Recipe of the Month: Apple Pie

It’s officially the holiday season, and with the influx of seasonal celebrations also comes a bounty of winter fruits to include in your festive menus! While many fruits come ripe at the end of the year, none is more a staple than the apple.

Though apples are available in grocery stores year-round, there’s something undeniably special about apples from local backyards and orchards that take winter recipes to the next level. Whether you have your own fruit trees, source them from local farmers, or just pick up Granny Smiths from your market, we’ve got an employee apple pie recipe to help you take your holiday cheer up a notch.

Thomas’ Apple Pie


Pie Crust:

  • 2 ½ cups all-purpose flour
  • ½ tbsp granulated sugar
  • ½ tsp sea salt
  • 1 cup cold unsalted butter diced into 1/4" pieces
  • 7 tbsp ice water 

Pie Filling:

  • 2 lbs (6-7 apples, 7 cups) Apples of your choice (we used Fuji!), peeled, cored, and thinly sliced
  • 1 ½ tsp cinnamon
  • 8 tbsp unsalted butter
  • 3 tbsp  all-purpose flour
  • ¼ cup water
  • 1 cup granulated sugar

Egg Wash:

  • 1 egg
  • 1 Tbsp water


Pie Crust:

  1. apple pie lattice crust
    Place flour, sugar, and salt into a food processor and pulse to combine.
  2. Add the cold, diced butter and pulse the mixture until coarse crumbs with pea-sized pieces form. The mixture should be dry and powdery. 
  3. Add 7 tbsp ice water and pulse in the food processor until moist clumps or small balls form. Press a piece of dough between your fingers. If the dough sticks together, you have added enough water. If not, add more water a teaspoon at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
  4. Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth). Do not knead the dough. Divide the dough in half and flatten it to form two disks. Cover with plastic wrap and refrigerate for at least 1 hour before using.


  1. peel apples for the filling
    Preheat the oven to 425˚F.
  2. Melt butter in a medium saucepan over medium heat. Whisk in 3 tbsp flour, then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 ½ tsp cinnamon, and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently. Remove from heat.
  3. Peel, core, and thinly slice 7 cups of apples and place them in a large bowl. Pour the sauce over the apples and stir to coat the apple slices.
  4. Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Transfer it to a 9" pie plate. Add in the apple mixture, be careful not to get the filling on the edges which makes it difficult to seal.
  5. Roll the second crust into an 11" round and cut into strips. Arrange the strips in a woven lattice pattern over the top of the pie. 
  6. Optional: Replace steps 4 and 5 with a store-purchased pie crust. 
  7. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
  8. Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temperature for 1 hour before serving.

With that, we hope you enjoy this apple pie recipe from our very own employees! Do you have any to-die-for apple recipes you can’t get enough of? Share them in the comments!

ready for the oven!

Leave a comment

Please note, comments must be approved before they are published