Nana’s Thanksgiving Apple Pie

• 6-8 Cortland & Macintosh apples, cored and sliced (equal amounts of each variety)
• 2 store bought pie crusts (big enough for a 9” pie dish)
• ½ cup sugar
• ½ stick of butter (4Tbsp, cut into 8 pieces)
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla
• 1 extra large egg + 1 Tbsp water, beaten
• Juice of one lemon
• Crisco, for greasing the pie dish
• 9” pie dish (glass or Pyrex)

• Royal Oak® Super Size™ Charcoal
• Royal Oak® Tumbleweeds
• Large Mixing Bowl
• Plastic Spatula
• Pyrex or Glass Dish
• Basting Brush
• Sharp Knife

1. Set up your smoker for ~350 degrees, using an empty water pan. One fully lit chimney and ½ unlit will do the trick here. Dump the fully lit chimney, then add the unlit and wait about 10 min.

2. Add the processed apples to a large mixing bowl then pour the lemon juice over the apples and mix well.

Side note: the lemon juice keeps the apples from turning brown.

3. Next, mix the sugar, cinnamon, nutmeg, and vanilla until all the apples are coated in sugar.

4. Lightly grease the bottom and up the sides of the pie dish, then place one of the pie crusts in the bottom of the pie dish, making sure to press it against the bottom and sides to form the base of the pie.

Side note: there will be crust that overhangs the edges, that’s totally fine. We’ll take care of that at the end.

5. Add the apple mixture to the bottom crust and spread it around so it is the same height at the edges and mounds taller in the center. Place the butter slices on top of the apples.

6. Top with other pie crust, it will overlap with the bottom crust. With a fork, go around the edges and press down pinching the bottom and top crusts together. Do that all the way around the entire pie. With a sharp knife make an “X” in the center of the top crust.

Side note: Creating that “X” in the top crust allows the pie to release pressure and the steam to escape so your pie crust doesn’t break while cooking.

7. Brush the edges and top of the pie crust with egg/water mixture. This will create a beautiful golden color after it’s cooked.

8. Place the pie onto the top cooking grate and cook until the pie starts to bubble at the seams, about 45-60 min, start checking at 45 mins.

9. Remove from smoker and allow to cool for about an hour.

10. Slice and serve.