APPLE PIE with Caramel Goo
Baked on the grill! It's
Autumn here in Pennsylvania and apple season. So the SmokinGuitarPlayer
went down to Lancaster county to his favorite orchard and picked
himself a bunch of fresh, crisp apples. (he really didn't pick them, he
just paid for them but "picking" makes for much better story). Anyway, I
use 3 types of apples, fresh lemon juice, and a crust right out of the
supermarket refrigerated section. It all adds up to make an amazing (and
super easy to make) tasting and looking apple pie. This time I baked
it on a ceramic/kamado type grill. Time for you to try it ...HERE WE
4-6 large apples, peeled & sliced - my granny always used 3 types of apples. Granny Smith and 2 others
Juice of one lemon
1/2 cup sugar
1/2 cup brown sugar
6 tbsp unsalted butter
Pinch of salt
1/4 tsp cinnamon
1/4 cup water
1 package Pillsbury Pie Crust, or pie dough for a double-crust 9" pie
2 TBS cornstarch (optional to mix with apples)
Pizza wheel cutter
Cookie sheet w/ parchment paper
9” Disposable aluminum pie pan
Sauce pan or pot for the goo
High heat spatula or spoon
Ur Grill setup for indirect cooking/baking PREPARE YOUR APPLES -
them and slice into same-sized slices. You can make them thick or thin
slices and put in a non-reactive bowl (ceramic or stainless steel
preferred). I used my wife’s handy apple peeler/slicer/corer gadget
which made fast work of the apples and slices them into nice uniform
slices. After you get a couple of apples sliced, take some of your lemon
juice and coat the slices, turning gently with your fingers etc. to
separate the slices and make sure they are coated. then sprinkle the
cornstarch over them, one tablespoon at a time while gently folding /
mixing them with your hands. Repeat with the 2nd tablespoon of
cornstarch. The lemon juice stops them from browning and becomes part
of the goo inside the apple pie. The cornstarch just gives your goo a
little more body / density. Set your bowl of apples aside.
PREPARE THE GOO:
the 2 sugars, the salt, the water, and the butter in a saucepan and
heat on med/low heat until it melts and just starts to boil. Keep
stirring it as it melts. Remove from heat and set aside.
PREPARE THE CRUST
Unroll crust # 1 (there are 2 in the box) and carefully put
it in the pie pan. Don’t fold the edges down, just leave them pointed
up like a bowl. Now, unwrap and unroll crust # 2 and using your pizza
wheel or a sharp knife, cut it into 1” strips. Your crust is ready.
PREPARE YOUR GRILL: Get your grill going to 425 degrees (med high) with an indirect setup and a baking stone if you have one.
BUILD THE PIE:
a piece of parchment paper on a cookie sheet or pan. This will catch
any goo that cooks over and out of the pie and really keep the mess to a
minimum. Put your pan on top of this parchment. Try to use a pan that
will fit in your grill so you can just put
the entire thing into and out
of your grill
your apples and pile them high into the pie crust. I usually make a
mound about twice as high as the pan so maybe a 2” crown of apples, just pile them in. Then, depending on how moist a pie I want, I
sometimes pour any juice left in the bottom of the apple bowl over the
apples in the pie.
take your strips of crust and build a lattice work over the pie ...
start with one direction and then either just put the 2nd layer on or
make a over/under pattern by intertwining the crust strips. Pinch the
edges of the crust together firmly around the perimeter and make a
pattern with your fingertips . I like to make mine into a sort of bowl
edge to catch any juice that wants to cook over the edge but I like a
is the really special and important part. Take your pan of goo, give it
a quick mix and then pour it over the lattice crust, not the edges but
all over the criss crossed part. Take any that is left and pour it onto
the center .. it will seep down into the pie. Your pie is ready to bake.
UR PIE: Put the pie, on the parchment, on the pan (if you can ) into
your grill, away from any direct heat, close the lid and bake at 425
degrees for 15 minutes. Then lower the heat to 350 and bake for another
30 to 60 minutes. Check it along the way and if the crust is getting
very brown, cover it loosely with aluminum foil. When the apples are
tender (I use a toothpick test) your pie is done.
from the cooker and let cool for HOURS on your kitchen counter. It has
to be really cool when you cut it or the goo will just run out.
You’re gonna freakout when you taste it!