Baked Deep Dish Apple Pie
- Prep time10 mins
- Cook time40 mins
- Serves8 – 12
Apple pie like never before. This buttery spiced filling is loaded with apples, cranberries and citrus zest, topped with a homemade crust and baked in deep dish over pecan.
- 2-1/2 cups ALL-PURPOSE FLOUR
- 1 tbsp SUGAR
- 1 tsp SALT
- 1 cup (2 sticks) BUTTER, cold
- 6-7 tbsp ICE WATER
- 1 EGG, beaten with a splash of cold water
- 1 tbsp RAW SUGAR
Deep Dish Apple Pie:
- 10 APPLES, PEELED, CORED AND SLICED
- 1 Tbsp CINNAMON, GROUND
- ZEST OF 1 ORANGE
- ZEST OF 1 LEMON
- 1 tsp FRESH GINGER, GRATED
- 1/3 cup FLOUR
- 1/3 cup BROWN SUGAR
- Juice of 1/2 lemon
- 2 tbsp BUTTER
- 1/3 cup FRESH CRANBERRIES
In the bowl of a food processor combine flour, sugar and salt. Pulse to combine.
With the machine running, drop in little pieces of cold butter until all butter is added and mixture resembles coarse corn meal. Add cold water 1 Tbsp at a time until dough comes together. You may not need all the water.
Turn dough out onto a floured surface and roll into 2 big rounds large enough to cover the pie dish with an over hang of at least 1” inch. Place into pie dish and prick the bottom with a fork.
When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.
In a large bowl, combine sliced apples, cinnamon, ginger, orange zest, lemon juice, brown sugar, flour and butter. Toss to coat well and transfer to a baking sheet.
Place baking sheet in the grill and cook for 10-15 minutes, just until the apples release their juices.
Remove apples from the grill, combine with cranberries and place into the prepared pan reserving the juices.
Place the other pie dough on top of the apples, crimp the edges, cut slits into the top to vent, brush with egg wash and sprinkle with sugar.
Place directly on the grill grate and cook for 40 minutes or until the crust is golden brown. Let cool. Enjoy!
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