Wood-Fired Apple Crumble Pie with Butter Pastry Crust, Walnut Crumble Topping & a Salted Caramel Drizzle | Divaqbbq
Wood-Fired Apple Crumble Pie with Butter Pastry Crust, Walnut Crumble Topping & a Salted Caramel Drizzle
70 mins prepServes 8
This isn’t your grandma’s apple pie… it’s her glow-up. Buttery crust, cinnamon-kissed apples, and a mountain of walnut crumble, wood-fired on the Traeger grills and finished with a salted caramel drizzle. This pie hits every fall craving, tasting like a hug in pie form. Perfect for Thanksgiving or any crisp fall day when you want your house to smell like heaven.
**For the Butter Pastry Crust:** In a large bowl, mix 1 ¼ cups flour, ½ tsp salt, and 1 Tbsp sugar. Cut in ½ cup cold, cubed Plugrá unsalted butter until the mixture is crumbly. Gradually add 3-4 Tbsp ice water, mixing just until the dough comes together. Chill the dough for 30 minutes. Roll out the chilled dough and fit it into a 9-inch pie dish, then crimp the edges.
**For the Apple Filling:** In a separate bowl, toss together 6 cups thinly sliced apples (Honeycrisp, Fuji, or Granny Smith), ½ cup sugar, 2 tsp cinnamon, 2 Tbsp cornstarch (for a thicker filling), and 1/2 tsp Redmond kosher sea salt until every slice is coated. Pour the apple mixture into the prepared pie crust.
**For the Walnut Crumble:** In another bowl, mix together ¾ cup flour, ½ cup brown sugar, 1 tsp cinnamon, ¾ cup melted Plugrá unsalted butter, and 1 cup finely chopped walnuts until crumbly. Pile the crumble generously on top of the apples in the pie dish.
**To Bake (On the Traeger):** Bake the pie at 400°F for 45-55 minutes, or until golden and bubbling. If the edges begin to brown too quickly, tent them with foil. Let the pie cool for at least 30 minutes (the hardest part) before serving.
**To Serve:** Drizzle with warm salted caramel and add a scoop of vanilla ice cream or whipped cream, if desired.
