Simple Pellet Smoker Smoked Apple Pie
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 apples, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, and nutmeg. Toss gently until the apples are evenly coated. Stir in the bourbon. Set aside while you prepare the pie crust.
Why it matters
Coating the apples thoroughly ensures uniform flavor and helps thicken the juices, preventing a watery pie. The bourbon adds a sophisticated, warm note.
Common mistake
Not mixing thoroughly, leading to pockets of unflavored apple or dry flour.
- 20 min
Roll out one pie crust and carefully 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. For the top crust, either place the second pie crust directly over the apples, or cut it into strips to create a lattice top. Crimp the edges to seal. Cut several slits in the top crust if not using a lattice, to allow steam to escape.
Why it matters
A well-sealed crust prevents the delicious juices from bubbling out. The butter dots melt into the filling, adding richness and a luscious texture.
Common mistake
Not sealing the edges tightly, causing pie filling to leak out during cooking.
- 5 min
In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the top crust of the pie liberally with the egg wash. Sprinkle the turbinado sugar evenly over the egg-washed crust.
Why it matters
The egg wash gives the crust a beautiful, golden-brown sheen and helps adhere the turbinado sugar, which adds a delightful sparkle and crunchy texture.
Common mistake
Skipping the egg wash or sugar, resulting in a dull, less appealing crust.
- 350°F20 min
Fill your pellet grill hopper with cherry wood pellets. Set the grill temperature to 350°F (175°C) and allow it to preheat for at least 15-20 minutes, or until it stabilizes at the target temperature.
Why it matters
Preheating ensures a consistent cooking temperature from the moment the pie goes in, preventing an undercooked bottom crust and allowing the cherry wood to start producing clean smoke.
Common mistake
Placing the pie in a cold smoker, which can lead to a soggy bottom crust and uneven cooking.
- 350°F1h
Carefully place the assembled pie directly on the grill grates. Close the lid and smoke for 60 minutes, or until the crust is golden brown and the filling is bubbly and tender. A meat probe inserted into the center should read around 200°F (93°C).
Why it matters
The consistent 350°F temperature allows the pie to bake evenly, while the cherry smoke imparts a subtle, sweet, and fruity BBQ flavor that complements the apples perfectly.
Common mistake
Opening the smoker lid too frequently, which causes temperature fluctuations and extends cooking time.
- 3h
Once the pie is golden brown and the filling is bubbly, carefully remove it from the smoker. Place it 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 allows the filling to set properly. Cutting into a hot pie will result in a runny, messy slice as the pectin in the apples hasn't fully gelled.
Common mistake
Slicing the pie too soon, leading to a soupy filling that doesn't hold its shape.
Slice the smoked apple pie into 8 equal servings. 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
Proper presentation enhances the dining experience. Pairing with ice cream or whipped cream provides a delightful contrast in temperature and texture.
Common mistake
Not enjoying the fruits of your labor! Or, attempting to reheat in a microwave which can make the crust soggy.
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