Ingredients
- 2 rounds of pie crust dough
- 1 1/2 lbs (0.7 kg) apples, peeled, cored, and chopped into bite sized pieces
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) cinnamon
- 1/2 tablespoons (8 ml) nutmeg
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (240 ml) sugar
- 1/2 cups (120 ml) bourbon
- 6 tablespoons (90 ml) unsalted butter
- 3 tablespoons (45 ml) all-purpose flour
- 1 egg, beaten with 1 tablespoons (30 ml) water (eggwash)
- 1 tablespoon (15 ml) sugar for sprinkling
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySkillet - Cast Iron
Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C. Preheat the skillet in the EGG.
Step 2
Put apple pieces into a bowl and add lemon juice, toss thoroughly. Add flour, cinnamon, nutmeg, sugar and vanilla extract to the apples and toss to coat.
Step 3
Add the butter and the apple mixture to the cast iron skillet and cook for 10 minutes, stirring occasionally. Add the bourbon and cook for another 5 minutes. The mixture should be thick – like syrup.
Step 4
Oil the pie pan and add one piece of the dough, then add the apple filling. With the other piece of dough you can cut strips to lattice or use a cookie cutter to design the top.
Step 5
Brush the egg wash over the top of the pie, and sprinkle with sugar. Bake for 50 minutes. Remove from the EGG and let cool and set for 10 minutes – serve with ice cream. Enjoy!
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