Your Green Egg needs to be at 400 degrees Celsius. You’re able to make the pie with the Big Green Egg Platesetter. Melt down your butter in a large saucepan and add all the ingredients minus the granny smith apples, but add the other apples. Bring to a boil and then slowly simmer until the sauce thickens into a syrupy consistency.
Brush your grilling apples with some of the butter mixture and grill them for a few minutes per side just enough to get grill marks. It’s important that you thickly cut your apples so they don’t break on the grill. Remove the grilling apples from the grill and slice them smaller, since I was working with a small tart pan I cut all the apples the Grilled Granny Smith + Red Delicious into bite sized pieces. Add the grilled apples to your butter/apple mixture and set aside.
Roll out your pie dough and cut into small circles or use the entire circle if you are making a large pie. Pour the apple filling into each and make sure you get a good amount of the apple/butter sauce as well. I played around with the pie tops and did a lattice design on a few and a regular pie crust on the top. If doing a full pie crust just remember to cut a few slits on the time to vent and sprinkle a little sugar on the top.
Grill the mini pies on indirect heat for about 15 minutes and make sure to quarter turn them halfway in between. Keep a close eye these grill up quickly especially if you are making mini pies like I did. A whole pie would need about 35 – 45 minutes.
2 boxes of pre-made pie dough
4 granny smith – these will be grilled so cut larger than normal
4 red delicious apples thickly sliced
zest of one lemon, juice of 1/2 a lemon
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cup of sugar
pinch of salt
1 tsp butter
2 tsp condensed milk
2 tsp of brandy optional