Prep Time: 40 minutes
Cook Time: 25-30 minutes
BBQ Apple Pies
4 lbs., Macouns, Empires, or Granny Smith apples, peeled and sliced
1 pkg. Frozen pie crust
Sugar to taste
Cinnamon to taste
Light cream for brushing the crust
2 tbsp. unsalted butter
Aluminum foil, heavy duty
- Preheat your grill to high, and set for indirect cooking. (350-400ºF)
- Prepare your pie dough in advance, wrapping the ball of dough tightly in plastic wrap or waxed paper and keeping it refrigerated until you are ready to roll it out.
- Peel and slice your apples into a large bowl .
- Toss with sugar and cinnamon to taste until the pieces are well coated.
Note: You can also use a squirt of fresh lemon if you find the whole mix is too sweet, which also keeps the apples from turning brown.
- Roll out the pie dough into a single large circle - larger than you normally would if you were going to put this crust in a pie plate.
- Lightly dust a piece of aluminum foil with flour.
- Roll out the crust on a piece of aluminum foil.
- Mound the seasoned apples in the center of the crust, then fold the edges of the crust towards the middle of the mound.
Note: You will end up with an open inner circle of exposed apples, and the whole thing will look sort of like a tart but with more top crust.
- Dot the open area with small pieces of the butter.
- Brush the top crust with the light cream.
- Finish by sprinkling some additional sugar over the pie.
- Slide the pie and the foil onto the grill over indirect heat. Make sure the lid is closed.
- Cook for 25 to 30 minutes, or until the top crust has browned and the filling is bubbly. Note: We used a flashlight to monitor the progress through the vent holes, to avoid raising the cover and losing the heat.
- Transfer the cooked pie onto a cutting board or other surface, sliding it off of the foil to cool.
- While you may be tempted to just dig right in, the filling of a pie right out of the cooker may be dangerously hot. A brief cooling period also helps the juices to settle and the filling to firm up, resulting in neater cuts and a better presentation.
- When the pie is ready to serve (still warm) serve with ice cream, or traditional extra sharp cheddar cheese.