Bering’s Big Green Egg Deep Dish Apple Pie Recipe

Bering’s Big Green Egg Deep Dish Apple Pie


  • 3 lbs. granny smith apples
  • 3 lbs. red apples
  • 1/4 cup granulated sugar
  • ¼ light brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 ¼ tablespoons lemon juice
  • 1 egg, plus one additional yoke
  • Pie dough (lower and upper crust) – use any recipe you prefer

Cooking Concept:

Indirect Baking, High to Low

BBQ Items:

  1. Plate setter
  2. Big Green Egg circular baking dish, cast iron pan or any other deep dish pan
  3. Large mixing bowl

Food Prep 1: Apple Mixture

  1. Peel and core apples
    1. Peel first, then use an apple slicer
    2. When finished slicing, can use a small knife to trim any remaining core from the apples
  2. Mix apples, sugar, brown sugar, cinnamon and salt together in large mixing bowl
  3. Set aside and let sit for 20 minutes
  4. Heat Dutch or large stock pot over medium heat
  5. Add apple mixture-use a rubber spatula to capture any juice or spices in the bowl
  6. Cover Dutch oven or pot and cook for 15 minutes, stirring frequently
  7. Remove from heat and place on a baking sheet
  8. Let the apples cool for at least 40 minutes (warm apples make soggy pie crust)
  9. Drain apples in colander
    1. Use a spoon to move back in forth to let juice pass through
  10. Add lemon juice to apple juice (The acidity will help caramelize the sugars)

Food Prep 2: Pie Crust

  1. If using store bought or home recipe, proceed to step 2
  2. Place lower crust in pie pan, with edges hanging over the edges
  3. Add apple mixture to crust and spread evenly to the edges
  4. Drizzle juice on top of mixture
  5. Place upper crust on top (crust should be overhanging)
  6. Trim dough on edges that overhangs too much
  7. Crimp edges using your fingers
  8. Cut 4 vents using a small knife
  9. Brush beaten egg mixture over upper crust

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
  3. Place starters around charcoal and light
  4. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 425 degrees
  8. Place apple pie on the grill
  9. Cook for 20-25 minutes, open vent on top and use a flashlight to check for browning on the top crust
  10. Close vents and maintain temperature of 350-365 degrees
  11. Cook for another 25-35 minutes
  12. Remove from BGE and let sit for 2 ½-3 hours on a cooling rack
  13. Serve with your favorite ice cream

BGE Pie Crust Recipe:

  1. Freeze ~14 tablespoons of butter cut into small little cubes for 20 minutes resulting in a firm cube that doesn’t instantly melt
  2. Mix 3 tablespoons Greek yogurt or sour cream with 1/3 plus one tablespoon ice water
  3. In a food processor or stand mixer, mix 2 ½ cups flour with teaspoons sugar and 1 teaspoon of salt
  4. Add frozen butter cubes to flour and use the pulse button to combine
    1. Usually takes about 15 pulses
  5. Add water and yogurt/sour cream mixture through tube if using food processor or about 1/3 at a time for a stand mixer
  6. Pulse until the flour is incorporated (use a spatula on the sides to remove any flour that sticks)
  7. Divide your dough and make small 3-4” discs
  8. Wrap in plastic wrap and place in refrigerator for 2 hours
  9. After removing from the refrigerator, let your discs setup long enough to start sweating (15-20 minutes)
  10. Roll each disc on a lightly floured countertop or cutting board
    1. Add flour if your pie crust is sticking
  11. Proceed to food prep 2: Step 2


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