This is Not Your Nana’s Apple Pie! It’s so much better!
Thinly sliced and spiced apples wrapped in a tender, flaky crust, served warm with some tea on the side—this apple pie recipe courtesy of BBQ enthusiast, pit master, and Traeger Grills ambassador, Josh “traegerdixon” Dixon will be the highlight of your tea time.
This recipe makes use of the Traeger Grill which is found here.
Preheat your Traeger Grill at 175 Celsius (350f) for at least 15mins – using Pecan or Maple pellets.
Combine 300gm of flour, the tablespoon of white sugar and teaspoon of salt into a food processor – pulsing to combine together.
With the processor running on medium speed gradually add the cubed cold butter until all is added and mix together until coarse texture. Add a tablespoon of cold water until the dough comes together – don’t add more water if not needed.
Sprinkle some flour onto a clean bench and turn your dough out – separate evenly and roll into 2 rounds that will cover your dish with at least 1 inch of overhang. (Hot tip – once you’ve placed the bottom layer of dough in the pan, crush up some good old cornflakes and sprinkle on the dough and then your filling – I find this prevents you from getting a soggy pie bottom!).
Grab a large bowl and combine the apples, cinnamon, ginger, orange zest, lemon juice, brown sugar, butter and the remaining flour until all mixed together.
Grab a baking pan and transfer the mixture and place into your Traeger and cook until you see the juices from the apples appear – usually after 15 mins.
Remove from the grill and now add into the blueberries and place all the mix into your pie dish – being careful not to add in the juices from the baking pan.
Place the pie top over the filling, either poke the top with a fork or make little vent cuts. You can go all fancy and crimp the edges (hence the overhang) and then brush with egg wash and finish with the raw sugar sprinkled evenly.
Back on the Traeger it goes for 45 mins and or until the crust is golden brown.
Give it 10-15mins to cool before dishing up with double cream or vanilla bean ice cream.
Enjoy!
Ingredients
Directions
Preheat your Traeger Grill at 175 Celsius (350f) for at least 15mins – using Pecan or Maple pellets.
Combine 300gm of flour, the tablespoon of white sugar and teaspoon of salt into a food processor – pulsing to combine together.
With the processor running on medium speed gradually add the cubed cold butter until all is added and mix together until coarse texture. Add a tablespoon of cold water until the dough comes together – don’t add more water if not needed.
Sprinkle some flour onto a clean bench and turn your dough out – separate evenly and roll into 2 rounds that will cover your dish with at least 1 inch of overhang. (Hot tip – once you’ve placed the bottom layer of dough in the pan, crush up some good old cornflakes and sprinkle on the dough and then your filling – I find this prevents you from getting a soggy pie bottom!).
Grab a large bowl and combine the apples, cinnamon, ginger, orange zest, lemon juice, brown sugar, butter and the remaining flour until all mixed together.
Grab a baking pan and transfer the mixture and place into your Traeger and cook until you see the juices from the apples appear – usually after 15 mins.
Remove from the grill and now add into the blueberries and place all the mix into your pie dish – being careful not to add in the juices from the baking pan.
Place the pie top over the filling, either poke the top with a fork or make little vent cuts. You can go all fancy and crimp the edges (hence the overhang) and then brush with egg wash and finish with the raw sugar sprinkled evenly.
Back on the Traeger it goes for 45 mins and or until the crust is golden brown.
Give it 10-15mins to cool before dishing up with double cream or vanilla bean ice cream.
Enjoy!
Notes
Try out this chewy Choc Coconut Cookies too!
