Recipe and photo by Bush's® Beans.
- 2 cups plus 2 tbsp flour, divided
- pinch salt
- 1/2 cup shortening, chilled
- 5 tbsp ice water, or more if needed
- 1/4 cup sugar
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/8 tsp cloves
- 8 cups slices apples (about 6 large apples)
- 2 tbsp lemon juice
- 1/2 cup brown sugar
- 1/4 cup butter, cold
- vanilla ice cream (optional)
- cheddar cheese (optional)
Stir in ice water, a little at a time until dough forms in a ball. Wrap dough in plastic wrap and chill for 20 minutes.
Roll out dough into a circle and fit into a pie plate.
Preheat charcoal or gas grill for indirect cooking at 400 degrees.
In a small bowl, combine the granulated sugar, 2 tablespoons flour, nutmeg, cinnamon, and cloves.
In a separate large bowl, toss apple slices with lemon juice (to prevent the apples from turning brown). Then add the sugar/flour/spice mixture to the apples and toss to coat the apple slices with the spice mixture.
In a medium bowl, combine the remaining 1/2 cup flour with the brown sugar. Add the pieces of butter, and cut in with a pastry blender, until the mixture resembles coarse crumbs. Sprinkle evenly over the apples.
Place the pie on a cookie sheet, and bake over indirect heat until the apples are tender and bubbly, about 50–60 minutes. Remove the pie and let sit for at least 10 minutes to cool before serving.
Serve with generous scoops of ice cream and slices of extra sharp Cheddar cheese.
This barbecued apple pie recipe serves 4 to 8.