Venture into the realm of distinctive desserts with our smoked apple pie. This culinary delight combines the sweetness of apples and the unexpected hint of smoky flavor, all bundled in a buttery, flaky crust. The highlight? The apple filling undergoes a double smoking process, enhancing the depth of flavor and ensuring this smoked apple pie becomes the star of any gathering!
Yield: Serves 8 Method: Smoke-roasting
Prep Time: 30 minutes
Smoking Time: 1 hour plus 15 to 20 minutes for re-smoking
Fuel: Apple or cherry wood – enough for about 1 ½ hrs of smoking
- 1 double pie crust (homemade or store bought)
- 6 large Granny Smith apples, peeled, cored, and sliced
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp butter, cut into small pieces
- 1 beaten egg for egg wash
- Set up your smoker following the manufacturer’s instructions and preheat to 350℉. Add enough wood for 1 hour of smoking as specified by the manufacturer.
- Toss the sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice in a large bowl.
- Roll out half of the pie crust and line the bottom of a 9-inch pie dish.
- Spoon the apple filling into the crust, and dot the filling with the butter pieces.
- Roll out the other half of the pie crust and place it over the apple filling. Crimp the edges to seal, and cut slits in the top crust for steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Place the pie on the smoker rack. Smoke until the crust is golden and the apples are tender (they’ll be easy to pierce with a fork), about 1 hour.
- Remove the pie from the smoker and let it cool slightly.
- Just before serving, preheat your smoker to 350℉. Add enough wood for 15 minutes of smoking. Re-smoke the pie until the crust is a deep golden brown and the filling is bubbling, 15 to 20 minutes. (Or you can heat it in a 350℉ oven).
- Let the pie cool before serving to allow the filling to set. Enjoy your smoked apple pie warm or at room temperature!
Please note, the exact cooking times can vary based on the specific smoker model and outdoor conditions. Always monitor your smoker’s temperature and make adjustments as necessary. Enjoy your smoked apple pie!
Double Pie Crust Recipe
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 to 1/2 cup ice water
- In a large bowl, combine the flour, salt, and sugar. Mix until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- Slowly add the ice water, a tablespoon at a time, mixing with a fork until the dough starts to come together. You may not need all the water. The dough should be slightly sticky but not wet.
- Once the dough comes together, turn it out onto a lightly floured surface. Knead the dough a few times to combine, then divide it in half.
- Shape each half into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. This allows the gluten in the dough to relax, resulting in a more tender crust.
- When you’re ready to use the dough, take it out of the refrigerator and let it sit at room temperature for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll out each disk of dough into a 12-inch round.
- Place one of the rounds into your pie dish for the bottom crust, add your filling, then place the second round on top for the top crust. Trim any excess dough and crimp the edges as desired.
Please remember to keep everything as cold as possible during this process. If the butter in the dough melts before baking, it can result in a tough, rather than flaky, crust.
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