Smoked Apple Pie
Used with permission from the Smoking Meat: The Essential Guide to Real Barbeque by author Jeff Phillips
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
Smoked Apple Pie. Serves: 4
4 frozen 9-inch pie crusts, thawed to room temperature
4 unpeeled apples, cored and diced
4 tsp fresh lemon juice (about 1/2 lemon)
1 cup (2 sticks) butter, melted
1 1/3 cups lightly packed light brown sugar
1 tsp ground cinnamon
1/4 cup 2% milk
- Recommended wood: Apple or alder
- Estimated cook time: 1 1/2 to 3 hours
- Remove 1 thawed pie crust from its pan and knead it into a ball; divide the ball of dough in half.
- Form each half into a ball, then roll both out 1/4 inch thick on a floured surface.
- Line the bottom and sides of a 4-inch ramekin or ovenproof dish with one of the halves.
- Using a pastry or pizza cutter, cut the remaining half into 1/2-inch strips and set aside. Repeat for all pie crusts.
- In a small bowl, toss the apples with the lemon juice.
- In another bowl, combine the melted butter, brown sugar, and cinnamon; add to the apples and toss to coat.
- Pour one-quarter of the apple mixture into each pie crust in the ramekins.
- Lay the reserved dough strips across the top of each pie in a lattice pattern.
- When you’re finished, press the edges of the strips and the pie crust together around the edge of each ramekin.
- Use a knife to trim off the excess crust around the outer edges, and brush the top of each crust lightly with some of the milk to help with the browning process.
- Prepare your smoker for cooking at 275°f.
- If you are using a gas, an electric, or a charcoal smoker, make sure to have enough wood chips or chunks on hand to produce smoke for about 30 minutes.
- Once the smoker is ready, place the ramekins directly on the grate and smoke cook until the apples are soft.
- The apples can be checked with a toothpick after about one and a half hours, but it may take as long as three hours to get the texture you desire.
- Serve the pies warm with scoops of vanilla ice cream.
This is one of those recipes that you will either love a lot or not like at all. A smoked pie looks a lot like a pie that’s been baked in the oven; however, when you taste it you will discover a hint of smokiness, as if it had been cooked over an open fire or in a brick wood-fired oven. The pie is especially good if you top it while still warm with some vanilla ice cream.
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