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Sunday's Pellet Smoker Smoked Apple Pie

Name: Sunday's Pellet Smoker Smoked Apple Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 count Pie crusts; 2 count Pie crusts; 2 packages Pie crusts, refrigerated; 6 medium Granny Smith apples; 6 count Granny Smith apples; 6 count Granny Smith apples; 0.75 cup Granulated sugar; 0.75 cup Granulated sugar; 0.75 cup Granulated sugar; 0.25 cup All-purpose flour; 0.25 cup All-purpose flour; 2 tbsp All-purpose flour; 1 teaspoon Ground cinnamon; 1 teaspoon Ground cinnamon; 1 tsp Ground cinnamon; 0.5 tsp Nutmeg; 0.5 teaspoon Ground nutmeg; 0.5 teaspoon Ground nutmeg; 2 tbsp Unsalted butter; 2 tablespoons Bourbon whiskey; 0.25 teaspoon Salt; 4 tablespoons Unsalted butter; 2 tbsp Bourbon; 2 tablespoons Unsalted butter; 2 tablespoons Bourbon; 1 tbsp Lemon juice; 1 Egg; 1 count Egg; Ice cream; 1 tablespoon Lemon juice

Bourbon-spiked filling, lattice top, 1hr at 350°F with cherry.

350°F1hServes 8Cherry

Ingredients

8servings

2 countPie crusts— Store-bought or homemade, 9-inch
2 countPie crusts— 9-inch, refrigerated
2 packagesPie crusts, refrigerated— 9-inch, for top and bottom
6 mediumGranny Smith apples— Peeled, cored, and sliced 1/4-inch thick
6 countGranny Smith apples— Peeled, cored, and thinly sliced
6 countGranny Smith apples— Peeled, cored, and sliced 1/4-inch thick
0.8 cupGranulated sugar
0.8 cupGranulated sugar
0.8 cupGranulated sugar
0.3 cupAll-purpose flour
0.3 cupAll-purpose flour
2 tbspAll-purpose flour
1 teaspoonGround cinnamon
1 teaspoonGround cinnamon
1 tspGround cinnamon
0.5 tspNutmeg— Freshly grated preferred
0.5 teaspoonGround nutmeg
0.5 teaspoonGround nutmeg
2 tbspUnsalted butter— Cut into small pieces
2 tablespoonsBourbon whiskey— Or to taste
0.3 teaspoonSalt
4 tablespoonsUnsalted butter— Cut into small pieces
2 tbspBourbon— Good quality, for flavor
2 tablespoonsUnsalted butter— Cut into small pieces
2 tablespoonsBourbon
1 tbspLemon juice
1Egg— Beaten, for egg wash
1 countEgg— Beaten, for egg wash
Ice cream— Vanilla, for serving (optional)
1 tablespoonLemon juice
1 tbspTurbinado sugar— For sprinkling
1 countEgg— Beaten, for egg wash
1 tablespoonTurbinado sugar— For sprinkling

Method

Prep

1.Prepare the Apple Filling

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.

2.Prepare the Apple Filling

15 min

In a large bowl, combine the sliced Granny Smith apples, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, bourbon, and lemon juice. Toss gently until the apples are evenly coated. Let stand for 10 minutes to allow the juices to release.

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 soupy pie filling that doesn't set properly.

3.Prepare Pie Crust and Filling

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.

4.Assemble the Pie

20 min

Unroll one pie crust and gently fit it into a standard 9-inch pie plate. Pour the apple filling into the crust, mounding it slightly in the center. Dot the top of the apple filling with the small pieces of unsalted butter. Unroll the second pie crust and cut it into 1-inch wide strips. Weave these strips over the filling to create a lattice top. Trim any excess dough and crimp the edges to seal.

Why it matters

The lattice top isn't just for looks; it allows steam to escape during cooking, preventing the crust from becoming soggy.

Common mistake

Overworking the dough can make the crust tough; handle it gently.

5.Assemble the Pie

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.

6.Assemble the Pie

15 min

Place one pie crust 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 small pieces of butter. For the second crust, either place it whole over the filling (venting with slits) or cut it into strips for a lattice top. Seal and crimp the edges of the pie.

Why it matters

Proper assembly ensures the filling is contained and the crust bakes evenly. The butter dots melt into the filling, adding richness and helping the apples soften beautifully.

Common mistake

Overfilling the pie or not sealing the edges, which can lead to leaks and a messy smoker.

7.Egg Wash and Sugar Sprinkling

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.

Smoker Setup

8.Preheat Smoker

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.

Prep

9.Apply Egg Wash and Sugar

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.

Smoke

10.Smoke the Apple Pie

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.

Smoker Setup

11.Preheat Pellet Smoker

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.

12.Preheat the Smoker

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.

Smoke

13.Smoke the Apple Pie

350°F1h

Carefully place the pie directly on the grates of your preheated smoker. Close the lid and smoke for 60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it loosely with aluminum foil.

Why it matters

The indirect heat and consistent temperature of the smoker, combined with the cherry smoke, will gently bake the pie and infuse it with a subtle, complementary smoky flavor.

Common mistake

Opening the smoker lid too frequently, which causes temperature fluctuations and extends cooking time.

14.Check for Doneness

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.

15.Smoke the Apple Pie

350°F1h

Carefully place the assembled pie directly on the grill grates of the preheated smoker. Close the lid and cook for 60 minutes, or until the filling is bubbly and the crust is golden brown.

Why it matters

The 350°F temperature allows the crust to bake through and brown, while the cherry wood infuses a subtle, sweet, and fruity smoke flavor that complements the apples.

Common mistake

Opening the smoker lid too often causes temperature fluctuations, extending cook time and potentially drying out the pie.

Rest

16.Rest the Pie

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.

17.Rest the Pie

Once cooked, carefully remove the pie from the smoker using heat-resistant gloves. 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 properly. Cutting into a hot pie will result in a runny, messy slice.

Common mistake

Slicing the pie while it's still hot, leading to a liquidy filling that won't hold its shape.

Smoke

18.Check for Doneness

To check for doneness, you can insert a thin skewer or knife into the apple filling (through a lattice opening). If it goes in easily with little resistance, the apples are tender. The filling should also be visibly bubbling.

Why it matters

Ensuring the apples are fully cooked prevents a hard and unpalatable pie. The bubbling filling indicates proper thickening of the starches.

Common mistake

Removing the pie too early will result in crunchy apples and a runny filling.

Serve

19.Serve and Enjoy

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!

20.Serve Smoked Apple Pie

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!

Rest

21.Rest the Pie

Once cooked, 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 and serving.

Why it matters

Resting is crucial for the filling to set properly. Cutting into a hot pie will result in a messy, runny slice.

Common mistake

Slicing the pie too soon will cause the filling to spill out, as it hasn't had time to firm up.

Serve

22.Serve and Enjoy

Slice the cooled smoked apple pie and serve warm or at room temperature. It pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.

Why it matters

Serving at the right temperature maximizes the enjoyment of both the crust's texture and the complex flavors of the filling.

Common mistake

Overheating slices in the microwave can make the crust soggy; a gentle warming in the oven is preferred if reheating.

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