BBQ American Pie
Sunday, 16 May 2010
First we’ll start off with good old American apple pie. This recipe can be whipped up at the last minute, as can most of these BBQ desserts, and gives you a delicious pie that tastes like Grandma made it. If the crust is charred along the edges, who cares? It’s barbecue, man. Oh yes, my grandma lived in Canada…hence the addition of cheese to the pie. Try it, you’ll love it.
At a glance
Pie crust for a 2-crust pie (the packaged roll-up kind works just fine)
10 medium Granny Smith and/or Macoun apples, peeled, cored and sliced (a 50-50 mix is wonderful)
1/2 cube of unsalted butter
2 tablespoons Applejack brandy
1 teaspoon nutmeg
1 1/3 teaspoons cinnamon
Pinch of salt
2 teaspoons cornstarch dissolved in 1/4 cup of apple juice
1 cup brown sugar
3 ounces bleu cheese, crumbled
3 ounces aged white cheddar cheese, crumbled
2 tablespoons cream to brush on pie crust
Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.
Stir well and cook until the apples are just beginning to soften, about 8-10 minutes.
Set aside and let the apple mixture cool to room temperature.
Line the bottom crust of your pie plate with one of the crusts, prick the crust with a fork, and add the filling. Sprinkle the cheddar and blue cheese on top of the filling and cover with the top pie crust.
Slit the crust in three places and crimp the edges of the top and bottom crusts together with a fork.
Brush the top of the pie with the cream to help brown the crust. Use an aluminum pie-crust-edge protector or small strips of aluminum foil to cover the edges of the pie. About ten minutes before pie is done, remove the covering to let edges brown evenly.
Place the pie on indirect heat in a medium-hot barbecue (450 degrees F. or so) and cook for 45 minutes or until the surface of the pie is golden brown. Cool the pie and serve with ice cream (homemade is awesome).