Smoked Apple Pie

The classic American tradition – the apple pie. But this one has a twist. Smokey flavors with a bit of heat make this pie stand out from all of those other pies. The depth of flavor and richness in this pie will not leave you disappointed!

INGREDIENTS

Filling:

• 8 honeycrisp apples, peeled, 1/4 inch slices
• Lime or lemon juice to keep apples from browning
• 1/2 cup Prescott Spice Company Southwest Cinnamon Sugar
• 1 cup Prescott Spice Company Whiskey Smoked Sugar
• 3 Tbsp cornstarch
• 2 Tbsp vanilla

Pie Crust:

• 2 1/2 cups AP flour
• 2 Tbsp Prescott Spice Company Whiskey Smoked Sugar
• 1 tsp Prescott Spice Company Smoked Salt
• 2 sticks of butter, cut into 1/2 inch cubes, frozen
• 1/2 cup of ice water (a little more may be needed)
• 1 Tbsp apple cider vinegar

Additional:

• AP flour for rolling dough
• 1 egg, beaten
• 1-2 Tbsp Prescott Spice Company Whiskey Smoked Sugar

Directions:

• Mix the filling ingredients together and sit at room temperature
• Start the pie dough by using a food processor to combine flour, sugar and salt
• Add the butter and pulse to combine (its good that the butter breaks down a little bit but you don’t want to thoroughly combine – that would reduce flakiness later)
• Add ice water and cider vinegar and pulse just enough to bring together
• Add additional ice water if necessary until its able to be pressed together
• Divide the dough in half and then divide one of the halves in half again
• Wrap these three dough balls in plastic and place in fridge for 30 minutes
• Pull out the largest dough ball and roll out on a floured surface
• Place in pie pan
• Fill the pie with the filling making an even mound
• Roll out remaining dough balls into equal sized circles, large enough to cover pie
• Cut each circle into 1.5-2 inch strips (if you have a wavy cutter this adds to the presentation)
• Start with one edge of the crust and place a strip
• Using the other circle, place all of the strips on the pie, alternating one under, one over the first strip placed
• Fold every other strip back and lay another alternate strip
• Reverse and repeat until crust is completed
• Brush crust with beaten egg
• Top with the additional sugar
• Place in smoker at 400º (if you don’t have a smoker that can get to 400º the oven will be fine, but not quite as good)
• Bake for about 1 hour and fifteen minutes ensuring the crust is cooked to golden, brown and delicious
• Allow pie to cool for at least an hour before serving