SugarJam The Southern Kitchen is a local bistro and bakery located in North Scottsdale that serves Southern-based breakfast, sandwiches, and sweet treats. Learn more about SugarJam The Southern Kitchen at sjsouthernkitchen.com
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00:00 Let's be real.
00:05 There is no Thanksgiving without some apple pie.
00:08 So Dana Dumas is here from Sugar Jam, the Southern Kitchen, to show us how to make the
00:13 perfect pie for Thanksgiving.
00:15 Dana, thank you so much for being here.
00:17 Thanks, Lexi.
00:18 So much fun.
00:19 Thanksgiving is my favorite holiday.
00:20 Mine too.
00:21 Yeah.
00:22 Yes, and that is really due to the amazing food, like what you're going to show us here.
00:26 So first of all, before we jump in, tell me a little bit about Sugar Jam, because I have
00:31 not had the pleasure of dining there yet.
00:33 Oh my gosh.
00:34 So you're missing out because we are known as the brunch and vibe spot in North Scottsdale.
00:39 And so we do a terrific brunch, actually Wednesday through Sunday, but every Friday, Saturday,
00:44 and Sunday, it's the brunch and vibes movement with DJ Freshmaker.
00:48 And we literally turn it up.
00:50 So if you like music, you like to have fun, you like to eat and dance and have just a
00:54 great time and have great cocktails and mimosa towers and everything else, that's us.
00:59 You guys are the place to go.
01:01 But I love that you also do brunch during the week because sometimes you want to go
01:04 to brunch.
01:05 If you happen to have the day off or something, you want to go to brunch on like a Wednesday
01:08 or a Friday.
01:09 You guys are there for that as well.
01:10 We are there for that.
01:11 It's more quieter today.
01:12 So if you're not into the hoopla, then stop by on Wednesday and Thursdays.
01:17 We are open from nine to three, actually Wednesday through Sunday, but Wednesdays and Thursdays
01:22 is more quiet.
01:23 So it's a nice breakfast brunch spot.
01:25 We serve a light lunch during the week, but on the weekend, we do everything from fried
01:29 lobster and grits to our Creole shrimp and grits, catfish, and our amazing French toast
01:35 marinated in Grand Marnier with our fried chicken.
01:38 So I love it.
01:39 Yes, I love it.
01:40 And what you guys are really known for is your bakery items, your pies.
01:43 You were telling me that people are going to be lining up outside on Thanksgiving to
01:48 get one of your amazing pies.
01:49 You're 1,500 orders deep right now.
01:51 But for those of us who maybe they're not going to quite make it in time to get one
01:56 of your amazing pies, you're going to tell us how to make it at home.
01:59 Yes.
02:00 Okay, so give us the secrets.
02:01 How do we do this?
02:02 So anyway, yeah, the pre-sales concluded on Friday, and now it's first come first serve
02:07 on Wednesday, November 22nd.
02:09 We are open at 9 a.m., so line up in the parking lot to get your first come first serve pies.
02:15 Okay.
02:16 But if you're at home and you're like, I'm just going to try to do it myself, it's okay.
02:20 You can get your favorite dough recipe out of your favorite cookbook online or what have
02:25 you.
02:26 And if not, you can go ahead and get a store-bought pie crust.
02:30 See, yeah, I was saying that's something so great to have.
02:33 It's so convenient.
02:34 If you don't have the time, you don't have the ability like me to make something from
02:37 scratch like the pie crust, you can always go buy one.
02:40 You can always go buy it.
02:41 I mean, there's no shame in the game.
02:42 We all live busy lives.
02:43 And there's great pie crust out there that you could buy and do it from home.
02:47 So that's a nice cook corner.
02:48 So anyway, once you have your pie crust like all done, rolled out, even if it's store-bought,
02:53 you go ahead, this is a glass dish.
02:55 So unlike metal, some of the metal pans are already pricked to aerate your pie at the
03:00 bottom.
03:01 But you want to make sure that you do not spray your pan or anything like that in glass.
03:07 You want to make sure that you prick the bottom with your fork so that your pie crust aerates
03:11 so it's cooked at the bottom and it's not soggy.
03:14 Love it.
03:15 Okay.
03:16 Now I like to use Granny Smith apples along with a little Fuji or Honeycrisp if they're
03:20 available.
03:22 But really as a standby, it's your go-to is your Granny Smith.
03:25 They are nice, fresh, tart, and bright.
03:28 You want to peel them, core them, and cut them.
03:31 And then you want them in the bowl.
03:33 Once they're in the bowl, you now want to add your mix-ins.
03:36 Okay.
03:37 Okay, great.
03:38 And so your mix-ins are going to be some fresh cinnamon.
03:40 So either you're going to grate your cinnamon or you're going to get some cinnamon from
03:44 the store.
03:45 I like to custom blend the cinnamon because there's so many varieties of cinnamon and
03:49 they do different things.
03:50 So I custom blend my cinnamon.
03:51 Okay.
03:52 So let's go through what all the toppings are because we're running out of time here and
03:55 I want everybody to get this recipe.
03:57 So cinnamon.
03:58 Cinnamon, I use a Himalayan fine sea salt.
04:00 All right.
04:01 You must have cornstarch as your thickener so you do not have a runny, loose pie.
04:04 Okay, I love it.
04:05 Nutmeg, and you have some vanilla.
04:08 So this is a Tahitian and Madagascar vanilla.
04:11 And then this is what the mixture will look like.
04:13 Right.
04:14 So you take your brown sugar and you put it in with your apples, mix it up with some melted
04:17 butter or pats of butter.
04:19 And then you dump this into your pie crust and you lattice it.
04:24 So after the magic of TV, right?
04:27 This is where we are.
04:28 We have our uber beautiful finished apple pie.
04:33 That's amazing.
04:34 And this I use a cookie cutter for so to make different shapes and I color the pie crust
04:39 in different colors and then I add it to the pie.
04:42 Make sure to egg wash the top, sprinkle it with a little finishing sugar, bake it at
04:46 350 degrees for about 35 to 45 minutes and you have a delicious hot bubbly pie.
04:53 Let it rest for at least 15 to 20 minutes before cutting it and use a serrated pie cutter.
04:59 Okay.
05:00 And you will have your first good piece of pie.
05:01 Okay, we got the recipe.
05:03 I love it.
05:04 This looks amazing.
05:05 Thank you.
05:06 I'm gonna give it a try.
05:07 I think this year is the year to try it.
05:09 And if you want to get one of her pies, you can get in line there at sugar jam.
05:12 Sugar jam.
05:13 You can do this recipe at home.
05:14 Yes.
05:15 And we'll have the recipe on aztv.com and you can go visit them at sugar jam up there
05:19 in North Scottsdale.
05:20 Yes.
05:21 Dana, thank you so much.
05:22 Thank you.
05:22 Enjoy.
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