5 tablespoons
unsalted butter, cold, plus softened butter for greasing the pie pan
1¼ cup
all-purpose flour
1¼ teaspoon
baking powder
½ cup
granulated sugar
½ teaspoon
kosher salt
¼ teaspoon
ground cinnamon
⅛ teaspoon
ground cloves
½ cup
whole milk
2
large eggs, at room temperature
½ teaspoon
pure vanilla extract
1
large Granny Smith apple
2 tablespoons
brown sugar, preferably dark brown
¼ teaspoon
ground cinnamon
1 cup
heavy whipping cream, whipped (optional)
Special Equipment
10-inch metal pie pan suitable for the grill
Instructions
01Prepare the grill for indirect cooking over medium heat (350° to 400°F).
02Generously grease a 10-inch metal pie pan with softened butter. Sift the flour and baking powder into a large bowl. Add the granulated sugar, salt, cinnamon, and cloves and whisk well. Cut the 5 tablespoons of cold butter into 1/2-inch pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix until well combined but with a few lumps. Pour the batter evenly into the pie pan and smooth the top.
03Core and then slice the apple lengthwise into ⅛-inch-thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.
04Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a wooden toothpick inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.
Ingredients
Instructions
the Ingredients
Batter
5 tablespoons
unsalted butter, cold, plus softened butter for greasing the pie pan
1¼ cup
all-purpose flour
1¼ teaspoon
baking powder
½ cup
granulated sugar
½ teaspoon
kosher salt
¼ teaspoon
ground cinnamon
⅛ teaspoon
ground cloves
½ cup
whole milk
2
large eggs, at room temperature
½ teaspoon
pure vanilla extract
1
large Granny Smith apple
2 tablespoons
brown sugar, preferably dark brown
¼ teaspoon
ground cinnamon
1 cup
heavy whipping cream, whipped (optional)
Special Equipment
10-inch metal pie pan suitable for the grill
Instructions
01Prepare the grill for indirect cooking over medium heat (350° to 400°F).
02Generously grease a 10-inch metal pie pan with softened butter. Sift the flour and baking powder into a large bowl. Add the granulated sugar, salt, cinnamon, and cloves and whisk well. Cut the 5 tablespoons of cold butter into 1/2-inch pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix until well combined but with a few lumps. Pour the batter evenly into the pie pan and smooth the top.
03Core and then slice the apple lengthwise into ⅛-inch-thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.
04Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a wooden toothpick inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.