Classic Apple Pie with 2019 Estate Pinot Gris

Suggested Wine Pairing: 2019 Estate Pinot Gris

Growing up with a chef for a father, Thanksgiving was one the holiday in our house. Kevin would get up at 3:30am or 4:00am – yes, in the morning – preparing an elaborate scratch meal. There were turkeys and multiple types of stuffing, bread, green bean casserole and sweet potatoes – everything you could think of. But the highlight of the meal was always the dessert. Kevin always stuck to the traditional flavors – pumpkin, pecan, and apple, with flaky, buttery crusts, but his apple pie was always the showstopper.

Thick apple slices, cinnamon, warm spices and the perfect balance of sweetness make this my ideal dessert. As soon as I tried our Laurel Ridge Estate 2019 Estate Pinot Gris, I knew that it would be a Thanksgiving match made in heaven. With notes of honeysuckle, fresh orchard apple, and a perfect zing of minerality, the acidity of the 2019 Estate Pinot Gris balances the sweetness of the pie, brings out the delicate notes of spice and highlights the delightful flavor of seasonal Granny Smith apples.

We are so excited to share his recipe with you below, including his “secret” ingredients, black pepper, and vanilla bean paste. The black pepper is very important to balance the spice and sweetness of this pie. While I would strongly encourage you to use vanilla bean paste (Trader Joe’s and Fred Meyers have great ones), vanilla bean extract will work as well.

Whether you are able to see your family in person this year, or you’re doing a virtual celebration, it is our hope that this recipe brings a little bit of sparkle and joy to your gathering – from our family, to yours. Crack open a bottle of Pinot Gris, and celebrate!


  • Prepared pie crust (one round for the pan, the rest for the lattice)
  • 7-8 cups cored and peeled Granny Smith apples
  • 2 tbsp lemon juice
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup real maple syrup
  • 8 tablespoons butter, 2 tablespoons cubed finely, reserved in fridge
  • 2 tsp vanilla bean paste (vanilla extract works, too)
  • 2 tbsp flour
  • 1 tbsp cinnamon
  • 1 tsp cloves
  • 1 tsp finely ground black pepper


  1. Preheat oven to 425 degrees.
  2. Peel and core the apples, slicing them until they are 1/3 to 1/4 inch thick. Toss the apples in lemon juice, sugars, and maple syrup.
  3. Melting 6 tablespoons butter over medium sized pot on stove, add in apple mixture and cook for 15 minutes, or until apples are fork tender.
  4. Add in vanilla, flour, cinnamon, cloves and black pepper. Continue stirring over low heat for 2 minutes, or until the filling begins to thicken.
  5. Gently spoon apple mixture into the prepared pie dish. Allow filling to cool before placing lattice.
  6. Once ready to bake, put into pre-heated oven for 45 minutes to 55 minutes. If the crust begins browning too quickly, place a piece of foil over the top, and remove 5 minutes before the end of the baking.
  7. Allow the pie to cool fully, at least one hour, before serving and enjoying.