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Jean Georges Market Apple Pie

About Jean Georges Steakhouse

Three different types of beef from around the world, dozens of cuts and a selection of seafood and unique sides that would put any fish house to shame. Jean Georges Steakhouse has something for everyone, as long as everyone is looking for the best of the best.



Butter, Cold - 1 cup
A/P Flour - 3 cups
Sugar - 1/8 cup
Baking Powder - 2 ½ tsp
Kosher Salt - ¼ tsp
Buttermilk, Cold - ¾ cup
1 ea - Egg (whisked), Demerara sugar

Apple Filling

Sliced Golden Delicious or other baking apple - 1 lb
Lemon, juice - ½ ea
Light brown sugar - 1/3 cup + 1 tbsp
Sugar - 1/3 cup
A/P Flour - 2 ½ tbsp
Ground Cinnamon - 2/3tbsp
Ground Nutmeg - ¼ tsp
Kosher Salt - ¼ tsp
Vanilla Extract - 2/3 tbsp
Heavy Cream - 3 tbsp
Butter - 3 tbsp



  • Dice butter into small cubes and place in refrigerator to keep cold
  • Mix all dry ingredients together
  • Place butter and half of the dry mixture in a food processor and pulse until the butter is lentil size
  • Add the rest of the flour and pulse quickly to combine
  • Add buttermilk and pulse until dough comes together
  • Wrap dough in plastic wrap and refrigerate until firm
  • Using a rolling pin, flatten dough to ¼ inch thick then cut into ½ inch wide strips
  • Lattice unto apple pie, then brush with egg wash and sprinkle with demerara sugar
  • Bake in a 350 F oven until crust is golden brown and filling is bubbling
  • Either serve immediately or reheat briefly in a 350 f oven when ready

Apple Filling

  • Peel and core apples, then slice ¼ inch thick.
  • Toss in lemon juice to prevent oxidation
  • Combine apples with the rest of the ingredients (except the butter)
  • Melt butter in a sauté pan and once foamy, add apple mixture 
  • Cook over medium heat until thickened and apples soften slightly
  • Spoon into individual cast iron pans or one large pan
  • Refrigerate until cool