Cherry-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 Granny Smith apples, granulated sugar, light brown sugar, all-purpose flour, ground cinnamon, and ground nutmeg. Toss gently to ensure all apple slices are evenly coated. Stir in the bourbon and lemon juice. Let stand for 10-15 minutes.
Why it matters
Allowing the apples to sit with sugar helps draw out natural juices, preventing a watery pie and creating a richer, thicker filling.
Common mistake
Not letting the apples sit, leading to a runny pie filling. Don't skip the lemon juice; it brightens the flavor and prevents browning.
- 15 min
Preheat your pellet grill to 350°F (175°C). Gently 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 apple mixture with the small pieces of cold butter. For the top crust, cut the second pie crust into 1-inch strips and create a lattice pattern over the filling. Trim excess dough and crimp the edges to seal. Brush the lattice top with the beaten egg wash.
Why it matters
The butter dots on top melt into the apples, adding richness and helping to caramelize the sugars. The egg wash provides a beautiful golden-brown, shiny finish to the crust.
Common mistake
Overfilling the pie, which can cause the filling to bubble over during cooking. Not sealing the edges properly will result in a messy pie.
- 350°F15 min
Ignite your pellet grill and set the target temperature to 350°F (175°C). Ensure you have a good supply of cherry wood pellets in the hopper.
Why it matters
Cherry wood provides a mild, sweet, fruity smoke flavor that complements apple desserts without overpowering them. Preheating ensures a consistent cooking temperature from the start.
Common mistake
Not allowing the smoker to fully preheat, which can lead to uneven cooking and a 'dirty' smoke flavor if the combustion isn't clean.
- 350°F1h
Carefully place the assembled apple pie directly on the grill grates of your preheated pellet smoker. Close the lid and cook for 60 minutes, or until the crust is golden brown and the filling is bubbling thick. You can check for doneness by inserting a thin knife into the center of the pie; the apples should be tender.
Why it matters
Cooking at a higher temperature ensures the crust bakes properly while allowing the fruit to soften and the sugars to caramelize. The direct smoke infusion at this temperature provides a subtle, unique flavor.
Common mistake
Opening the smoker lid too often, which causes temperature fluctuations and extends the cooking time. Not checking the apple's tenderness, resulting in a crunchy, undercooked filling.
- 3h
Once cooked, carefully remove the pie from the smoker using tongs or heat-resistant gloves. Place the pie on a wire rack and allow it to cool for at least 2-3 hours before slicing and serving.
Why it matters
Resting allows the filling to set completely. If cut too early, the filling will be runny and the slices won't hold their shape.
Common mistake
Cutting into the pie too soon, leading to a soupy mess. Patience is key for a perfectly set pie slice.
Slice the cooled smoked apple pie and serve warm or at room temperature. It's excellent on its own or with a scoop of vanilla bean ice cream.
Why it matters
Serving at the right temperature maximizes the flavor and texture experience, especially when paired with a cold element like ice cream.
Common mistake
Serving immediately after resting without considering personal preference for warm vs. room temperature, or not having the perfect accompaniment ready.
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