After enjoying an all-American meal of barbecue or turkey, what could be better than an all-American apple pie? Take it one step further and make the pie it on an all-American BBQ grill!

Surprise your guests this Thanksgiving or at your next BBQ cookout by pulling dessert from the grill. You can use a single crust below the filling or make a double crust, or make a lattice from a second crust and sprinkle it with sugar as shown in the photo.

To make the prep work easy, we use a crumble topping in the recipe below. If you want to go all out and make the double-crust lattice-top pie shown in the photo, check out the double-crust in our Foolproof All-Purpose Pie Dough here.

Course. Dessert. Pie.

Cuisine. American.

Makes. 6 to 8 servings

Takes. About 60 minutes for preparation and another 60 minutes to cook

Ingredients

Crust

1 recipe all-purpose pie dough for a single crust or a purchased pie crust

Filling

2 tablespoons Instant ClearJel or all purpose flour

1/4 cup granulated white sugar

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon Morton’s coarse kosher salt

2 tablespoons freshly squeezed lemon juice

2 1/2 pounds peeled, cored, sliced apples (about 5 to 6)

Crumble topping

3/4 cup all purpose flour

3/4 cup light brown sugar

3/4 teaspoon ground cinnamon

4 tablespoons cold salted butter

About the apples. The best baking apples are on the hard side. The tried and true classics are Granny Smith and Golden Delicious, and my favorite is Honeycrisp. Other good ones are Jonathan, Jonagold, Braeburn, Winesap, Cortland, and Gala.

About the butter. If you have only unsalted butter, add 1/4 teaspoon kosher salt.

About the ClearJel. It is used as a thickener to keep the juices from running all over when you slice. Instant ClearJel is the favorite of pros, but you can use flour, corn starch, or tapioca. Click here to read more about your options.

Method

1) Prep the crust. Make or buy the pie dough and put it the bottom of a pie pan. Then put it in the freezer for a few minutes to chill it.

2) Fire up. Set up your grill for 2-zone cooking and preheat it to 425°F in the indirect side.

3) Prep the filling. Make the filling in a large bowl by combining the sugar, tablespoons of flour, nutmeg, cinnamon, cloves, and lemon juice. Add the apples, stirring to coat. Transfer the apple mixture to the bottom crust in the pan, smoothing out the filling.

4) Prep the topping. Make the topping in a medium bowl by combining the flour, brown sugar, and cinnamon. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the apple filling.

5) Cook. Place a sheet pan on the indirect side of your grill and preheat it. If you don't have a sheet pan, a baking pan will work or use a large piece of heavy duty aluminum foil. Place the pie on the indirect side, close the lid, and bake until the liquid is bubbling and the apples are tender, 50 to 60 minutes.

6) Serve. Let it cool until warm, then serve it straight, with vanilla ice cream, with or extra-sharp cheddar cheese, sliced thick.

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