted.


Instructions


Roll out your refrigerated pie crust, adjust it to fit in your pie dish (10-inch pan) works best but an 8-inch pan can work you just will fold the edges over). Leave this alone for now. 


You will then peel and slice the apples. Remove the cores and cut the apples into wedges. Take the apple slices and put them in a bowl. Add the brown sugar, cinnamon and salt. Stir, shake, or whatever you need to do in order to coat the apples with those ingredients. Place the bowl in the fridge. 



Next melt the 2 tbsp of butter in the microwave. It needs to be in a liquid form. 


Take the apples out of the fridge and get a medium size saucepan. Pour the apples into the saucepan. Heat on medium for about 7 minutes. Then pour the butter on top and heat an additional 3 minutes while stirring. Using the Fuji apples will keep some crispness while still absorbing the mixture which is why these apples were chosen. 


With a colander, pour the apples and butter into the colander so excess liquid drains. Do this over a small bowl or cup. Take the juice that drains and pour it back to your saucepan. Add the heavy whipping cream. Heat just the excess butter sauce and the whipping cream for 6-10 min until it begins to get thick. 


Pre-Heat the over to 375 degrees at this time.


Once your sauce is thick, pour the apples into the sauce and stir. Once the apples are fully covered, dump the saucepan into the pie crust. Now on to the crumble topping. 



Melt the butter for the crumble and pour all the ingredients (the flour and both sugars and melted butter) into the saucepan that you just used for the filling. Stir until the mixture becomes crumbly. Hence the crumble…. duh. 


Now pour this into your pie crust and spread on top of the apples. 



The oven should be set by this point and put the pie in the oven for 40 minutes. Check at 30 minutes. You will want to see bubbles in the pie like boiling and the crumble topping should look brown and crispy. 


Remove from the oven and cool for at least 30 minutes before serving. This is not a pie you will slice. It can be served with a pie cutter but best to use a serving spoon or fork. 



When you serve it, I use the French vanilla ice cream and the frozen samoas. However, if a girl scout has not visited your house, and you have not purchased cookies, just use the ice cream. If no ice cream, just eat the pie. Yum. 


Jonathan Anderson is a contributor for Degen Magazine. His interests lie in real estate, the economy, cooking, interesting things, and the market. Follow him on Twitter for more: @I_am_stockchef


Disclaimer: This is professional cooking advice, and we at DegenMag.com highly recommend incorporating these recipes into your culinary portfolio. Jonathan Anderson's expertly curated selections promise to elevate your kitchen game, making you the market guru of flavor.

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