Apple-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, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss gently to coat the apples evenly. Stir in the bourbon.
Why it matters
Coating the apples well ensures even flavor distribution and prevents the fruit from becoming too watery. The flour helps to thicken the filling.
Common mistake
Over-mixing can bruise the apples, leading to a mushy texture. Not enough flour can result in a runny pie.
- 20 min
Line a 9-inch pie plate with one pie crust. Pour the apple filling into the crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of cold butter. Place the second pie crust over the filling. You can create a lattice top for a decorative touch or simply lay it over, crimping the edges to seal. Cut a few slits in the top if not using a lattice.
Why it matters
Mounding the filling prevents a sunken pie after baking. The cold butter melts slowly, enriching the filling and preventing boil-overs. Sealing the edges ensures the juices stay in.
Common mistake
Not sealing the edges tightly can lead to the filling leaking out. Forgetting to vent the top can result in a soggy crust from trapped steam.
- 350°F15 min
Preheat your pellet smoker to 350°F (175°C) with cherry wood pellets. While the smoker preheats, brush the top crust of the pie with the beaten egg wash and sprinkle generously with turbinado sugar.
Why it matters
Preheating the smoker to the exact temperature is crucial for consistent baking. The egg wash gives the crust a beautiful golden-brown color and a slight sheen, while turbinado sugar adds a delightful crunch and sparkle.
Common mistake
Opening the smoker too early or frequently can cause temperature fluctuations, leading to uneven cooking. Skipping the egg wash and sugar diminishes the visual appeal and texture of the crust.
- 350°F1h
Carefully place the assembled pie directly on the smoker grates. Close the lid and smoke for 60 minutes, or until the crust is golden brown and the filling is bubbly.
Why it matters
Cooking at 350°F allows the crust to crisp and brown while the apples cook through and the filling thickens. The cherry wood adds a subtle, sweet smoke flavor that complements the apples without overpowering them.
Common mistake
Under-baking will result in a raw crust and crunchy apples. Over-baking can dry out the filling and burn the crust. Don't be tempted to open the lid frequently!
- 350°F
To ensure the apples are tender, insert a thin knife or skewer through one of the vents in the top crust into the filling. It should slide in easily. The filling should be visibly bubbling up through the vents.
Why it matters
Verifying the tenderness of the apples is key for a pleasant eating experience. A bubbly filling indicates that the starches have gelatinized and the pie is properly cooked and set.
Common mistake
Pulling the pie too early will leave you with hard apples. Forgetting to check the filling consistency could mean a runny pie upon slicing.
- 3h
Once cooked, carefully remove the pie from the smoker. Let it rest on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set completely.
Why it matters
Resting is crucial for any pie. As the pie cools, the pectin in the apples and the flour in the filling continue to set, transforming from a liquid to a firm, sliceable consistency. Cutting it too soon will result in a messy, runny pie.
Common mistake
Slicing the pie while it's still hot is a common rookie error. It will inevitably lead to a collapsed, soupy slice instead of neat, firm pieces.
Slice the cooled smoked apple pie and serve. It's excellent on its own, or enhance it with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of bourbon caramel sauce.
Why it matters
Presentation and complementary flavors elevate the experience. The cool, creamy toppings provide a delightful contrast to the warm, fruity, subtly smoky pie.
Common mistake
Serving the pie without allowing it to cool down properly will detract from the overall texture and presentation. Don't forget that a good pie deserves a great presentation!
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