- 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