Smoked Apple Pie

Ingredients and Supplies

• 1 premade dough pie crust
• 2 cans apple pie filling
• hickory woodchips or pellets
• pie pan, glass or aluminum

Directions

1. Remove pie crust from the fridge and let it sit for 5-10 minutes before unrolling.
2. Place one crust in the bottom of a greased pie pan, gently pressing the dough into place.
3. Pour filling into pan.
4. Cut second crust into horizontal strips, about 1/2 inch wide. Using every-other strip, place half the strips on top of the pie with even spacing between the strips. Then take the remaining strips and place them on the pie, weaving them to make a lattice. Press the edges around the pan, pushing the top and bottom crusts together. To speed up this step, place the pie crust on top, cut a few slits at the center and press the crusts together at the edges of the pan.
5. Smoker option: Prep smoker with hickory chips and heat to 300 degrees for 45 minutes. Bake pie for 50-60 minutes, until crust is golden brown and filling is bubbly.
6. Grill option: Create a smoker packet by putting ½ c. of hickory chips or pellets on a piece of aluminum foil. Fold the foil to create an enclosed packet. Gently poke several holes in the top for smoke to release. Put the packet on the grill and heat to 300 degrees medium/high, setting up for indirect heat. Once at the temperature, place the pie on the grill away from the heat for 45 minutes or until the crust is golden brown and the filling is bubbly.
7. If the bottom crust needs more time to cook, put foil on top of the pie and let cook longer.
8. When finished, let cool before eating.

We featured this recipe in the August/September 2019 issue of Wisconsin Farm Bureau Federation’s Rural Route. Recipe and photo submitted by Leslie Svacina. Follow along with her grilling adventures on Instagram @grillinglikesteven.