Smoked Apple Pie Recipe: How to Make a Crisp, Caramelized Dessert

Today I’m sharing a recipe for smoked apple pie — a classic dessert with a flaky, buttery crust and a subtle smoky note that elevates the apples. This version balances tart Granny Smith apples with warm spices and a buttery crumb topping, finished in a smoker for an unforgettable flavor.

How to Make Smoked Apple Pie

Step 1: Gather your ingredients and equipment. You’ll need apples (Granny Smith works well for a bright, tart contrast), sugar, cinnamon, a pinch of nutmeg, lemon juice, butter, and a pie crust. You can make the crust from scratch or use a store-bought crust. Prepare a smoker and applewood chips for the smoking step.

Step 2: Prep the apples. Peel, core, and slice the apples to an even thickness. Toss the slices with a little lemon juice to prevent browning.

Step 3: Season the filling. Combine granulated sugar, ground cinnamon, and ground nutmeg in a bowl. Taste and adjust the balance of sweetness and spice, then toss the apple slices in the mixture so they’re evenly coated.

Step 4: Prepare and fill the crust. Roll out one chilled pie crust disk to fit your pie dish, line the dish, and add the spiced apple filling. Dot the filling with small pieces of unsalted butter to enrich the juices.

Step 5: Top the pie. Roll out the second crust and cover the pie, or use a crumb topping for a rustic finish. If using a top crust, trim the excess dough and crimp the edges to seal. For a crumb topping, sprinkle it evenly over the apples.

Step 6: Smoke the pie. Preheat the smoker to 225°F and prepare applewood chips. Place the assembled pie in the smoker and maintain a steady temperature. Smoke the pie for about 2 hours, or until the crust is golden and the apples are tender. Let the pie cool before slicing to allow the filling to set.

Extra Tips

1. Try different woods: Applewood imparts a mild, fruit-forward smoke, while cherry or hickory offer different flavor profiles — mild cherry for sweetness, hickory for a stronger smoke.

2. Prevent a soggy bottom: Blind-bake the bottom crust for a short time before adding the filling to help maintain crispness.

3. Keep the smoker steady: A consistent 225°F is important. Use a reliable thermometer and monitor the smoke level so it stays light and pleasant, not overpowering.

4. Adjust spices to taste: Increase or decrease cinnamon and nutmeg to suit your preference, or add a dash of cloves or allspice for a different aroma.

5. Serve with ice cream: A scoop of vanilla ice cream pairs beautifully with warm smoked apple pie, balancing warmth and creaminess.

How to Store Leftovers

Wrap leftover pie slices in plastic wrap or foil and refrigerate. The pie will keep well for 3–4 days in the fridge. For longer storage, freeze wrapped slices for future enjoyment; thaw in the refrigerator before reheating gently.

This smoked apple pie combines classic comfort with a subtle, smoky twist. Give it a try, and tweak the spices or wood type until it’s exactly the flavor you love. Enjoy!

Smoked Apple Pie

Indulge in a smoked apple pie where tender apples meet a subtle smoky finish for a memorable dessert.

Course Dessert

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Servings 8

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter cold and cubed
• 6-8 tablespoons ice water

For the Filling:

• 6-7 medium-sized Granny Smith apples peeled, cored, and sliced
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 tablespoons unsalted butter cut into small pieces
• 1 tablespoon lemon juice

For the Crumb Topping:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup cold unsalted butter cut into small pieces

For Smoking:

• Applewood chips enough to fill your smoker box

Instructions

Preparing the Pie Crust

• Combine flour and salt in a large bowl.
• Add cold, cubed butter and work into the flour until it resembles coarse crumbs.
• Add ice water, one tablespoon at a time, until the dough comes together.
• Divide into two discs, wrap, and refrigerate at least 30 minutes.

Preparing the Apple Filling

• Toss peeled, cored, and sliced apples with lemon juice.
• Mix sugar, cinnamon, and nutmeg in a separate bowl and coat the apples evenly.

Making the Crumb Topping

• Combine flour and sugar, add cold butter, and work into a crumbly mixture.

Rolling Out the Crust and Assembling the Pie

• Preheat smoker to 225°F and prepare applewood chips.
• Roll one dough disc to fit your pie dish and place it in the dish.
• Add the apple filling and dot with butter.
• Cover with the second crust, trim, and crimp the edges to seal.

Adding the Crumb Topping and Smoking

• If using a crumb topping, sprinkle it evenly over the assembled pie.
• Place the pie in the preheated smoker and smoke at 225°F for about 2 hours, until crust is golden and apples are tender.

Serving and Enjoying

• Remove from smoker and let cool at least 30 minutes to allow the filling to set.
• Slice and serve. A scoop of vanilla ice cream makes a lovely accompaniment.