Apple Pie on the Big Green Egg

It’s Pi Day today! No, that’s not a typo. March 14th or 3.14 is Pi Day, as in the celebration of the mathematical symbol π Pi which represents the ratio of the circumference of a circle to its diameter—3.14159265359…

3.14 = PIE

Okay, so maybe it’s just an excuse to enjoy pie. Either way, we’re celebrating the day by firing up our Big Green Egg grill and baking a pie with it.

Not just any grill can handle grilling, smoking and baking, but the Big Green Egg is designed for versatility. Add more flavor to your Pi Day pie by baking it in your EGG!

Here’s what we’re making this Pi Day:

Big Green Egg Apple Pie


For you crust, you’ll need:

  • Pie crust dough for one pie. You can use premade or from scratch.

For your pie filling, you’ll need:

  • 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
  • 2/3 cup sugar
  • 2 tablespoons all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

For your topping, you’ll need:

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


Set your EGG for indirect cooking, using the convEGGtor and stabilize at 375°F/191°C.

For this recipe, we’re using refrigerated store bought pie dough, but you can use whatever kind of pie crust you prefer. Transfer your dough to your pie dish and chill while you prepare your filling.

Peel, core and slice your apples and toss them with your filling ingredients. (If you happen to a lemon on hand, you can include a bit of lemon juice to keep your apples from oxidizing and lend a bit of zest to your pie, but this step is totally optional.)

Next, prepare your crumb topping. Whisk together your flour, sugar, brown sugar, cinnamon and salt in a bowl. Add chilled butter cubes to you dry topping ingredients, cutting in the butter with a pastry blender, fork, or even your hands, until the topping resembles wet sand.

Toss your filling to redistribute the juices before adding it to your chilled pie crust. Mound on crumble topping to cover your filling.

Grill pie until golden brown, about 45 minutes. Cool before serving.


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