Hickory-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
- 20 min
In a large bowl, combine the sliced apples, brown sugar, granulated sugar, flour, cinnamon, nutmeg, bourbon, and lemon juice. Toss gently until the apples are evenly coated. Let it sit for 15-20 minutes to allow the apples to release some juices.
Why it matters
Allowing the apples to sit helps draw out moisture, preventing a watery pie and creating a richer, more concentrated flavor.
Common mistake
Skipping this step can lead to a soggy pie crust and a thin, runny filling.
- 15 min
Unroll one pie crust and gently fit 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 cubed butter. Create a lattice top with the second pie crust or lay it over the filling and cut steam vents. Crimp the edges to seal.
Why it matters
Properly mounding the filling ensures a full pie as apples cook down, and the butter adds richness and helps prevent boiling over.
Common mistake
Overfilling the pie or not sealing the edges properly can lead to the filling bubbling out during smoking.
- 30 min
Brush the top crust with the egg wash and lightly sprinkle with a tablespoon of granulated sugar. Place the assembled pie in the refrigerator to chill for at least 30 minutes. This helps the crust firm up.
Why it matters
Chilling the pie helps prevent the crust from shrinking and becoming tough, ensuring a flaky texture. The egg wash provides a beautiful golden finish.
Common mistake
Smoking a warm pie can cause the butter in the crust to melt too quickly, resulting in a less flaky texture.
- 350°F15 min
Load your pellet grill with cherry wood pellets. Preheat the smoker to 350°F (175°C). Ensure the temperature is stable before placing the pie inside.
Why it matters
Cherry wood provides a mild, sweet smoke that complements the apple and bourbon flavors without overpowering the delicate dessert.
Common mistake
Using too strong of a wood like mesquite or not allowing the smoker to stabilize can lead to an acrid, bitter smoke flavor.
- 350°F1h
Carefully place the chilled pie directly on the grill grates of the preheated smoker. Close the lid and smoke for 60 minutes, or until the crust is golden brown and the filling is bubbly.
Why it matters
Smoking at 350°F cooks the apples thoroughly while creating a perfectly browned, crisp crust with a subtle kiss of smoke.
Common mistake
Opening the smoker lid too often causes temperature fluctuations, extending cook time and negatively impacting crust texture.
- 350°F5 min
To confirm doneness, insert a thin knife or skewer into one of the vents. If the apples are tender with little resistance, the pie is ready. If the crust browns too quickly, you can loosely tent it with foil.
Why it matters
Ensuring the apples are tender is crucial for the pie's texture. An undercooked apple pie will be firm and unappealing.
Common mistake
Pulling the pie too early results in hard, crunchy apples, while overcooking can lead to a mushy filling.
- 3h
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 before slicing and serving.
Why it matters
Resting is critical for the filling to set properly. Cutting into a hot pie will result in a runny, messy slice.
Common mistake
Slicing the pie too soon will cause the filling to spill out, making it difficult to serve cleanly.
Serve warm or at room temperature. For an extra treat, top with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Why it matters
A slight chill on the pie allows the flavors to meld and the filling to hold its shape perfectly.
Common mistake
Serving a pie that hasn't fully rested can ruin the presentation and texture of the filling.
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