This smoked apple pie recipe is a smoked, from scratch dessert that everyone will love. Smoked with applewood for even more apple flavor, this is an apple pie like no other.
Nothing beats great apple pie, and thanks to my husband, I’ve discovered that really great apple pie is smoked!.
Smoked Apple Pie Recipe
You’ll only need simple, basic baking ingredients to make this delicious recipe.
For the Pie Pastry
- Unbleached, all purpose flour
- Unsalted butter – Cut into ½-inch cubes and frozen for 10 minutes
- sour cream
- Ice water
For the Filling
- Granulated sugar
- Light brown sugar
- Lemon juice
- Grated lemon zest
- Ground cinnamon
- Tart appleds – Peeled and cut into ¼-inch thick slices
- Sweet apples – Peeled and cut into ¼-inch thick slices
- Egg white – beaten lightly
See the recipe card at the end of the post for quantities.
There are a few steps to this recipe, but when you break them down, they’re all very easy.
Pie Pastry Instructions
Step 1: Combine the Dry Ingredients
Place flour, salt, and sugar in a food processor and blend until combined. Then, add the butter and pulse until the butter is the size of large peas.
Step 2: Mix Sour Cream and Ice Water
Mix sour cream and ice water in a small bowl until combined.
Step 3: Add Sour Cream Mixture to Dry Ingredients
Add half the sour cream mixture to the flour mixture and quickly pulse. Then, repeat with the remaining sour cream mixture and check the dough. If it doesn’t hold together, add 1 to 2 tablespoons more ice water until the dough forms large clumps and no dry flour remains.
Step 4: Divide and Refrigerate
Turn the dough out onto a work surface and divide it into two balls. Flatten each into a 4-inch disk and wrap them each in plastic. Refrigerate until firm but not hard before rolling.
Step 1: Make the Apple Mixture
Mix granulated sugar, brown sugar, salt, zest, and cinnamon in a large bowl. Then, add the apple and toss to combine.
Step 2: Cook the Apples
Transfer the apples to a Dutch oven and cook over medium heat with the lid on, stirring frequently, until the apples are tender when poked with a fork but still hold their shape.
Step 3: Cool the Apples
Transfer the apples and juices to a rimmed baking sheet and cool to room temperature.
Making the Smoked Apple Pie Recipe
Step 1: Make the Bottom Crust
Remove one disk of dough from the refrigerator and roll it out between two large sheets of parchment paper or cling wrap until you get a 12-inch circle about ⅛-inch thick.
Step 2: Add the Crust to the Pie Plate
Remove the parchment paper or cling wrap from one side of the dough and flip it onto a 9-inch pie plate. Then, remove the other layer of paper or plastic. Work around the pie plate, easing the dough into the plate gently by lifting the edge of the dough with one hand while pressing it into the plate with the other. Leave the overhanging dough in place. Refrigerate until firm.
Step 3: Make the top Crust
Repeat step 1, then place the top crust in the refrigerator for about 30 minutes until firm.
Step 4: Drain the Apples
Transfer the cold apples to a large colander to drain. Then, transfer them to the pie plate with the bottom crust and sprinkle with lemon juice.
Step 5: Add the Top Crust
Remove the parchment or plastic from one side of the remaining dough and flip it onto the apples. Then, remove the other layer of parchment or plastic. Pinch the edges of the top and bottom crust together firmly.
Step 6: Smoke
Cut four 2-inch slits in the top of the crust and brush the surface with the beaten egg white. Then, sprinkle evenly with sugar. Smoke at 250 degrees for around two hours, checking every 30 minutes.
Hint: Place your pie plate on a baking sheet to prevent any pie juice overflow from gunking up your grill.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this smoked apple pie recipe.
- Greek Yogurt – If you don’t have sour cream, Greek yogurt works just as well in equal amounts.
- Firm Apples – I combined sweet and tart apples, but you can use any apple you like as long as it’s firm.
Want to personalize this smoked apple pie recipe? Here are some of my tried and true tips for changing up this recipe.
- Cheesy Top – For a classic variation sprinkle shredded cheddar cheese on the top crust.
- Cayenne Pepper – Add a dash of cayenne pepper – not too much – to intensify the flavor.
If you love recipes like this, you may also enjoy this smoked pecan pie.
You only need basic kitchen supplies to make this recipe.
- Measuring cups and spoons
- Cutting board
- Food processor
Store this in an air-tight container or tightly covered with cling wrap for up to 4 days. For longer storage, you can freeze it for up to 2 weeks.
This recipe has several moving parts, so I’ve included some tips to give you a hand.
- If your dough becomes too tacky while rolling it out, transfer it back to the refrigerator to firm up.
- Always use super cold butter to make your pie crust as flaky as possible.
- When smoking your pie, check the crust. You may need to rotate the pie to ensure the crust browns evenly.
More Pie Recipes
Do you like pie? Here are some recipes you may also like to try.
Do you have questions about smoked apple pie? Here are some of the most commonly asked questions about this smoked apple pie recipe.
It will keep for up to 4 days in the refrigerator in an air-tight container.
You can always simply freeze the apples and make the crust on the day you need or want to bake your pie. If freezing a completed pie, wrap it tightly in a double layer of cling wrap and then a layer of foil.
Always preheat the baking sheet for 5 minutes inside your preheated oven. Carefully place pie on the hot rimmed baking sheet and bake for 45 to 55 minutes. Your crust will be a beautiful golden brown color. Place pie on a wire rack and cool for at least an hour if not two. Slice and serve.
Smoked Apple Pie
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Apple Pie
- 2 ½ cups all-purpose flour plus additional flour for work surface
- 1 teaspoon table salt
- 1 tablespoon sugar
- 16 tablespoons unsalted butter 2 sticks, cold, cut into ½-inch cubes and frozen for 10 minutes
- 3 tablespoons sour cream
- ⅓ cup ice water or more if needed
Apple Pie Filling
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon salt
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
- ⅛ teaspoon ground cinnamon
- 2 ½ pounds tart apples firm, about 5 medium, peeled and cut into ¼-inch-thick slices
- 2 ½ pounds sweet apples firm, about 5 medium, peeled and cut into ¼-inch-thick slices
- 1 large egg white beaten lightly
- Get out and measure your ingredients.
- Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
- Using fork, mix sour cream and ⅓ cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
- Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
- Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about ⅛ inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about ⅛ inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
Apple Pie Filling
- Mix ½ cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine.
- Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.)
- Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
- Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice.
- Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
- Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together.
- Trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
- We always use Apple Wood which adds a sweeter flavor, versus using something like hickory wood.
- Smoke at 250 degrees for about 2 hours, checking every 30 minutes for doneness. Depending on smoker, you may need to rotate the pie to ensure the crust is evenly cooked and it doesn’t get too dark on one side.
- Once cooked, allow pie to rest for at least an hour on a rack, whenever possible.
- Every bite!
- Preheat baking sheet for 5 minutes inside your preheated 425 degree oven. Carefully place pie on hot rimmed baking sheet and bake for 25 minutes. Then, reduce temperate to 375 and bake for 30-35 minutes more. Your crust will be a beautiful golden brown color. Place pie on wire rack and cool for at least an hour if not two. Slice and serve.
- Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.