Easy Grilled Apple Pie (Dutch Apple Pie style)
An amazing apple pie filled with the sweet and tart flavors of apples, citrus and spices, and topped with a buttery and rich crumble, and cooked on the grill for a festive holiday treat!
Servings: 8 -10 servings
Cost: $15
Equipment
Ingredients
- 1 good quality pie crust (We use a good quality store bought crust. Be sure it's thawed)
- 8 cups sliced apples 1/4-inch thick, skin removed (Roughly 4 pounds of whole apples, before coring and removing skin. 2 pounds after coring and skinning)
- ¼ cup granulated sugar
- ¼ cup all purpose flour
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Crumble Topping
- ¾ cup all purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter, cut into small cubes
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Makes: 9inch round
Instructions
- Preheat Grill: Prepare grill for indirect cooking at 375 degrees, using fruit wood.
- Make Apple Filling: In a large bowl combine the sliced apple with remaining filling ingredients. Place the apple pie filling into the crust lined pie dish. The filling will seem like it's mounded over the top of the pie crust, which you want. As it cooks liquid will steam out and the filling will settle, so you want there to be a large amount of filling in the pie.
- Make Crumble: In a food processor or stand mixer with paddle attachment combine all ingredients. Pulse food processor multiple times or turn mixer on low for 2 minutes to combine. If the butter is still chunky, squeeze the mixture with your hands. The crumble should feel somewhat dry. Cover the apple pie filling generously with the crumble topping. Mix 1 egg with 1 tablespoon of cold water to make your egg wash and brush on the edge of the pie crust with a silicone basting brush around the entire pie.
- Grill: Place the pie, uncovered, in the preheated grill over indirect heat. Grill for 30 minutes and then rotate 180 degrees. Continue grilling. As you get to the 45 minute mark start to look at the edges of the pie crust. If they are starting to turn a golden brown, then gently cover the edges with the aluminum foil to prevent the butter pie crust from burning. Continue grilling for a total of 60 minutes.
- Rest: Remove the apple pie from grill and then let rest on a wire rack or other surface that can handle the higher heat. Let it cool and come to room temperature for at least 2 hours. As the pie cools the apple pie filling will set and it will be firm enough to cut with a sharp knife. Serve with your favorite ice cream. Our go-to is classic vanilla bean.
Notes
Buying Apples: We recommend buying 4 pounds of apples. After removing skin and slicing you should end up with 8 cups or 2 pounds of total apple slices for the filling.
Look for a combination of baking apples (mostly tart, and some sweet) versus all sweeter varietals.
- Granny Smith, golden delicious, braeburn as examples.
- Oil or butter your cast iron pie dish. Layout the pie crust in the cast iron pan. You may need to roll it out to stretch it to fit.
- Remove skin from the fresh apples and slice.
- For crumble topping be sure your butter is cut into smaller pieces.
- Preheat your grill and set up for indirect or two-zone grilling. The ambient temperature of the grills should be 375 degrees Fahrenheit. You don't want to grill pie direct otherwise the bottom crust will burn as it bakes. Indirect set up will allow for a more even cook.
Nutrition
Serving: 225grams | Calories: 2805kcal | Carbohydrates: 482g | Protein: 27g | Fat: 94g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 748mg | Potassium: 1618mg | Fiber: 35g | Sugar: 263g | Vitamin A: 2021IU | Vitamin C: 66mg | Calcium: 280mg | Iron: 13mg
