Smoked Apple Pie Apples by Clean Eats & Treats
I absolutely love apple pie! Nothing sounds better to me than celebrating the holidays with a warm slice of apple pie with rich creamy vanilla ice cream ala mode! Heaven right there! I don’t however love the crust. Call me crazy, everyone else does! A bite or two yes but I usually toss the crust. I know I know. Over the years as I have eliminated certain food groups I have experimented with many different apple pie variations, paleo crusts, whole wheat versions and cobblers ect. Nothing has quite come close to the real deal. I saw these little guys floating around Pinterest and I wanted to give them a spin! Cleaned up of course! Apples are clean yes but the original apple pie filling was canned and store bought. Not my fave. I used a traditional crust for the topping. Since its such a small amount I grabbed a store bought crust from Trader Joes to save time but you could always use your own version of crust too. Then we took it to the next level and smoked them on the Traeger with apple flavored pellets. Holy wow. The flavor was amazing! You don’t have to use a Traeger but I highly recommend it! I hope you love them as much as we did! Enjoy!
Smoked Apple Pie Apples
- 7 honeycrisp or granny smith apples
- 11 inch pie crust circle homemade or purchased, chilled
- 1/2 tsp apple pie spice
- 1/4 tsp rum extract
- 2 tbsp coconut oil
- 1/8 cup raw honey
- 1/4 cup chopped pecans
- 1 tbsp butter melted
- coconut sugar and cinnamon blend sprinkled on top of crust
Heat Traeger (or oven) to 375F degrees. (we used apple flavored pellets but pecan would be equally amazing)
Slice the tops off four apples.
Using melon baller, carefully remove inner part of each apple. You may need to slice the bottoms evenly to stand upright as well. Dice the remaining three apples into small chunks to use in apple pie filling.
In a large bowl mix diced apple chunks with honey, apple pie spice, pecans, and rum extract to make the apple pie filling.
Heat coconut oil over medium and sauté apple mixture for 2 minutes. Remove from heat.
Fill hollowed apples with prepared apple pie filling.
Using a pizza cutter, slice pie crust into even strips ( about 1/4") and lay in lattice fashion across the top of each apple. Trim excess pie crust around the edges with a knife.
Brush melted butter on top of pie crusts and sprinkle pie crusts with cinnamon-coconut sugar.
Place apples in a high walled baking dish. Add about 1/4 cup of water to bottom of dish to just cover the bottoms of the apples. Cover with foil and bake for 20-25 minutes. Remove foil and return to oven for an additional 20 minutes. Apples are done when crust is golden brown along edges and apples are soft to slice.
Serve warm with coconut whip cream, clean caramel sauce and vanilla ice cream and enjoy!
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