Interviewer: Please let me know more details about Fuji Apple! 

Chef Mike: Fuji apple is the four most popular apples in the United States right now. There are Granny Smith, Red Delicious, and Gala in the top three. It’s actually more popular in the U.S. eating Fuji Apple as it is. Not a lot of people usually bake with it. For our pies, the way we cook the filling- apples- first hold up a lot better than other apples that people traditionally use. I think it’s because the Fuji apple is a little bit crisper than Granny Smith, which we tried before. Fuji apple pie’s other history is it was actually created by two Americans. The breed of the apple is the Ralls Genet and the Red Delicious. 

Interviewer: Where is the Fuji apple from? 

Chef Mike: Most Fuji apples in the United States come from Washington. We switch between California and Washington from year to year, whichever has the better crops. 

Interviewer: How do you recommend eating the Fuji apple pie? 

Chef Mike: I like to eat it at room temperature. But I know a lot of people like to eat it hot with ice cream. I actually like heating it after, like the next morning. I would have it for breakfast with hot tea or coffee. 

Interviewer: What is the best before/expiration date?

Chef Mike: Pies will last 2-3 days if you keep them covered properly. You can’t freeze it. You can heat it, but it’s always best to eat it fresher. If you want to heat it up, heat it up in the oven or toaster oven rather than microwave it. Microwaves turn it into a kind of robbery and ruin its texture of it, so it’s better to bake it if you want to heat it up. And another thing you can do is freeze the apple pie and put it with vanilla ice cream in a blender, half-and-half, and make an apple pie milkshake. For our apple pie, we’ve been through a lot of changes. We always use the same ingredients but different styles and sizes as it goes. We did this all by hand.