Ingredients
Method
- Prep. Make or buy the pie dough and put the bottom in a pie pan. Put it in the freezer for a few minutes to chill it.
- Peel, core, and slice the apples.
- To create the filling, combining the sugar, tablespoons of flour, nutmeg, cinnamon, cloves, and lemon juice in a large bowl. Add the apples, stirring to coat. Transfer the apple mixture to the pie pan, smoothing out the filling.
- Make the topping in a medium bowl by combining the flour, brown sugar, and cinnamon. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the apple filling.
- Fire up. Set up your grill for 2-zone cooking and preheat it to 425°F (218.3°C) in the indirect side.
- Cook. Place the sheet pan on the indirect side of the grill and preheat it. If you don't have a sheet pan a baking pan will work or use a large piece of heavy duty aluminum foil. Place the pie on the indirect side, close the lid, and bake until the liquid is bubbling and the apples are tender, 50 to 60 minutes.
- Serve. Slice and serve the apple pie on its own or with vanilla ice cream or with thick sliced extra sharp cheddar cheese.
Notes
About the apples. The best baking apples are on the hard side. The tried and true classics are Granny Smith and Golden Delicious, and my favorite is Honeycrisp, but other good ones are Jonathan, Jonagold, Braeburn, Winesap, Cortland, Gala.
About the butter. If you have only unsalted butter, add 1/4 of kosher salt.
About the ClearJel. It is used as a thickener to keep the juices from running all over when you slice. Instant ClearJel is the favorite of pros, but you can use flour, corn starch, or tapioca. Click here to read more about your options.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.