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My BigMouth Blog | A Blog by Jason Glover

Smoked / Grilled Apple Pie

Smoked / Grilled Apple Pie

Smoked / Grilled Apple Pie | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Everybody loves a freshly baked apple pie, but have you ever tried it grilled? You'll love the sweet, smoky flavor of this all-American favorite!

Yields8 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Crust
 3 cups flour (I used Cup4Cup for gluten-free)
 ½ tsp baking powder
 1 tsp kosher salt
 12 tbsp unsalted butter, cubed and chilled
 1 cup full-fat sour cream, chilled
 ice water, by the teaspoonful, as needed
Filling
 6 Granny Smith apples (or other tart, baking apple), peeled, cored, and sliced into 1/4" slices
 1 cup sugar
 1 tbsp flour
  tsp salt
 2 tsp lemon juice
 ¼ tsp cinnamon
  tsp nutmeg
 1 tsp butter
 light cane sugar, for sprinkling

Make the Pie Crust
1

In a large bowl, mix about half the flour with the baking powder and salt.

2

Add the cubed butter and use a pastry cutter or your hands to incorporate it into the flour. (Alternatively, you can use a food processor and pulse the butter in.)

3

Add the sour cream and mix until the dry ingredients are moistened.

4

Add the remaining flour. (The dough should resemble bread crumbs at this point.)

5

Lightly knead the dough until it holds together when pinched. Add water, 1-2 teaspoons at a time, until this consistency is reached.

6

Divide the dough into two even pieces, shape into a disc, and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

7

Turn the chilled dough out onto a lightly floured piece of parchment paper. Sprinkle lightly with flour then fold it over on itself like a business letter. Repeat this process twice more.

8

Roll the dough out into a circle about 12" in diameter and 3/8" thick. Roll loosely onto the rolling pin and transfer to the pie plate. Trim up any rough edges with kitchen shears. Crimp the edges using your fingers or a fork.

9

Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).

Parbake the Pie Crust
10

Preheat oven to 375°F. Grease a 9" metal pie pan and set aside.

11

Pierce the bottom of the pie crust all over with a fork. Place a sheet of parchment paper over the crust and fill with pie weights or dried beans.

12

Place in the center of the preheated oven and bake for about 10 minutes, until the edges are lightly golden.

13

Keep the top crust chilled until after your pie is filled.

Prepare the Filling
14

Place the apple slices in a large bowl. In a separate bowl, combine the sugar, flour, and salt.

15

Slowly pour the sugar mixture over the apples and toss until the apples are well coated.

16

Add the lemon juice and toss.

Assemble and Cook the Pie
17

Setup your smoker / grill for indirect grilling and preheat to 425°F.

18

Spoon the apples into the parbaked crust and sprinkle with the cinnamon and nutmeg.

19

Dot the butter over the apples and cover with the top crust (either with a lattice top or completely covered and scored several times to let the steam vent).

20

Place the pie into the preheated grill / smoker (not over the coals/flame), cover, and bake for about 45 minutes, rotating 180° after about 20 minutes to ensure even cooking. (Alternatively, you can bake the pie in a 425°F oven for 30-45 minutes.)

21

Remove the pie from the smoker / grill and let rest for at least 30 minutes.

22

Slice and serve. Topping with vanilla ice cream is highly recommended!

Ingredients

Crust
 3 cups flour (I used Cup4Cup for gluten-free)
 ½ tsp baking powder
 1 tsp kosher salt
 12 tbsp unsalted butter, cubed and chilled
 1 cup full-fat sour cream, chilled
 ice water, by the teaspoonful, as needed
Filling
 6 Granny Smith apples (or other tart, baking apple), peeled, cored, and sliced into 1/4" slices
 1 cup sugar
 1 tbsp flour
  tsp salt
 2 tsp lemon juice
 ¼ tsp cinnamon
  tsp nutmeg
 1 tsp butter
 light cane sugar, for sprinkling

Directions

Make the Pie Crust
1

In a large bowl, mix about half the flour with the baking powder and salt.

2

Add the cubed butter and use a pastry cutter or your hands to incorporate it into the flour. (Alternatively, you can use a food processor and pulse the butter in.)

3

Add the sour cream and mix until the dry ingredients are moistened.

4

Add the remaining flour. (The dough should resemble bread crumbs at this point.)

5

Lightly knead the dough until it holds together when pinched. Add water, 1-2 teaspoons at a time, until this consistency is reached.

6

Divide the dough into two even pieces, shape into a disc, and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

7

Turn the chilled dough out onto a lightly floured piece of parchment paper. Sprinkle lightly with flour then fold it over on itself like a business letter. Repeat this process twice more.

8

Roll the dough out into a circle about 12" in diameter and 3/8" thick. Roll loosely onto the rolling pin and transfer to the pie plate. Trim up any rough edges with kitchen shears. Crimp the edges using your fingers or a fork.

9

Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).

Parbake the Pie Crust
10

Preheat oven to 375°F. Grease a 9" metal pie pan and set aside.

11

Pierce the bottom of the pie crust all over with a fork. Place a sheet of parchment paper over the crust and fill with pie weights or dried beans.

12

Place in the center of the preheated oven and bake for about 10 minutes, until the edges are lightly golden.

13

Keep the top crust chilled until after your pie is filled.

Prepare the Filling
14

Place the apple slices in a large bowl. In a separate bowl, combine the sugar, flour, and salt.

15

Slowly pour the sugar mixture over the apples and toss until the apples are well coated.

16

Add the lemon juice and toss.

Assemble and Cook the Pie
17

Setup your smoker / grill for indirect grilling and preheat to 425°F.

18

Spoon the apples into the parbaked crust and sprinkle with the cinnamon and nutmeg.

19

Dot the butter over the apples and cover with the top crust (either with a lattice top or completely covered and scored several times to let the steam vent).

20

Place the pie into the preheated grill / smoker (not over the coals/flame), cover, and bake for about 45 minutes, rotating 180° after about 20 minutes to ensure even cooking. (Alternatively, you can bake the pie in a 425°F oven for 30-45 minutes.)

21

Remove the pie from the smoker / grill and let rest for at least 30 minutes.

22

Slice and serve. Topping with vanilla ice cream is highly recommended!

Smoked / Grilled Apple Pie

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