If you were anywhere near the GotToBeNC cooking stage during the 2025 NC State Fair, chances are you watched 1-2 of the cooking demos. Pastry Chef Tie Whitaker, owner of Buttermilk Boutique in Clayton, NC, joined in the fun on Tuesday Oct 21, 2025. Tie brought a little sugar, spice, and Southern comfort to the spotlight with her Mile High Apple Pie. This towering beauty is layered with North Carolina apples. The warm fall spices, and the sensational praline topping had all of us swooning.
North Carolina Apples & Pecans Shine as Star Ingredients
As per her usual, Tie packed in all the local seasonal flavors. Her Mile High Apple Pie is a mix of several varieties of NC apples. Though Tie admits Ambrosia apples are her personal favorite, for their delicate sweetness and crisp texture. She tossed those slices in a generous blend of cinnamon, nutmeg, and cloves from Spicewalla . Because yes, it’s pumpkin spice season, and Tie understands the assignment.
Mile High Apple Pie is Full of Local Ingredients
Then, came the buttery crust, use your recipe or mine. Follow with the golden dome of apples, and finally, a glossy NC pecan praline topping. The addition of a bit of local buttermilk, made everthing even better. The pecans that studded the praline topping were local, as well.
This day, they were sourced from one of the vendors in the GotToBeNC Pavilion, Tire Swing Pecan & Nut Company. Formally Joy Filled Foods, in Rocky Mount NC you can now order them on Tire Swing’s website. The result? A pie that’s pure North Carolina from top to bottom; and mile high in both name and flavor.
During her demo, Tie reminded everyone that great pie starts with great ingredients. Her apples came from Sugarloaf Orchards in Taylorsville, NC. Sugarloaf is a 5th generation family owned and operated North Carolina orchard.
For the finishing touch, that really set this pie apart, Tie made a praline topping. Ran Lew Dairy’s rich, cream-top buttermilk teamed with Tire Swing’s buttered roasted pecans, made it work. This glaze offered a dreamy sweet kind of crunchy, buttery bite to each slice of pie. One that makes you close your eyes for a second longer than you thought to really take in all the rich, sweet fruity flavor.
This Holiday Season, the Pie’s Have It
As the holidays inch closer, Tie’s Mile High Apple Pie feels like the perfect inspiration for a Thanksgiving dessert spread. It’s a showstopper that makes the house smell like home (and gives local apples all the attention they deserve.)
As you plan your holiday baking lineup, Tie and I have got you covered. As we are speaking of pecans, don’t miss my recipe for Chocolate Pecan Pie Tart. You’ll find sweet and savory pecan recipes all in this same post. And then, check out this post on creating fun, super simple pie crusts.
And if you’re leaning into the apple side of the season, try my Homemade Apple Cider recipe here. It’s cozy, fragrant, and just right for the winter sipping season. That same post includes a recipe for a whipped cream-topped, local rum laced Hot Apple Toddy, I know you will love as well.
In (Mile High) Pie We Crust
Tie’s recipe below doesn’t include a pie crust. She suggests that you can use your favorite recipe for 2 (12 inch) pie crust rounds or use your favorite store bought brand. Again for this recipe you’ll need two rounds – one for the bottom crust and one for the top. You can find my recipe for Vodka Pie Crust in this pie post. The vodka takes the place of the cold water in the dough and offers a fabulous finish.
Saying Cheers to a Sweet Mile High Apple Pie Finish with a perfect NC Wine Pairing
The NC Wine pairing for this Mile High Apple Pie demo was from Erik Martella Wines. Located in the Yadkin Valley, Erik Martella partners with Sanders Ridge Vineyard and Winery to grow their grapes and with Windsor Run Cellars to make their wines. Erik crafts small-batch limited releases of uniquely American wines.
Case in point, the wine paring for this demo called Grandmother’s House, made of 100% Carlos muscadine grapes. This wine is crafted using a process called carbonic maceration. Carbonic Maceration involves holding uncrushed grapes in a carbon dioxide atmosphere for several days to allow the grapes’ own enzymes to begin fermentation, creating unique aromas and complexity. Then, the grapes are pressed and fermentation is completed with yeast.
Grandmother’s House is 100% Carlos – a bronze-colored varietal of North Carolina muscadine. The wine that results is an ever so slightly sparkling sip. In the glass, you’ll discover aromas of apple, clove, and pineapple. This NC Wine has a surprising and slightly dry finish that proves to be an excellent partner to your favorite comfort food! Pair with savory dishes like glazed ham, Thanksgiving turkey or even deviled eggs; and on the sweeter side of things, this pour is a perfect pairing for apple-y desserts like Tie Whitaker’s Mile High Apple Pie. You can buy a bottle ( or three) of Grandmother’s House along with all the other Erik Martella wines, to sip and savor at home here.
Sweet Dreams and Heartfelt Thanks
Huge thanks to Pastry Chef Tie Whitaker of Buttermilk Boutique for bringing her signature sparkle (and that praline topping!) to the GotToBeNC Cooking Stage at this year’s NC State Fair. Between the buttery crust, local apples, and that sip of Erik Martella’s Grandmother’s House this dessert demo was pure North Carolina through and through.
If you missed the show, don’t worry. You can bake along at home, try Tie’s recipe below, and start a new family favorite just in time for the holidays.
Stay tuned for more sweet and savory moments from this year’s NC State Fair, and more ways to cook local, eat local, and love every bite.
Tie Whitaker’s Mile High Apple Pie
Makes 1 – double crust 10 inch pie
Ingredients
For the Pie Crust
- 2 12 inch pie crust rounds either homemade or store bought will do. One for the bottom crust and one for the top.
For the Apple Filling
- 12 cups (1600 grams) apples, peeled, cored and sliced 1/4-inch thick about12 medium apples
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup plus 2 Tbsp (46 g) all-purpose flour spooned and leveled
- 1 1/2 Tbsp. freshly squeezed lemon juice
- 2 1/4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
For the egg wash
- 1 Tbsp water
For the Praline Topping
- 1 cup (200g) packed light brown sugar
- 1 1/2 sticks (12 Tbsp) unsalted butter
- 2 Tbsp Ran Lew Dairy whole milk Buttermilk
- 4 Tbsp Heavy Cream
- 1/2 tsp Kosher Salt
- 1 Tbsp Pure Vanilla Extract
- 1 1/2 cups chopped, Tire Swing Pecan & Nut Company Butter Roasted Pecans
Instructions
To Assemble the Pie
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Preheat the oven to 375 degrees.
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Prep your apples. Peel, core and slice your apples, then add them to a large bowl. Add in your sugar, all-purpose flour, lemon juice, and spices. Mix together, ensuring that all of the apple slices are well coated. Set aside to let the apples soak in all the goodness!
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To assemble the pie. On a lightly floured surface, roll dough out into about a 12 inch circle. Roll the dough a few strokes, then use your hands to move the emerging circle around your floured surface. This will ensure that the dough will not stick to your work surface. If your circle isn’t perfect, that’s ok! You’ll be trimming it anyway. Lay it into your pie dish.
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Prep the top crust. Follow the same steps for your first pie round. Slit some vents on top, in the middle, with a sharp knife (I make three). Set this one aside for the top crust assembly.
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Pile the filling into your pie dish. Don’t just pour the apples in. Instead, make sure the slices are tightly packed inside. Tuck them and gently press down as you pack them in so that there are barely any air pockets.
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Add the top crust. Lay your second rolled-out crust on top. I add a little water to help “glue” the top and bottom crusts together. Then use kitchen shears to cut the excess crust away.
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Flute or crimp the edges. Fold the crust and tuck on top of the pie dish edge. Then with your fingers flute the edges (alternatively, you can take a fork and crimp the edges.
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Brush with egg wash. Combine your egg and water. Brush all over your pie. Be careful not to let it pool in the pie edges. Egg wash gives your pie crust its golden color and shine.
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Let’s Bake. Bake your pie in a 375 degree oven for 60-70 minutes or until the crust is golden brown and the filling is bubbling.
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Let cool. Carefully remove your pie from the oven and let cool to room temperature. As your pie cools, make your praline topping.
For the Praline Topping
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While the pie cools. In a medium saucepan set over medium heat, combine brown sugar, butter, half and half (or cream), and salt. Bring mixture to a simmer. Cook until thick and bubbling, approximately 6-8 minutes.
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Remove from heat. Remove your saucepan from the heat and stir in vanilla and pecans. Let cool for 30 minutes before pouring over the pie. The praline can be made ahead of time. If doing so, reheat it over low heat until it’s back to pourable consistency.
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Let topping set and cool. Make sure the praline topping is cool and set before serving. Enjoy!