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Smoked Apple Pie

Today, I’m diving into the world of sweet, smoky goodness – Smoked Apple Pie. Trust me, there’s nothing quite like the taste of a perfectly smoked apple pie with that flaky, buttery crust and a hint of smokiness. So, grab your apron and let’s get cooking!

smoked apple pie

How to Make Smoked Apple Pie

Step 1: Gather Yo h ur Troops First things first, gather your ingredients and equipment. You’ll need some fresh apples (I prefer Granny Smith for that perfect tartness), sugar, cinnamon, a bit of nutmeg, and some butter. Don’t forget the pie crust – you can make your own or use a store-bought one if you’re feeling lazy.

Step 2: Prep Those Apples Peel, core, and slice your apples. You want them to be just the right thickness, not too thin or thick. A sprinkle of lemon juice will keep them from turning into a mushy mess.

Step 3: Spice It Up Mix your sugar, cinnamon, and nutmeg in a bowl. Give it a taste – you’re the boss here. Adjust the sweetness and spice to your liking. Toss those apple slices in this delightful mixture.

Step 4: Crust It Up Roll out your pie crust and line your pie dish. Fill it up with those sugary, spiced apple slices. Top it with little buttery chunks. Don’t be stingy with the butter – it’s the secret to a delicious, rich filling.

Step 5: Light ‘Em Up Now, here’s where the magic happens. Fire up your smoker! You can use applewood chips for that extra apple-y aroma. Place your pie in there at around 225°F. Close the lid, and let the smoke work its wonders for about 2 hours.

Step 6: Patience, My Friend The hardest part, I know. That sweet aroma will tempt you, but don’t rush it. Let the pie cool before diving in, or you’ll end up with a gooey mess on your hands.

smoked apple pie recipe

Extra Tips

1. Experiment with Wood: Don’t be afraid to experiment with different types of wood for that smoky flavor. Cherry wood or hickory can be fantastic alternatives to applewood.

2. Precook Your Crust: To avoid a soggy bottom crust, try partially baking it before adding the filling. It’ll help keep that crust crispy.

3. Keep an Eye on Temperature: Monitor your smoker temperature closely. Maintaining a steady 225°F is key to the perfect smoked pie.

4. Personalize Your Spices: Your taste buds rule the kingdom. Adjust the spices and sweetness according to your personal preference. It’s your pie, after all!

5. Pair with Ice Cream: You’ve got to try it with a scoop of vanilla ice cream. The cold and creamy against the warm, smoky pie – it’s a match made in dessert heaven.

How to Store Leftovers

You’ve devoured a slice or two (or the whole darn pie, no judgment here), and you’re left with some tempting leftovers. To keep your smoked apple pie in tip-top shape, wrap it in plastic wrap or foil and store it in the fridge. It’ll stay fresh for about 3-4 days. If you can’t finish it by then, you can always freeze it for a future pie emergency.

smoked apple pie pellet grill

So there you have it, friends – the ins and outs of making a delectable Smoked Apple Pie. It’s a bit of smokin’, a dash of sweetness, and a whole lot of deliciousness.

Thanks for joining me on this smoky journey, and I hope you give this recipe a whirl. If you have any questions, comments, or just want to share your pie experiences, don’t be shy!

And remember, folks, “Life is short; eat dessert first.” Until next time, keep smokin’, bakin’, and enjoyin’ the sweeter things in life!

Smoked Apple Pie

Indulge in the delectable goodness of our smoked apple pie recipe, where tender apples meet a smoky twist for an unforgettable dessert experience.

Course Dessert
Prep Time 30 minutes
Cook Time 2 hours
Servings 8


For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter cold and cubed
  • 6-8 tablespoons ice water

For the Filling:

  • 6-7 medium-sized Granny Smith apples peeled, cored, and sliced
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons unsalted butter cut into small pieces
  • 1 tablespoon lemon juice

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold unsalted butter cut into small pieces

For Smoking:

  • Applewood chips enough to fill your smoker box


Preparing the Pie Crust

  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Add the cold, cubed unsalted butter to the flour mixture.
  3. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
  4. Slowly add the ice water, one tablespoon at a time, while gently mixing with a fork. Continue adding water until the dough starts to come together.
  5. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to rest.

Preparing the Apple Filling

  1. In a large bowl, combine the peeled, cored, and sliced Granny Smith apples with the lemon juice. Toss to coat the apples and prevent browning.
  2. In a separate bowl, mix the granulated sugar, ground cinnamon, and ground nutmeg.
  3. Sprinkle the sugar and spice mixture over the apples and toss to evenly coat the slices.

Making the Crumb Topping

  1. In a mixing bowl, combine the all-purpose flour and granulated sugar for the crumb topping.
  2. Add the cold, cubed unsalted butter to the flour mixture.
  3. Using a pastry cutter or your hands, work the butter into the flour and sugar until you have a crumbly mixture.

Rolling Out the Crust and Assembling the Pie

  1. Preheat your smoker to 225°F and prepare your smoker box with applewood chips.
  2. Take one of the chilled pie crust discs and roll it out on a floured surface to fit your pie dish.
  3. Gently place the rolled-out crust into the pie dish, making sure it covers the bottom and sides.
  4. Add the prepared apple filling into the crust-lined pie dish.
  5. Dot the top of the apple filling with small pieces of unsalted butter.
  6. Roll out the second pie crust disc and place it over the apples. Trim any excess dough hanging over the edges.
  7. Crimp the edges of the top and bottom crust together to seal the pie.

Adding the Crumb Topping and Smoking

  1. Once you've assembled the pie with the apple filling in the crust, sprinkle the crumb topping evenly over the top.
  2. Preheat your smoker to 225°F and prepare your smoker box with applewood chips.
  3. Carefully transfer the pie dish with the crumb-topped pie to the preheated smoker.
  4. Smoke the pie at 225°F for approximately 2 hours, or until the crust is golden brown, and the apples are tender.

Serving and Enjoying

  1. Remove the smoked apple pie from the smoker and allow it to cool for at least 30 minutes to set.
  2. Slice your smoked apple pie, serve it up, and enjoy! For an extra treat, pair it with a scoop of vanilla ice cream.
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