Pecan-Smoked Pellet Smoker Smoked Apple Pie with Butcher Paper Wrap
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, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, lemon juice, and bourbon whiskey. Toss gently until the apples are evenly coated. Set aside to let the flavors meld.
Why it matters
The flour helps thicken the apple juices, preventing a watery pie. Lemon juice brightens the flavor and prevents browning, while bourbon adds a complex, warm note.
Common mistake
Over-mixing can bruise the apples, leading to a mushy texture. Not letting it sit can result in less flavor penetration.
- 15 min
Unroll one pie crust and gently fit it 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 the small cubes of unsalted butter. For the top crust, either place the second pie crust directly over the apples, crimping the edges, or cut it into strips for a lattice top. If using a full crust, cut several slits for venting. Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar.
Why it matters
A proper crust fit prevents gaps and burning, and the butter dots ensure a rich, flavorful filling as it melts. Egg wash creates a golden, shiny crust, and turbinado sugar adds a delightful crunch.
Common mistake
Not venting the top crust will cause steam to build up, potentially cracking the crust or making it soggy. Skipping the butter can result in a drier filling.
- 350°F20 min
Fill your pellet smoker hopper with cherry wood pellets. Set the smoker to preheat to 350°F (175°C). Ensure the grates are clean and ready.
Why it matters
Preheating is crucial for consistent cooking and to ensure the smoker maintains the target temperature throughout. Cherry wood provides a sweet, mild smoke perfect for desserts.
Common mistake
Placing the pie in a cold smoker can lead to a longer cook time and an unevenly baked crust, potentially soaking up too much smoke and becoming bitter.
- 350°F1h
Carefully place the assembled pie directly on the center grate of the preheated smoker. Close the lid and let it smoke for 60 minutes. Keep the lid closed as much as possible.
Why it matters
Maintaining a steady temperature is key for an evenly baked pie with a perfectly golden crust and tender apples. The low-and-slow heat, combined with cherry wood smoke, infuses a unique, subtle smoky flavor into the pie.
Common mistake
Opening the lid frequently causes temperature fluctuations and extends cooking time, leading to an inconsistent bake and potentially a drier pie.
After 60 minutes, check the pie. The crust should be golden brown, and the filling should be bubbling. You can gently insert a thin knife into a vent or gap to check if the apples are tender. If the crust is browning too quickly, you can loosely tent the pie with aluminum foil.
Why it matters
Ensuring the apples are tender means the pectin has broken down, providing that classic apple pie texture. Bubbling filling indicates the starches have thickened the juices sufficiently.
Common mistake
Under-baking will result in hard apples and a raw flour taste. Over-baking can lead to a burnt crust or a mushy filling.
- 3h
Once cooked, carefully remove the pie from the smoker using heat-resistant gloves. Place it on a wire rack and allow it to cool completely for at least 2-3 hours before slicing and serving.
Why it matters
Cooling allows the filling to set properly. Slicing too early will result in a runny, messy pie, as the pectin and starch need time to solidify and hold the filling together.
Common mistake
Cutting into the pie while it's still hot is the most common mistake, leading to a collapsed, soupy filling that doesn't hold its shape.
Slice the cooled smoked apple pie into wedges. Serve as is, or with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. Enjoy the unique, subtle smoky flavor!
Why it matters
This is the payoff for all your hard work! The cooling period ensures the best texture and presentation. Accompaniments like ice cream or whipped cream complement the warm, spiced, and lightly smoky notes of the pie.
Common mistake
Forgetting to offer a side of premium vanilla ice cream – it's a classic pairing for a reason!
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