The 4th of July is one of my favorite holidays. It’s the perfect time to gather family and friends, enjoy a drink or two, savor great food—especially barbecue—and finish the celebration with fireworks and a slice of smoked apple pie.
There are many ways to make apple pie, and everyone has their favorite. This smoked apple pie method delivers a flaky crust, balanced filling, and a gentle smoke finish—results I think you’ll agree are outstanding.
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How Do You Make a Perfect Apple Pie?
To me, a perfect apple pie rests on three essentials:
- The bottom crust should be golden and flaky, not soggy or burnt.
- Each bite should strike a pleasing balance of tart and sweet.
- The filling should be set, not soupy—if it’s runny, the pie has failed.
Follow the steps below for a smoked apple pie that meets those standards every time.
The Perfect Crust for Smoked Apple Pie
A common problem with homemade pies is a soggy crust. This crust technique produces a reliably flaky result. The trick is to start by blending part of the flour with cold butter until it forms a paste, then add the remaining flour and finish until the mixture resembles coarse breadcrumbs. Chilling the dough before rolling also helps produce a crisp, golden crust.
If you prefer convenience, store-bought crusts work fine, but making the crust from scratch gives the best texture and flavor.
The Best Apple Pie Filling
Prepare the filling while the crust chills. Peel, core, and thinly slice about 6–7 cups of apples—using a mix of tart and sweet varieties is key. I recommend 2–3 medium Granny Smith apples for tartness and 2–3 medium Honeycrisp apples for sweetness. Using two types reduces the need for excess sugar while keeping the flavor balanced.
Toss the sliced apples with lemon juice to prevent browning. Add brown sugar, a little flour to thicken, ground cinnamon, and a pinch of nutmeg. Mix until the slices are evenly coated. This combination yields a filling that is fragrant, well-balanced, and not overly sweet.
Time To Smoke The Perfect Pie Crust
After chilling the dough for at least an hour, roll each dough ball on a lightly floured surface to a 12-inch circle about 1/8 inch thick. Transfer one crust to a 9-inch pie pan and gently press it into place without stretching or tearing.
Blind-bake the empty crust in your smoker at 425°F for about 20 minutes or until it turns golden brown. This step helps prevent a soggy bottom once the filling is added. After the crust is lightly baked, reduce the smoker temperature to 275°F.
Add the Apple Pie Filling
Mound the apple filling into the pre-baked crust, piling it about an inch higher in the center; the apples will cook down as the pie bakes. Drape the second crust over the filling, trim any excess, and crimp the edges to seal. Cut several small vents in the top crust, brush with egg wash, and return the pie to the smoker uncovered at 275°F for 1 hour 30 minutes.
After that time, tent the pie lightly with foil, increase the smoker temperature to 400°F, and continue cooking for about 30 minutes to brown the top and ensure the filling is bubbly and set.
Remove the pie from the smoker and allow it to rest for 20 minutes before slicing. Letting the pie rest helps the filling set so you get clean slices.
Serve warm with a generous scoop of vanilla ice cream for a classic finish.
Smoked Apple Pie
Equipment
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Disposable gloves
Ingredients
Pie Crust
- 2.5 cups flour
- 1 tsp kosher salt
- 1 cup butter unsalted, cold, cut into ½ inch cubes
- 4-6 tbsp cold water
Apple Pie Filling
- ½ cup brown sugar
- ¼ cup flour
- ½ tsp ground cinnamon
- pinch ground nutmeg
- 2-3 medium Granny Smith apples peeled, cored, and thinly sliced (about 3 cups)
- 2-3 medium Honeycrisp apples peeled, cored, and thinly sliced (about 3 cups)
- 1 tbsp lemon juice
- egg wash
Instructions
Pie Crust
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Add 1 1/2 cups of the flour, the salt, and the cold butter to a food processor or large bowl.
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Combine until a paste forms, then add the remaining flour and pulse or mix until the mixture resembles coarse breadcrumbs.
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Add 4 tablespoons of cold water and fold in with a spatula. If the dough is still crumbly, add an additional 2 tablespoons of cold water.
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Form the dough into a ball, divide in half, wrap each piece in plastic, and chill in the refrigerator for at least one hour.
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After chilling, roll each dough ball into a 12-inch circle on a lightly floured surface.
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Transfer one crust to a 9-inch pie pan and press gently into the bottom and sides.
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Bake the empty crust in the smoker at 425°F for about 20 minutes or until golden brown.
Apple Pie Filling
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While the crust bakes, combine the sliced apples with lemon juice, brown sugar, flour, cinnamon, and nutmeg in a large bowl.
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Once the crust is pre-baked, pile the apple mixture into the crust about an inch higher in the center.
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Cover with the second crust, trim excess, crimp edges, cut 4–5 small slits in the top, and brush with egg wash.
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Place the pie in the pellet smoker at 275°F uncovered for 1 hour 30 minutes.
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Tent with foil, raise the temperature to 400°F, and bake an additional 30 minutes until the top is golden and the filling is bubbly.
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Remove from the smoker and let rest at least 20 minutes before serving with vanilla ice cream.