Use 7-8 cooking apples… I like to use Granny Smith but I also add in some Pink Lady apples which are not quite as tart.
Core and slice 8 cups of apples very thinly.
You’ll start by mixing in a Tablespoon of fresh squeezed lemon juice, and anywhere from a half cup to three quarters of a cup of sugar—depending on the sweetness of your apples.
Add 2 tablespoons of flour, a teaspoon of ground cinnamon, and a quarter teaspoon of freshly grated nutmeg.
Mix until evenly distributed through all the Apple slices (use your hands!)
Press your pie crust into a 9 inch pie plate, I just use a store-bought pie dough…it’s such a timesaver but still tastes great.
My secret is a quarter cup of melted apple jelly….I brush it over the crust for added sweetness, and then I pour in all the Apple filling.
For a little twist on traditional apple pie, I like to use a crumble top instead of crust…so you get the crust on the bottom but then you get an apple crisp on top, it’s really the best of both worlds.
Combine 8 tablespoons cold unsalted butter with 2 Tb granulated sugar.
Next, add 1 teaspoon ground cinnamon to the mix and 1/2 teaspoon salt.
Stir in 1 cup packed light brown sugar, 1 cup uncooked rolled outs, 1cup all-purpose flour, and finally 1 1/2 cup of your favorite granola.
Once everything is combined sprinkle the crumbles over the apples.
Cook on Traeger or oven at 400 degrees for 45-60 minutes.
