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Pie Crust: Place flour and salt in a food processor with the dough blade and pulse until combined and aerated. Next add all the chilled butter and shortening. Pulse 3-4 times until it the texture looks like a pea-hazelnut size mixture.
While the mixer is on, drizzle in ice cold water. Once you see the mixture holding shape and combining stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball. Form into 2 disks wrapped in saran wrap and refrigerate until firm.
Apple Filling: In a small bowl combine all the dry ingredients. Core peel and slice apples. Place in a bowl and stir in lemon juice to prevent browning. Next combine the dry mixture with the apples and stir until all the apples are coated.
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 5 to 10 minutes.
Roll pie dough into 2 rounds. Placing one into a pie pan leaving a ½ inch over hang or so.
Fill the dish with apples until heaping and cover with topper piece. Vent the top with a few slits or use a small cookie cutter.
Pinch or crimp the edges closed and trim the edges to create a seal pie.
Place pie on a small baking sheet and gently create tent around the pie with foil and enclose.
Bake on Traeger for 35 minutes or until completely cooked and golden brown.