The 4th of July is one of my favorite holidays. It’s the perfect occasion to gather family and friends, share a cold drink, enjoy great food—preferably barbecue—and finish the evening with fireworks and a slice of smoked apple pie.
There are many ways to prepare this classic dessert, but this version delivers reliably every time. With a flaky crust and a balanced filling that’s both tart and sweet, this smoked apple pie is a stand-out—no offense to Grandma.
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How Do You Make a Perfect Apple Pie?
What makes a perfect apple pie? In my book, there are three non-negotiables:
- The bottom crust must be golden brown and not soggy or burnt.
- Each bite should achieve a harmonious balance of tartness and sweetness.
- If the crust is soggy or the filling is watery, the pie has failed.
Follow the steps below for a reliably excellent smoked apple pie.
The Perfect Crust for Smoked Apple Pie
Soggy crust is one of the most common pie problems. This crust method produces a flaky, sturdy crust every time. The trick is to mix part of the flour with the butter first, then add the remaining flour—trust the technique and you’ll get a better texture. While I often make crust from scratch, store-bought crusts work in a pinch.
Below is a quick video that demonstrates the technique. The full details are included in the recipe section at the end.
If you prefer convenience, premade crusts like Pillsbury perform well, but homemade will always give you more control and flavor.
The Best Apple Pie Filling
While your crust chills, prepare the filling. The most time-consuming part is peeling, coring, and slicing the apples, but it’s worth the effort. Use a mix of two apple varieties for the best texture and flavor: 2–3 medium Granny Smith apples and 2–3 medium Honeycrisp apples. Together they should yield about 6–7 cups of sliced apples.
Granny Smiths bring bright tartness, while Honeycrisps add natural sweetness so you don’t need to over-sweeten the filling. Toss the sliced apples with lemon juice first, then mix in brown sugar, flour, cinnamon, and a pinch of nutmeg until evenly coated.
Time To Smoke The Perfect Pie Crust
After chilling the dough for at least an hour, roll each portion into a 12-inch circle about 1/8 inch thick. Transfer one crust to a 9-inch pie pan, gently pressing it into the bottom without tearing.
Blind-bake the empty crust in your smoker at 425°F for about 20 minutes, or until golden brown. Remove the crust and reduce the smoker temperature to 275°F.
Add the Apple Pie Filling
Heap the prepared apple filling into the pre-baked crust, mounding it about an inch higher in the center than the pan edge—this will settle as it cooks. Place the second crust on top, crimp the edges, trim any excess, and make a few small slits in the top for steam to escape. Brush with egg wash.
Return the pie to the smoker, uncovered, at 275°F for 1 hour and 30 minutes. After that time, tent the pie with foil, increase the smoker temperature to 400°F, and bake another 30 minutes until the top is golden and the filling is bubbly.
Remove the pie and let it rest for at least 20 minutes before slicing—this helps the filling set. Serve warm with a generous scoop of vanilla ice cream.
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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 sized granny smith apples peeled, cored and thinly sliced (about 3 cups)
- 2-3 medium sized honey crisp apples peeled, cored and thinly sliced (about 3 cups)
- 1 tbsp lemon juice
- egg wash
Instructions
Pie Crust
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Add 1 ½ cups of 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. Mix until the texture resembles coarse breadcrumbs.
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Add 4 tablespoons of cold water and fold into the dough. If it remains crumbly, add up to 2 more tablespoons of water.
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Form the dough into a ball, divide in half, wrap each half in plastic, and refrigerate for at least one hour.
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Roll each chilled dough ball into a 12-inch circle.
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Transfer one crust to a 9″ pie pan and gently press it into the bottom and sides.
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Bake the empty crust in your 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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After removing the crust from the smoker, mound the filling into the crust about an inch high in the center.
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Place the top crust over the filling, crimp the edges, trim excess dough, cut 4–5 small slits in the top, and brush with egg wash.
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Bake the pie uncovered in your pellet smoker at 275°F for 1 hour 30 minutes.
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Tent with foil, raise the smoker to 400°F, and bake another 30 minutes until the top is golden and the filling bubbles.
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Remove from the smoker and let rest at least 20 minutes before slicing and serving with vanilla ice cream.