To make the crust: In a large bowl, combine the flour, thyme and salt. Grate the butter into the mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas. Add the milk, ¼ cup at a time and blend until a soft, moist dough is formed. Add a few more tablespoons of milk if the dough seems dry. It should be somewhat sticky.

Form the dough into a ball, then flatten into a round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

To make the topping: In a medium bowl, combine the flour, brown sugar, cheese and pepper. Grate the butter into the mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas. Refrigerate until ready to use.

Preheat over to 350°

When the piecrust dough is chilled, place it on a well-floured surface and roll to about a ½-inch thickness, turning and flouring the dough often to keep it from sticking. Fold the dough in half and place in a 9- or 10-inch pie plate. Unfold the dough, turn under the edges and then crimp them.

To make the filling: In a large bowl, combine the apples, brown sugar, cornstarch and nutmeg. Transfer to the prepared crust.

Crumble the crumb topping over the apples. Bake for 1 hour, or until the crust is browned and the apples are soft. Place on a rack to cool for at least 30 minutes before slicing and serving.

The full cookbook is now available for purchase in local bookstores and online.

Recipe reprinted by Edible Silicon Valley - issue 24, shared from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, with permission of Jesse Ziff Cool and Chronicle Books.