An apple pie from the BBQ combines the classic flavors of a traditional apple pie with a subtle smoky flavor and a crispy crust. Baked in a cast iron pan or a heat-resistant dish, the pie is slow-cooked on the barbecue. Perfect for a summer evening or a special end to a BBQ party.

Ingredients:
For the dough:
300 g flour
200 g cold butter, cubed
100 g sugar
1 egg
Pinch of salt
For the filling:
4-5 medium apples (e.g. Goudreinetten or Elstar)
50 g sugar (optional more for sweeter cake)
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp cornflour or flour (to absorb moisture)
100 g raisins
Juice of half a lemon
Dash of brandy or cognac
Extra:
Cast iron pan (approx. 24-26 cm diameter)
Butter to grease the pan
Crushed Pistachio Nuts for Garnish (optional)
Preparation:
1. Making dough:
- Mix the flour, sugar and a pinch of salt in a bowl. Add the cold butter and rub with your fingers until the mixture is crumbly.
- Add the egg and knead quickly into a cohesive dough. Form a ball, wrap in plastic wrap and let rest in the fridge for 30 minutes.
2. Preparing stuffing:
- Well the raisins for 2 hours in Brandy or Cognac
- Peel the apples, remove the cores and cut into thin slices.
- In a large bowl, mix the apples with sugar, cinnamon, vanilla, cornflour, lemon juice and the soaked raisins.
3. Prepare pan:
- Preheat the BBQ indirectly to 180°C
- Grease the cast iron pan well with butter.
4. Putting together apple pie:
- Spread two-thirds of the dough over the bottom and sides of the pan, creating an even crust.
- Fill the pan with the apple mixture and press lightly.
- Roll out the remaining dough and cover the apples. You can make a full lid, a grid pattern, or simply spread some pieces of dough on top.
5. Bake:
- Bake the apple pie on the BBQ for 45-50 minutes with the lid closed until the dough is golden brown and the filling is bubbling.
- Garnisch the apple pie with Pistachio Nuts (optional)
- Allow the pie to cool slightly in the pan before slicing.
Enjoy ...
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