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When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
Fill a large pan with ice and water. Pour the cream into a smaller, shallow pan. Place the pan with the cream in the ice bath and place them both on the Traeger to smoke for 15-20 minutes.
To make the caramel, combine the sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly until it coats the back of your spoon and starts to turn a copper color, then stir in butter, salt and smoked cream.
To assemble the pie, gather the pie crust, salted caramel, and apples. Place one of the pie crusts into the pie plate and fill with apple slices. Pour caramel over the apples. Lay the top crust over the filling, then crimp the top and bottom crusts together.
Make slits in the top crust to release the steam and finish by brushing with egg or cream. Sprinkle with raw sugar and sea salt.
When ready to bake, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the pie on the grill and bake for 20 minutes. Reduce heat to 325 and cook for 25 more minutes. When ready, the crust should be golden brown and the filling, bubbly.
Remove the pie from the grill and let cool. Serve with vanilla ice cream. Enjoy!