Wood-Fired Apple-Pecan Pie Recipe
A flaky crust filled with tart apples, brown sugar, pecans, and cinnamon, and covered with a 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
The recipe serves 8, but you can take an extra piece—we won’t tell.
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
Instructions:
- 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.
Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.
