Nothing makes me happier than an all American apple pie made with crisp, tart apples in a flaky pie crust. So I took my favorite pie of all pies and added two special ingredients that pair perfectly with apples: Bourbon and salted caramel, and kissed them with smoke by smoke/baking them on my Green Mountain Grill Pellet Smoker!! Now my ultimate comfort food is comfort food meets food porn. My Chief Tasting officer says this is my “best dessert” and his current favorite- until the next one! Ha!
Note, I’m using the term “caramel” loosely here as I’m actually using Dulce De Leche, which is a cousin of caramel. Dulce De Leche is a popular heavenly concoction in Latin American Countries and is used by itself as well as in desserts like “Tres Leches”. I live in South Florida and Dulce De Leche is a way of life around here and can easily be found at the grocery store. The core difference between Dulce De Leche and Caramel is that Dulce De Leche is made from sweetened condensed milk whereas caramel is made from sugar and water. If you can’t easily find a can of Dulce De Leche at your grocery store, feel free to substitute an easier to find caramel sauce and use the same method of application below. If you want to make it from scratch, go for it! (The method is essentially putting a can of sweetened condensed milk in boiling water for a few hours…)
The beauty of a pellet smoker is that they are as easy to use as an oven, but also impart smoky flavor you cannot get in your oven. I baked this pie on my Green Mountain Grill Daniel Boone and the smokiness combined with bourbon, salted caramel and apples made this a recipe for the books, or the blog, lol.
I hope you enjoy this recipe as much as my family does!
- 2 refrigerated pie crusts
- 5-cups sliced apples, equivalent to 6 small-medium apples chopped
- 1/2 cup dark brown sugar
- 1/2 tsp cinnamon
- 1 dash each: nutmeg, allspice, ginger
- 2 tbsp melted butter
- 4 tbsp dulce de Leche
- 2 tbsp bourbon
- 1 tbsp maldon smoked sea salt or regular sea salt
Roughly peel the apples with a vegetable peeler to remove the majority of the peel (doesn’t have to be perfect), then chop them up and put them in a big bowl. Add the bourbon, spices, brown sugar and butter and stir to combine.
Next, let your refrigerated pie crusts slightly thaw and soften out of the refrigerator. I prefer to bake in 12″ cast iron skillet for pies on my smoker, but a pie plate would work as well. On a pregreased skillet or pie pan, roll out the pie dough into the skillet trying to get the dough to roll up on the sides as far as possible. Next, add your apple mixture.
Here’s the fun part! Put the dulce de leche into a Ziploc sandwich bag and add the maldon sea salt and stir tother in the bag with a fork. Next, run it under hot water in the sink so the salt will combine and the caramel will spread more easily. Snip the end of the bag to create a pastry bag. Now, pipe the dulce de leche onto the top of the apple pie mixture. Now sprinkle just a little bit more of salt onto the caramel (don’t overdo it!)
Take the other pie crust and put it on top of the pie and seal the edges. Cut a few slits to let the steam escape.
Set your Green Mountain Grill or pellet smoker to 300 degrees, and let your pie bake for approximately 45 minutes OR until the crust has browned and the apple mixture will become bubbly. Watch the edges of the crust, if it is browning too quickly cover the edges with foil. It is normal for some of the pie juice to come up on the side of the crust, I believe this is due to the shape of the cast iron skillet.
When serving a slice, drizzle more dulce de leche onto each piece for extra yumminess! If you want icecream, I love this with vanilla gelato
Note: This recipe was developed in partnership with my friends at Green Mountain Grills. I only work with brands I use and endorse!