Phoebe Calver Whiskey and Food

Thanksgiving prep with Thomas Joseph and Michter’s

It’s officially the holiday season and although that brings with it a wide array of wonderful things, we all know that preparing for the festivities can be a little overwhelming at times.

Have no fear, we’re here to make sure that you can enjoy your time spent with friends and family and finally have the opportunity to crack open that bottle you’ve been saving for a special occasion.

Now not that we’re biased or anything, but, providing you’re putting on an over 21-years-old party, you know the team here at American Whiskey Magazine love to get creative with our cooking… so bring on the whiskey!

For this Thanksgiving we’ve teamed up with Michter’s and culinary director for Martha Stewart, Thomas Joseph to provide you with some delicious alternatives to some of your favorite traditional dishes.

During the lead up to Thanksgiving, we’ll be providing you with recipes to turn your hands to. Enjoy!

We’d love to see your take on the dishes this holiday season, so be sure to tag us all over on social media at @tojo827, @michterswhiskey and @americanwhiskeymag.

Apple Rye Pie
Makes one 9-inch single crust pie


  • 3 pounds baking apples (such as granny smith, rome, cortland, mutzu,), peeled, cored and cut into quarters
  • ½ cup sugar, plus more for sprinkling
  • pinch of coarse salt
  • ½ tsp cinnamon
  • ¾ cup Michter’s US*1 Straight Rye
  • 3 tbs. unsalted butter, cut into small cubes
  • all-purpose flour, for rolling
  • 1 round/disk pie dough (homemade or store bought)
  • heavy cream, for brushing and serving 

Preheat the oven to 375 degrees.

On a rimmed baking sheet, combine apples, sugar, salt, cinnamon, US*1 Straight Rye and butter; toss to combine.

Transfer to the oven and bake, turning and basting apples every 20 minutes, until tender and pan juices are thick and syrupy, about 60 minutes. Cool completely.

In the meantime, on a lightly floured surface, roll dough out into a 13-inch circle, about an 1/8-inch thick. Carefully transfer to a standard 9-inch pie plate, draping the edges over the side.

Arrange cooled apples, in a tight spiral pattern, overlapping each, over dough. Pour the pan juices over apples. Gently fold up edges of dough to create a crust. Transfer to refrigerator and chill until firm for around 15-20 minutes.

Brush edges with heavy cream and sprinkle with sugar.

Transfer to oven and bake until golden brown for approximately 50-60 minutes.

Cool completely and serve with lightly sweetened whipped cream (if desired).

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