American Pie Council

2013 Amateur Recipe

Smoke'n Hot Grilled Apple Pie

Smoke'n Hot Grilled Apple Pie
APC Crisco National Pie Championships Amateur Division
1st Place Apple
Rick Johnson, Belleville, IL


CRUST
3 cup All purpose flour
1 1/4 cup Butter
1/2 teaspoon Salt
1/3 cup Lard
1/2 cup Cream cheese
1/2 teaspoon Almond extract

FILLING
5 cups Golden Delicious apples
6 tablets Vitamin C
3 cup Water
1/3 cup Sugar
Apple cider (to make 2 cups - see directions)
2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground cloves
1/4 teaspoon Salt
2 tablespoon Butter
2 tablespoon Clearjel

Topping
2/3 cup cream cheese
2 cups powdered sugar
2 Tbls milk
1-1/2 tsp vanilla
1 cup walnuts
1 Tbls butter (melted)
pinch salt

Crust:
Add all ingredients to a food processor and process until it forms a ball. Refrigerate overnight then roll out into 1 large crust and put in heavy ceramic pie plate Start grill with a small amount of charcoal.

Filling:
crush vit. c tablets and dissolve in water. Cut apples and dip in solution then add to plastic bag with sugar and refrigerate overnight. Strain out juice and add to enough apple cider to make 2 cups then reduce in saucepan by half. Add butter and add to the apples allong with the rest of the ingredients. Pour into crust, and pull crust toward the center and crimp together. Cover tightly with aluminum foil. When the grill is hot, place pie at least 6 inches above charcoal and cover. Pie is done when the filling is bubbling. (depending on the grill, it may be necessary to use broiler to brown top crust)

Topping:
Combine cream cheese and powdered sugar and mix until creamy. Add milk and vanilla and cream well and Pour over pie. Toss walnuts, butter, and salt and roast in 350 deg. Oven for 15 minutes. Chop walnuts coarsely and top pie.