Hot-and-Fast 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 peeled, cored, and 1/4-inch sliced Granny Smith apples with granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Add the bourbon and toss gently until the apples are evenly coated. Allow to sit for 15 minutes while preparing the smoker and pie crusts.
Why it matters
The flour helps thicken the filling, while the lemon juice prevents browning and brightens the flavor. The bourbon adds a subtle, complex note that complements the smoke.
Common mistake
Over-slicing apples, which can lead to a mushy texture. Aim for uniform 1/4-inch slices for consistent cooking.
- 10 min
Line a 9-inch pie dish with one of the pie crusts. Pour the apple filling into the crust, mounding it slightly in the center. Dot the top of the filling with small pieces of unsalted butter. Create a lattice top with the second pie crust or place it whole, crimping the edges to seal. Cut a few slits in the top if using a whole crust. Brush the top crust with a beaten egg wash.
Why it matters
The butter dots will melt into the filling, adding richness and moisture. The egg wash gives the crust a beautiful, golden-brown finish.
Common mistake
Not sealing the pie crust edges properly, which can cause the filling to bubble out excessively during baking.
- 350°F20 min
Fill your pellet grill hopper with cherry wood pellets. Set your smoker to preheat to 350°F (175°C). Ensure the lid remains closed during preheating to allow the smoker to reach and stabilize the target temperature.
Why it matters
Cherry wood provides a mild, sweet, and fruity smoke that complements the apple pie without overpowering it. Achieving a stable temperature before cooking is crucial for even baking.
Common mistake
Opening the smoker lid too frequently during preheating or cooking, which causes temperature fluctuations and extends cook time.
- 350°F1h
Carefully place the assembled apple pie directly on the smoker grate. Close the lid and cook for 60 minutes, or until the crust is golden brown and the filling is bubbling thick.
Why it matters
Cooking at 350°F ensures the crust gets crispy while the apples soften and the filling thickens. The smoke imparts a unique flavor that elevates this dessert.
Common mistake
Under-baking, which leaves the apples firm and the filling runny. The pie should bubble vigorously in the center, and the crust should be deeply golden.
Insert a thin skewer or knife into the center of the pie. The apples should feel tender with minimal resistance. The filling should also appear thick and not watery.
Why it matters
This quick check confirms the apples are cooked through and the filling has gelled, ensuring a perfect texture.
Common mistake
Not checking the apple tenderness, leading to crunchy apples in an otherwise delicious pie.
- 2h
Once cooked, carefully remove the pie from the smoker and place it on a wire rack. Allow it to cool for at least 2-3 hours at room temperature before slicing and serving.
Why it matters
Resting is crucial for the filling to set properly. Slicing too early will result in a runny, messy pie.
Common mistake
Cutting into the pie too soon. Patience is key for a clean slice and a perfectly set filling.
Slice the cooled smoked apple pie into 8 equal portions. Serve warm or at room temperature, optionally with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Why it matters
This final step is the reward for your pitmaster skills. The contrast of warm pie with cold ice cream is a classic for a reason.
Common mistake
Forgetting to take a photo before devouring this masterpiece! Also, not serving it with a good quality vanilla ice cream.
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