Steps

• Step 1

  Pie Crust: Place flour and salt in a food processor with the dough blade and pulse until combined and aerated.

  Ingredients

  • 2 1/2 Cup flour

  • 1 1/4 Teaspoon Salt

• Step 2

  Next, add all the chilled butter and shortening. Pulse 3-4 times until it the texture looks like a pea-hazelnut size mixture.

  Ingredients

  • 6 Tablespoon unsalted butter, chilled and cubed

  • 3/4 Cup vegetable shortening, chilled

• Step 3

  While the mixer is on, drizzle in ice cold water. Once you see the mixture holding shape and combining stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball. Form into 2 disks wrapped in saran wrap and refrigerate until firm.

  Ingredients

  • 1/2 Cup ice water

• Step 4

  Apple Filling: In a small bowl combine all the dry ingredients.

  Ingredients

  • 1/2 Cup flour

  • 1/2 Cup brown sugar

  • 3/4 Cup sugar

  • 1 Tablespoon cinnamon

  • 1/2 Teaspoon ground nutmeg

  • 1 Teaspoon kosher salt

• Step 5

  Core, peel and slice apples. Place in a bowl and stir in lemon juice to prevent browning.

  Ingredients

  • 4 Whole Granny Smith Apples, Peeled and Diced

  • Whole Gala apples (or any sweet apple), peeled and sliced

  • 1/2 Whole lemon, juiced

• Step 6

  Next, combine the dry mixture with the apples and stir until all the apples are coated.

• Step 7

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 8

  Roll pie dough into 2 rounds. Placing one into a pie pan leaving a 1/2” overhang or so. Fill the dish with apples until heaping and cover with topper piece. Vent the top with a few slits or use a small cookie cutter. Pinch or crimp the edges closed and trim the edges to create a seal pie.

• Step 9

  Place pie on a small baking sheet and gently create a tent around the pie with foil and enclose.

• Step 10

  Bake on Traeger for 35 minutes or until completely cooked and golden brown. Serve and enjoy!

  00:35

  350 ˚F / 177 ˚C