Apple-Smoked Pellet Smoker Smoked Apple Pie with Butcher Paper Wrap
Bourbon-spiked filling, lattice top, 1hr at 350°F with cherry.
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Ingredients
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Method
- 15 min
In a large bowl, combine the sliced Granny Smith apples, granulated sugar, light brown sugar, all-purpose flour, ground cinnamon, nutmeg, lemon juice, and bourbon. Toss gently until the apples are evenly coated. Allow to sit for 10-15 minutes to let the flavors meld and juices release.
Why it matters
Allowing the apples to sit helps them release some moisture, which mixes with the sugars and spices to create a delicious, syrupy filling that won't be watery after baking.
Common mistake
Skipping the resting time can lead to a less flavorful, more liquidy filling inside your pie.
- 10 min
Carefully unroll one pie crust and fit it into a 9-inch pie dish. Pour the apple filling into the crust, mounding it slightly in the center. Dot the top of the filling with the small cubes of unsalted butter. Take the second pie crust and cut it into 1-inch wide strips for a lattice top, or place it whole and cut vents. If using a lattice, weave the strips over the filling. Trim and crimp the edges of both crusts.
Why it matters
Properly assembling the pie ensures an even distribution of filling and creates an attractive, functional crust that holds everything together during the cook.
Common mistake
Overfilling the pie or not crimping the edges well can cause the filling to bubble out and burn on the smoker surface.
- 5 min
In a small bowl, whisk one large egg with a tablespoon of water to create an egg wash. Brush the top of the pie crust (especially the lattice or vented top) with the egg wash. Sprinkle a light dusting of granulated sugar over the egg-washed crust.
Why it matters
The egg wash creates a beautiful golden-brown, shiny finish on the crust, while the sprinkle of sugar adds extra sweetness and a delightful crispy texture.
Common mistake
Forgetting the egg wash can result in a dull, pale crust, and skipping the sugar means missing out on that extra caramelized crunch.
- 350°F20 min
Fill your pellet hopper with cherry wood pellets. Preheat your pellet grill to a target temperature of 350°F (175°C). Close the lid and allow it to come to temperature and stabilize for at least 15-20 minutes.
Why it matters
A stable, consistent temperature is crucial for baking, especially for pies, to ensure the crust cooks evenly and the filling sets properly. Cherry wood provides a sweet, mild smoke perfect for dessert.
Common mistake
Placing the pie in a smoker that hasn't fully preheated can lead to a soggy bottom crust as the pie sits and waits for the temperature to rise.
- 350°F1h
Carefully place the assembled pie directly onto the grill grates of your preheated 350°F smoker. Close the lid and let it smoke-bake for approximately 60 minutes. The pie is done when the crust is golden brown and the filling is bubbly.
Why it matters
Baking at 350°F allows for even cooking of the crust and ensures the apples soften and the sugars caramelize, while the cherry smoke imparts a subtle, complementary flavor without overpowering the pie.
Common mistake
Opening the smoker lid too frequently drops the internal temperature, extending cook time and potentially leading to an undercooked pie.
- 3h
Once the pie is golden brown and bubbly, carefully remove it from the smoker using heat-resistant gloves. Place the pie on a wire rack and allow it to cool and rest for at least 2-3 hours before slicing and serving.
Why it matters
Resting is critical for fruit pies. It allows the filling to cool and set properly, preventing a runny, messy slice. The flavors also continue to meld during this time.
Common mistake
Slicing into a hot pie will result in a soupy, runny filling and a pie that falls apart rather than holding its shape.
After the pie has fully rested, slice into generous portions. Serve warm or at room temperature, perhaps with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Why it matters
Serving after proper resting ensures the best texture and presentation. The smoky, sweet, and bourbon-spiked flavors are best appreciated when the pie has had time to consolidate.
Common mistake
Trying to impress guests with a hot, unset pie often leads to disappointment and a less enjoyable experience for everyone.
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