Not Your Nana’s Apple Pie is a recipe that is cooked in a Trager. Josh Dixon shares this recipe and this tip for success. 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!
Not Your Nana’s Apple Pie Recipe
Ingredients:
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
Method:
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 Dixon, Traeger Grills Brand Ambassador. Images courtesy of Traeger Grills Australia.
