Competition-Style 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, cinnamon, nutmeg, lemon juice, and bourbon. Toss gently until the apples are evenly coated. Set aside to let the flavors meld.
Why it matters
Coating the apples well ensures even flavor distribution and the flour helps thicken the juices, preventing a watery pie. Letting it sit allows the sugars to draw out moisture and create a natural syrup.
Common mistake
Not mixing thoroughly, leading to unevenly flavored pie.
- 20 min
Line a 9-inch pie dish with one roll of pie crust. Pour the apple mixture into the crust, mounding it slightly in the center. Dot the top of the apple filling with small pieces of unsalted butter. Cut the second pie crust into strips and create a lattice top over the apples. Trim excess dough and crimp the edges to seal.
Why it matters
A well-sealed crust prevents juices from bubbling over, and the lattice allows steam to escape while still protecting the apples and providing a beautiful finish. The butter adds richness and helps with browning.
Common mistake
Not sealing the edges properly, leading to juice leakage and a messy smoker.
- 5 min
In a small bowl, whisk one large egg with a tablespoon of water to create an egg wash. Lightly brush the lattice top and crimped edges of the pie with the egg wash. Sprinkle the top evenly with turbinado sugar.
Why it matters
The egg wash creates a beautiful golden-brown crust and a slight sheen, while the turbinado sugar adds a delightful crunch and sparkle to the finished pie.
Common mistake
Skipping the egg wash or sugar, resulting in a dull, less appealing crust.
- 350°F15 min
Fill your pellet grill hopper with cherry wood pellets. Set your smoker to preheat to 350°F (175°C). Ensure the grill has enough time to come up to temperature and stabilize.
Why it matters
A stable temperature is crucial for even baking. Cherry wood provides a mild, fruity smoke that complements the apple and bourbon flavors without overpowering them, creating a truly unique dessert.
Common mistake
Putting the pie in before the smoker is fully up to temperature, leading to undercooked pie and inconsistent smoke flavor.
- 350°F1h
Carefully place the assembled pie directly onto the grill grates of your preheated smoker. Close the lid and allow the pie to bake.
Why it matters
Direct placement on the grates allows for even heat distribution and maximum smoke penetration, infusing the pie with that signature BBQ flavor. Baking until golden brown ensures a perfectly cooked crust and tender, bubbly filling.
Common mistake
Opening the lid too frequently, which causes temperature drops and prolongs cooking time.
- 350°F
After 60 minutes, check the pie. The crust should be golden brown and the filling should be bubbly. If the crust is browning too quickly, you can loosely tent it with aluminum foil.
Why it matters
Visual cues like golden crust and bubbling filling indicate proper baking and tender apples. Tenting prevents over-browning while allowing the filling to finish cooking.
Common mistake
Removing the pie before the filling is properly set, resulting in a runny pie.
- 3h
Once baked to perfection, carefully remove the smoked apple pie from the pellet grill. Transfer it to a wire rack and allow it to cool completely before slicing and serving.
Why it matters
Cooling is essential for the filling to set properly. Slicing too soon will result in a messy, runny pie. This rest period also allows the smoky flavor to fully integrate with the apples.
Common mistake
Slicing the pie while it's still hot, causing the filling to spill out and the slices to fall apart.
Slice the cooled smoked apple pie into 8 generous servings. Serve plain, with a scoop of vanilla bean ice cream, or a dollop of fresh whipped cream. Enjoy your unique smoky dessert!
Why it matters
Presentation and thoughtful accompaniments enhance the overall dessert experience. The contrast of warm pie with cold ice cream is a classic for a reason.
Common mistake
Forgetting to offer a cold, creamy topping, which perfectly balances the richness of the pie.
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