Pecan-Smoked 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, flour, cinnamon, nutmeg, bourbon, and lemon juice. Toss gently to ensure apples are evenly coated. Let stand for 10 minutes to allow the flavors to meld and some liquid to release.
Why it matters
Coating apples prevents them from oxidizing and ensures an even distribution of spices and sugar, creating a flavorful and slightly thickened filling.
Common mistake
Not letting the apples sit, which can lead to a watery pie if the liquid isn't given a chance to release before baking.
- 20 min
Unroll one pie crust into a 9-inch pie plate. Trim the edges and crimp as desired. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and bourbon. Toss gently until the apples are evenly coated.
Why it matters
The flour helps thicken the filling, preventing a runny pie, while bourbon adds a deep, complex flavor that complements the smoke.
Common mistake
Overworking the pie crust can make it tough. Handle it just enough to fit the plate.
- 15 min
Pour the apple mixture into the prepared pie crust. Dot the top of the apple filling with the small pieces of butter. Take the second pie crust and cut it into 1-inch wide strips for a lattice top, or place it on top and cut steam vents. Lay the lattice strips over the apples, weaving them if desired, and crimp the edges to seal. Brush the top crust with the beaten egg wash.
Why it matters
The butter melts into the apples, creating a rich, luscious filling. The egg wash gives the crust a beautiful, golden-brown finish.
Common mistake
Not sealing the edges well enough can cause the filling to bubble out during cooking.
- 5 min
In a small bowl, beat one egg. Brush the top crust (or lattice) with the beaten egg wash. Sprinkle generously with turbinado sugar.
Why it matters
The egg wash creates a beautiful golden-brown, glossy finish, while the turbinado sugar adds a delightful crunch and sparkle to the crust.
Common mistake
Forgetting the egg wash or sprinkling, which will result in a duller, less appealing crust.
- 350°F15 min
Preheat your pellet smoker to 350°F (175°C) with cherry wood pellets. Ensure the smoker has reached the target temperature and is holding steady.
Why it matters
Preheating is crucial for consistent cooking and to ensure the cherry smoke infuses effectively from the start. Cherry wood provides a mild, fruity smoke that pairs well with apple pie without overpowering it.
Common mistake
Putting the pie in before the smoker is fully up to temperature, leading to undercooked crust or inconsistent smoke flavor.
- 5 min
In a small bowl, lightly beat one egg. Brush the lattice top of the pie with the beaten egg wash. Sprinkle the turbinado sugar evenly over the egg-washed crust.
Why it matters
The egg wash creates a beautiful golden-brown crust and helps the turbinado sugar adhere, adding a delightful crunch and sparkle.
Common mistake
Applying too much egg wash can make the crust overly wet and prevent browning.
- 350°F15 min
Preheat your pellet smoker to 350°F (175°C) with cherry wood pellets. Ensure the smoker holds a consistent temperature.
Why it matters
Reaching the target temperature before placing the pie ensures a consistent cook from the start, crucial for proper crust development and filling setting.
Common mistake
Placing the pie in a cold smoker can lead to a pale, undercooked bottom crust.
- 350°F1h
Carefully place the assembled apple pie directly onto the grates of your preheated smoker. Close the lid and cook for 60 minutes.
Why it matters
Cooking at this temperature allows the crust to brown while the apples soften and the filling thickens, all while absorbing the subtle cherry smoke.
Common mistake
Opening the smoker lid too frequently, which causes temperature fluctuations and prolongs the cooking time.
- 350°F20 min
Preheat your pellet smoker to 350°F (175°C) with cherry wood pellets. Ensure a stable temperature before placing the pie inside.
Why it matters
Preheating is crucial for even cooking and to ensure the pie starts baking immediately at the target temperature. Cherry wood provides a mild, fruity smoke perfect for desserts.
Common mistake
Placing the pie in a cold smoker, which can lead to a soggy bottom crust and uneven cooking.
After 60 minutes, check the pie. The crust should be golden brown and the filling should be bubbling. You can insert a thin knife into a vent to feel if the apples are tender.
Why it matters
Ensuring the apples are tender is key to a perfectly cooked pie; undercooked apples will be crunchy.
Common mistake
Pulling the pie too early before the filling has properly set and the apples are tender.
- 2h
Once cooked, carefully remove the pie from the smoker. Place it on a wire rack and let it cool for at least 2-3 hours before slicing and serving.
Why it matters
Resting allows the filling to set completely, preventing a soupy pie when sliced. It also lets the flavors meld and the smoke influence to fully develop.
Common mistake
Slicing the pie too soon, leading to a messy, runny slice.
Slice the cooled smoked apple pie and serve. It's excellent on its own or with a scoop of vanilla ice cream.
Why it matters
Serving it fresh (after resting) provides the best texture and flavor experience.
Common mistake
Forgetting the vanilla ice cream - it's a classic pairing for a reason!
Slice the cooled apple pie and serve. It's delicious on its own, or with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Why it matters
Serving after resting ensures the best texture and presentation of your smoked apple pie.
Common mistake
Not sharing this delicious creation with friends and family!
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