Smoked, Salted Caramel Apple Pie

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

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• 2

  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.

  

  Grill: 180 ˚F

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  Ingredients

  • 1 Cup cream

• 3

  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.

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  Ingredients

  • 1 Cup brown sugar

  • 3/4 Cup Light Corn Syrup

  • 6 Tablespoon butter

  • 1 Teaspoon sea salt

• 4

  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.

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  Ingredients

  • 1 Pastry for Double-Crust Pie

  • 6 Granny Smith Apples, Cut Into Wedges

• 5

  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.

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• 6

  When ready to bake, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

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• 7

  Place the pie on the grill and bake for 20 minutes.

  

  Grill: 375 ˚F

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• 8

  Reduce heat to 325℉ and cook for 25 more minutes. When ready, the crust should be golden brown and the filling, bubbly.

  

  Grill: 325 ˚F

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• 9

  Remove the pie from the grill and let cool. Serve with vanilla ice cream. Enjoy!

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