- 340g plain flour
- 1 tbsp white sugar
- 1 tsp salt
- 255g butter (cubed)
- 7 tbsp cold water
- 10 medium sized apples (Granny Smith preferred)
- 1 tbsp cinnamon
- 1 tsp ginger
- Zest of 1 large lemon
- ½ lemon (juiced)
- ⅓ cup brown sugar
- ⅓ blueberries
- 1 large egg (beaten)
- 1 tbsp raw sugar
- Preheat your Traeger at 175 Celsius (350f) for at least 15 mins.
- Combine 300g of the flour, white sugar and salt in a food processor, pulsing to combine.
- With the processor running on medium speed, gradually add the cubed cold butter, mixing together until a coarse texture forms. Add a tablespoon of cold water until the dough comes together.
- Sprinkle some flour onto a clean bench and turn your dough out, evenly roll into 2 circles that will cover your dish with at least 1 inch of overhang. (Hot tip – once you’ve placed the bottom layer of dough in the pan, crush up some good old cornflakes and sprinkle on the dough and then your filling – I find this prevents you from getting a soggy pie bottom!)
- Grab a large bowl and combine the apples, cinnamon, ginger, orange zest, lemon juice, brown sugar, butter and the remaining flour until all mixed together.
- Grab a baking pan and transfer the mixture and place into your Traeger, cook until you see the juices from the apples appear, which is usually around 15 mins.
- Remove from the grill and now add in the blueberries before placing the mix into your pie dish, being careful not to add in the juices from the baking pan.
- Place the pie top over the filling, either poke the top with a fork or make little vent cuts. Brush with egg wash and finish with the raw sugar sprinkled evenly.
- Back on the Traeger it goes for 45 mins, or until the crust is golden brown.
- Give it 10-15 mins to cool before dishing up with double cream or vanilla bean ice cream.
Recipe courtesy of Josh ‘Traeger’ Dixon, Traeger Grills Brand Ambassador. Images courtesy of Traeger Grills Australia.