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Barbecued Apple Pie




Source of Recipe


the web


List of Ingredients




Pie crust pastry, your own or a mix
2 lbs baking apples (such as McIntosh), peeled and sliced
1 cup granulated sugar
2 Tbsp All-purpose flour
1/2 tsp cinnamon
1/8 tsp salt
2 tsp lemon juice
granulated sugar for topping

Recipe



Roll pastry and fit into 9 inch pie plate. Trim off excess pastry. In large bowl mix sliced apples, sugar, flour, cinnamon, slat and lemon juice together well. Pile into prepared crust. Roll out top crust. Dampen outer rim of bottom crust. Cover with top crust. Crimp edges to seal. Cut several slits in top.

Sprinkle with a bit of sugar. Bake on indirect moderate heat in closed barbecue for 45 to 60 minutes until apples are cooked and crust is golden. Rotate pie at halftime. Serves 6.

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Indirect Cooking:

The Indirect Cooking method is used for anything normally cooked in an oven, such as: pie, cake, biscuits, bread, quickbread and yorkshire pudding as well as meat and poultry.

If using a gas barbecue with two burners, turn on only one bruner. To bake a pie or cake ensure temperature is correct first. Place an oven thermometer over unlit burner in closed barbecue. When temperature is reached, put item to be baked on grill over unlit burner. Bake with lid closed. To cook meat, set drip tray beneath meat on unlit side of grill. No water is necessary in drip pan. Cook with the lid down. Check temperature with oven thermometer so the heat can be regulated.

For baking or cooking meat on a charcoal barbecue, push the coals to one side and back or cook over the other side. Deep the lid down. Be sure to put a drip pan on the floor of the barbecue underneath the meat.

The lowest flame should give medium heat in a closed barbecue. A medium flame should give high heat.