Hickory-Smoked Pellet Smoker Smoked Apple Pie
Bourbon-spiked filling, lattice top, 1hr at 350°F with cherry.
Cook Mode
One step at a time, big text, timers, and your screen stays awake. 0/7 steps done.
Ingredients
Tap to tick off · 0/10 gathered
Method
- 15 min
In a large bowl, combine the sliced apples, granulated sugar, all-purpose flour, ground cinnamon, and ground nutmeg. Toss gently to ensure all apple slices are evenly coated. Stir in the bourbon and lemon juice.
Why it matters
Coating the apples prevents browning and ensures a consistent flavor profile throughout the pie. The flour helps thicken the juices, preventing a runny filling.
Common mistake
Over-mixing can break down the apple slices, leading to a mushy texture. Not enough flour can result in a watery pie.
- 15 min
Carefully unroll one pie crust and place it into a 9-inch pie plate. Pour the apple filling into the crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of cold butter. Take the second pie crust and cut it into 1-inch strips to create a lattice top. Lay the strips over the filling, weaving them if desired, then trim and crimp the edges to seal. Brush the lattice top with the beaten egg wash.
Why it matters
A well-sealed crust prevents the filling from bubbling out excessively, while the lattice allows steam to escape, preventing a soggy bottom. The egg wash provides a beautiful golden-brown finish.
Common mistake
Not sealing the edges properly can lead to the filling leaking during cooking. Skipping the egg wash results in a dull crust.
- 350°F20 min
Load your pellet smoker with cherry wood pellets. Set the smoker to 350°F (175°C) and allow it to preheat for at least 15-20 minutes until it reaches and holds the target temperature steadily.
Why it matters
Proper preheating ensures consistent heat and good smoke production from the start, crucial for evenly baking the pie and infusing it with cherry smoke flavor.
Common mistake
Placing the pie in a cold smoker can lead to an uneven cook and a less distinct smoky flavor.
- 350°F1h
Carefully place the assembled pie directly onto the grates of the preheated smoker. Close the lid and cook for 60 minutes. Keep an eye on the crust; if it starts to brown too quickly, you can loosely tent it with aluminum foil.
Why it matters
Baking at this temperature allows the apples to soften and the crust to cook through, while the cherry smoke imparts a subtle, complementary flavor without overpowering the dessert.
Common mistake
Opening the smoker lid too frequently drops the temperature and extends cook time, potentially drying out the pie. Over-smoking can lead to a bitter taste.
After 60 minutes, check the pie for doneness. The crust should be golden brown, and the filling should be bubbling. You can insert a thin skewer or knife into a vent of the lattice; if the apples are tender, it's done.
Why it matters
Ensuring the apples are tender and the filling is set guarantees a perfect texture, while the bubbling indicates adequate cooking of the sugars and thickeners.
Common mistake
Pulling the pie too early means undercooked apples or a runny filling. Cooking too long can result in a dry pie.
- 3h
Carefully remove the pie from the smoker and place it on a wire rack to cool. Allow the pie to rest for at least 2-3 hours before slicing.
Why it matters
Resting is crucial for the filling to set properly. If sliced too soon, the filling will be runny and difficult to serve, losing its structural integrity.
Common mistake
Slicing the pie while it's still hot will cause the filling to spill out, as the pectin hasn't fully set.
Once fully cooled and set, slice the smoked apple pie and serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes an excellent accompaniment.
Why it matters
The resting period allows the flavors to meld and the texture to firm up, providing the best eating experience. Serving it as suggested enhances the dessert.
Common mistake
Not allowing sufficient cooling time can lead to a messy presentation and a less enjoyable texture.
Cooks & Reviews
Guild members can rate this recipe, log their cooks and share photos.
Sign in to continueMember reviews
No reviews yet — be the first to rate this cook.
Ask the Pitmaster about this recipe
Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.
Sign in to try the AI Pitmaster on Hickory-Smoked Pellet Smoker Smoked Apple Pie. New members get 3 free questions.
Sign in to tryComments(0)
Loading comments…