Bering’s Big Green Egg Deep Dish Apple Pie
Ingredients:
- 3 lbs. granny smith apples
- 3 lbs. red apples
- 1/4 cup granulated sugar
- ¼ light brown sugar
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 ¼ tablespoons lemon juice
- 1 egg, plus one additional yoke
- Pie dough (lower and upper crust) – use any recipe you prefer
Cooking Concept:
Indirect Baking, High to Low
BBQ Items:
- Plate setter
- Big Green Egg circular baking dish, cast iron pan or any other deep dish pan
- Large mixing bowl
Food Prep 1: Apple Mixture
- Peel and core apples
- Peel first, then use an apple slicer
- When finished slicing, can use a small knife to trim any remaining core from the apples
- Mix apples, sugar, brown sugar, cinnamon and salt together in large mixing bowl
- Set aside and let sit for 20 minutes
- Heat Dutch or large stock pot over medium heat
- Add apple mixture-use a rubber spatula to capture any juice or spices in the bowl
- Cover Dutch oven or pot and cook for 15 minutes, stirring frequently
- Remove from heat and place on a baking sheet
- Let the apples cool for at least 40 minutes (warm apples make soggy pie crust)
- Drain apples in colander
- Use a spoon to move back in forth to let juice pass through
- Add lemon juice to apple juice (The acidity will help caramelize the sugars)
Food Prep 2: Pie Crust
- If using store bought or home recipe, proceed to step 2
- Place lower crust in pie pan, with edges hanging over the edges
- Add apple mixture to crust and spread evenly to the edges
- Drizzle juice on top of mixture
- Place upper crust on top (crust should be overhanging)
- Trim dough on edges that overhangs too much
- Crimp edges using your fingers
- Cut 4 vents using a small knife
- Brush beaten egg mixture over upper crust
BGE Setup:
- Fill BGE with charcoal and form pyramid if using heating element
- If using charcoal starters, fill to below the first ring
- Place starters around charcoal and light
- With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
- Place plate setter (legs up) for indirect cooking
- Place grill on plate setter
- Close lid and leave vents open until temperature reaches 425 degrees
- Place apple pie on the grill
- Cook for 20-25 minutes, open vent on top and use a flashlight to check for browning on the top crust
- Close vents and maintain temperature of 350-365 degrees
- Cook for another 25-35 minutes
- Remove from BGE and let sit for 2 ½-3 hours on a cooling rack
- Serve with your favorite ice cream
BGE Pie Crust Recipe:
- Freeze ~14 tablespoons of butter cut into small little cubes for 20 minutes resulting in a firm cube that doesn’t instantly melt
- Mix 3 tablespoons Greek yogurt or sour cream with 1/3 plus one tablespoon ice water
- In a food processor or stand mixer, mix 2 ½ cups flour with teaspoons sugar and 1 teaspoon of salt
- Add frozen butter cubes to flour and use the pulse button to combine
- Usually takes about 15 pulses
- Add water and yogurt/sour cream mixture through tube if using food processor or about 1/3 at a time for a stand mixer
- Pulse until the flour is incorporated (use a spatula on the sides to remove any flour that sticks)
- Divide your dough and make small 3-4” discs
- Wrap in plastic wrap and place in refrigerator for 2 hours
- After removing from the refrigerator, let your discs setup long enough to start sweating (15-20 minutes)
- Roll each disc on a lightly floured countertop or cutting board
- Add flour if your pie crust is sticking
- Proceed to food prep 2: Step 2
Enjoy!