Smoked Apple Pie

Step 1

Prepare the pie crust. Cut the chilled butter into cubes and put it back in the refrigerator while you prepare the flour. In a large food processor with a steel blade, place the flour, salt, and sugar. Pulse a few times to mix. Add the butter to the flour and pulse the food processor until the butter has broken down to the size of peas (12-15 times).

Step 2

Start the food processor and while it is running, pour the ice water down the feed tube until the dough begins to form a ball. Stop the processor as soon as the dough just starts to come together (there will still be a lot of unincorporated pieces of dough in the mixer bowl).

Step 3

Dump out on a floured board and press the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 4

While the dough is in the refrigerator, preheat your pellet smoker to 375 degrees F. You can use whatever wood you like, but I recommend apple. At this higher temperature, you won’t get too much smoke flavor from the grill. If you want, you can bake in the oven. I recommend moving your oven rack to the lowest shelf.

Step 5

Unwrap the dough and place it on a floured surface and roll into a 12 inch round. Transfer carefully to a deep dish 9x3 inch pie tin and crimp the edges. Place the pie tin back in the refrigerator while you prepare the filling and topping.

Step 6

Combine all of the ingredients for the pie filling in a large bowl. Toss gently with a rubber spatula to distribute the ingredients without breaking too many of the apples.

Step 7

Pile the apples into the prepared pie crust and set aside.

Step 8

In another bowl, combine the ingredients for the crumb topping. Use a fork or a pastry cutter to evenly distribute the butter.

Step 9

Sprinkle the crumb topping evenly over the apples.

Step 10

Place the pie into your preheated smoker, close the lid, and bake for 60 minutes. If the edges of the pie crust start to darken too much, you can cover the edges with foil.

Step 11

Remove the pie and allow to cool before serving.