Hasselback Apple Pie

Mar 09, 2022

Hasselback Apple Pie

FigBrew March Recipe

Well, it most certainly looks like someone is hitting it out of the park! I’m honored to be a part of the FigBrew team and to bring you monthly recipes for your enjoyment! This month we have something special, so let’s get to it, shall we?

I’ve been asked several times what inspires me to create new dishes, and I always must answer by asking ‘how much time do you have?’. In short, my answer is this…my inspiration is rooted deep in my family. My parents instilled values in my sisters and me that will never be forgotten. I began to see that food was a bridge for people of all walks of life to sit down with one another. Whether it was good times or bad times, food was always there to act as the silent mediator, reinforcing the foundations our family was built on. Over time it was just natural for me to have food available whenever friends or family came to my own home. It was just what we did, and now today that still holds true.

I’m the type of person who finds meaning in most everything. So, when I prepare a dish for someone, I strive to have that dish hold meaning for my guest. There’s meaning in the food, the preparation, the presentation and the atmosphere in which you’re eating. It all must tie in together, and it can’t be the same every time. Diversity in food is a must if you’re going to find meaning in it, and I think that is my driving force. Food is something I use in order to create a deep and meaningful experience for whoever is sitting at my table, and each one of the dishes I’ve created for FigBrew has a different feel and vibe to it. I suppose you could say my inspiration comes from you.

This month’s dish is no different! It’s a classic with a bit if a twist I think you’ll all enjoy. It’s a Hasselback Apple Pie, that isn’t put together like an apple pie. You’ll see what I mean.

If you’ve ever cooked anything Sous Vide, you’ll know how easy and ‘hands off’ the technique is. That’s exactly what we’re going to do here! If you don’t have a sous vide tool, which most of us probably don’t, that’s okay! I have options which work just as well but require just a bit more involvement from you.

Firstly, let’s tackle the sous vide technique. The tool I use is the Joule by Brevil. Most of the tools you’ll find these days have an app associated with it and will connect via Wi-Fi/Bluetooth. My preferred temperature setting is 180F, and it cooks in the bag for two hours. Another way to cook these apples is by using a stainless-steel sauce or stock pot with a lid that has a small hole, filled almost to the top with hot water. You then heat to the desired temp. Once the food is in the bag and in the water, you’ll want to use a clean meat thermometer that will fit into that hole so you can read the water temperature. I know this sounds difficult, but I promise it’s rather easy.


2 Green Apples - peeled

¾ Cup - Fuji Apple Sake

½ Cup - Organic Coconut Syrup

1 Package - Butter Crackers

1 Cup - Graham Cracker Crumbs

¼ Cup - Coconut Sugar

2 Tbsp - FigBrew

4 Tbsp - Melter Butter

1 Bottle - Good Caramel

Clip - to secure the bag to the side of the pot

1 Kitchen Torch - you can get this at your local cooking store, or use one from any home building store.


If you have a sous vide tool, this is when you want to set the temp and get your water warmed. If you’re using a pot, you can do the same, bringing the water to a simmer at the desired 180F. Peel your apples and using a melon baller or cookie scoop, making as many spheres as you can. You’ll want to act fast with this step, so the apples don’t begin to brown. If you need, you can temporarily put them in a lemon water ice bath.

When your spheres are ready, put them in a bag or baggie and pour in the Sake, Syrup & FigBrew then give it a gentle shake. The next step requires you to get as much air as possible out of the bag. The easiest way I’ve found is to set the bag into the water then gently push it into the water using a larger spoon. As the apples move further into the water the air will be pushed out of the bag, allowing you to seal it at the top. This is vital so the apples will cook, rather than float to the top.

Once your water reaches temp, use your clip and secure your apple bag to the side of the pot. If you’re using a sauce or stock pot, you’ll need to keep a close eye on the apples, so they don’t overcook. When the apples are finished cooking, take them out of the water and open the bag, making sure you retain the liquid inside the bag. You’re going to use this to baste and glaze the apple before torching and serving.

While your apples cook, take your crackers and crumbs and combine with the sugar. Mix well and add the melted butter. You can also give them a toss in a warm pan to add more flavor.

Now that your apples are out of the bag, you can use a sharp knife to cut slits on top of the spheres, just like you would a Hasselback Potato! They’re a bit fragile, so be careful with them! Once the cuts have been made, using a spoon, baste the top of the apple spheres and then follow up with the torch. You want to caramelize the sugars on top which gives it more flavor and adds to the visual appearance.

Now you’re ready to plate! Spoon the crumb mixture into the center of the plate/bowl. Using an offset spatula, place the apple spheres on the crumbs, then add more of the Sake/Coconut Syrup liquid. Finally, gently pour the caramel around the crumbs and finish with a velvet quenelle of your favorite ice cream!

I promise…if you love apple pie, you’re going to love this!