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Wood-Fired Apple-Pecan Pie Recipe

By The Experts At Charbroil
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Smoked in a wood smoker, this pie features a flaky crust, apple and pecan filling, and a golden crumb topping.
Smoked in a wood smoker, this pie features a flaky crust, apple and pecan filling, and a golden crumb topping.
Photo by Glenn Moores
2 / 2
8 servings SERVINGS

Ingredients

  • 1-1/2 cups flour
  • 3/4 teaspoon salt
  • 1-1/2 tablespoons sugar
  • 1/2 cup shortening
  • 1/2 tablespoon butter
  • 5 tablespoons water

    • Filling:

      • 4 Granny Smith apples
      • 3 Gala apples
      • 2 cups pecan halves
      • 1 cup brown sugar
      • 1 tablespoon cinnamon
      • 3⁄4 cup flour

      • Crumb Topping:

        • 1 cup flour
        • 1 cup sugar
        • 3 teaspoons cinnamon
        • 1⁄2 cup (1 stick) butter, softened

      Directions

    • For crust, mix together flour, salt, and sugar. Cut in shortening and butter. Mix in water, 1 tablespoon at a time, using a fork.
    • Roll out dough, and line a pie plate. Set aside.
    • For filling, peel, core, and slice apples into a large bowl. Add pecans, brown sugar, cinnamon, and flour, and mix to combine.
    • Spoon filling mixture into crust-lined pie plate, creating a mound in the middle.
    • For crumb topping, mix flour, sugar, and cinnamon in a bowl. Cut in butter until pea-size crumbs form.
    • Sprinkle topping mixture over filling in pan.
    • Bake pie in a smoker at 375 F for 40 to 45 minutes, or until crumb topping is golden brown.

      • More from The Char-Broil Great Book of Grilling:

      Tagged with: Apple-Pecan Pie, Crumb Topping, Flaky Crust, Granny Smith Apples, Summer 2018, Wood Smoker
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