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 Time30minutes
Cook Time2hours
Servings8
Ingredients
For the Crust:
2 1/2cupsall-purpose flour
1teaspoonsalt
1cupunsalted buttercold and cubed
6-8tablespoonsice water
For the Filling:
6-7medium-sized Granny Smith applespeeled, cored, and sliced
1cupgranulated sugar
1teaspoonground cinnamon
1/4teaspoonground nutmeg
4tablespoonsunsalted buttercut into small pieces
1tablespoonlemon juice
For the Crumb Topping:
1cupall-purpose flour
1/2cupgranulated sugar
1/2cupcold unsalted buttercut into small pieces
For Smoking:
Applewood chipsenough to fill your smoker box
Instructions
Preparing the Pie Crust
In a large mixing bowl, combine the all-purpose flour and salt.
Add the cold, cubed unsalted butter to the flour mixture.
Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
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.
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
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.
In a separate bowl, mix the granulated sugar, ground cinnamon, and ground nutmeg.
Sprinkle the sugar and spice mixture over the apples and toss to evenly coat the slices.
Making the Crumb Topping
In a mixing bowl, combine the all-purpose flour and granulated sugar for the crumb topping.
Add the cold, cubed unsalted butter to the flour mixture.
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
Preheat your smoker to 225°F and prepare your smoker box with applewood chips.
Take one of the chilled pie crust discs and roll it out on a floured surface to fit your pie dish.
Gently place the rolled-out crust into the pie dish, making sure it covers the bottom and sides.
Add the prepared apple filling into the crust-lined pie dish.
Dot the top of the apple filling with small pieces of unsalted butter.
Roll out the second pie crust disc and place it over the apples. Trim any excess dough hanging over the edges.
Crimp the edges of the top and bottom crust together to seal the pie.
Adding the Crumb Topping and Smoking
Once you've assembled the pie with the apple filling in the crust, sprinkle the crumb topping evenly over the top.
Preheat your smoker to 225°F and prepare your smoker box with applewood chips.
Carefully transfer the pie dish with the crumb-topped pie to the preheated smoker.
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
Remove the smoked apple pie from the smoker and allow it to cool for at least 30 minutes to set.
Slice your smoked apple pie, serve it up, and enjoy! For an extra treat, pair it with a scoop of vanilla ice cream.