Ingredients
Scale
- 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
- 3 tbsp bourbon
- 1 tsp maldon smoked sea salt or regular sea salt
Instructions
- 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 or a cast iron Pie pan for pies on my smoker, but a pie plate would work as well.
- In a pot, add your apples, bourbon, butter and spices and combine on medium heat until the apples have begun to soften and the bourbon has reduced a bit and the butter has melted and everything has mixed together, no more than 10 -15 minutes on the stovetop.
- 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 onto the pie dough.
- Pour the caramel into a heatproof pourable measuring cup and heat in the microwave for 15 seconds to help it soften. Pour the Caramel onto the pie mixture. Alternately, if using dulce de leche, add to a heat proof container, add the salt, stir, and then heat in the microwave to soften and pour into the pie mixture.
- 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.
- Combine an egg with a 2 tbsp of water and coat the pie crust with the egg wash
- Set your Oven or Green Mountain Grill or pellet smoker to 375 degrees, and let your pie bake for approximately 30 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 caramel onto each piece for extra yumminess! If you want ice cream, I love this with vanilla gelato