Wood-Fired Apple-Pecan Pie Recipe

A flaky crust filled with tart apples, brown sugar, pecans, and cinnamon, and covered with a crumb topping.

Summer 2018

  • pie
    Smoked in a wood smoker, this pie features a flaky crust, apple and pecan filling, and a golden crumb topping.
    Photo by Glenn Moores
  • pie

Yield: 8 servings

The recipe serves 8, but you can take an extra piece—we won’t tell. 


  • 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


  • 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


  1. For crust, mix together flour, salt, and sugar. Cut in shortening and butter. Mix in water, 1 tablespoon at a time, using a fork.
  2. Roll out dough, and line a pie plate. Set aside.
  3. For filling, peel, core, and slice apples into a large bowl. Add pecans, brown sugar, cinnamon, and flour, and mix to combine.
  4. Spoon filling mixture into crust-lined pie plate, creating a mound in the middle.
  5. For crumb topping, mix flour, sugar, and cinnamon in a bowl. Cut in butter until pea-size crumbs form.
  6. Sprinkle topping mixture over filling in pan.
  7. 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:

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