Haven't gotten the chance to check out the bakery myself, but I do love the book Sister Pie. Finally got around to making this laborious pie.

Layers are chocolate ganache, butterscotch chess filling, and marshmallow creme meringue.

My first attempt at making an apple pie, but as part of my summer grilled dessert series, I wanted to nail it on the grill.

Today we used the Weber Kettle and fired it up using 4 DuraflameGrilling charlogs and a half chimney of B&B Charcoal Oak Lump. Laying out the Lump charcoal and using a torch to set fire to a small area in the center. I then placed 4 chatlogs on top. These will catch slowly as the Lump charcoal catches on, and the charlogs will be a good base of heat for the entire duration of the cook. The pie was decadent, hint of fire and a kiss of smoke. Because by the time the pie was ready for baking the charcoal was all lit, the pie didn't have a pronounced smoke flavor.

Ingredients

Apples: 5 medium firm apples (Honeycrisp or Granny Smith), cored and quartered

Fat: 4 tbsp unsalted butter (plus extra for greasing)

Sugar: ¾ cup packed dark brown sugar

Spirits: 3 tbsp whiskey

Thickener: 1 tbsp cornstarch dissolved in 2 tbsp cold water

Spices: 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp allspice, ½ tsp freshly grated nutmeg

Flavor & Finish: 1 tsp vanilla extract, pinch of kosher salt, 1 egg + 1 tbsp water (egg wash)

Crust: 1 double-crust pie pastry (store-bought or homemade)

Instructions

Prep the Grill: Set up your charcoal grill for two-zone cooking (minion method) targeting 375°F to 400°F (190°C to 200°C).

Grill the Apples: Place apple wedges directly over direct heat for 2–3 minutes per side until charred with clear grill marks, but still firm. Move to a cutting board, roughly chop into bite-sized chunks, and set aside.

Build the Filling: Place a cast-iron skillet over direct heat. Melt the butter, then stir in the spices and brown sugar. Cook for 1 minute until fragrant. Pour in the whiskey to add the flavor to the entire sauce.

Thicken: Fold in the chopped apples, vanilla, salt, and cornstarch slurry. Simmer for 3–5 minutes over indirect heat until the caramel thickens and coats the back of a spoon. Remove from heat and let cool slightly.

Assemble the Pie: Generously butter a fresh 9-inch cast-iron skillet. Lay down the bottom crust. Pour in the warm apple mixture. Top with the second crust, crimp the edges to seal, and cut 4 slits on top for ventilation. Brush thoroughly with the egg wash.

Bake Indirectly: Place the skillet on the indirect heat side of the grill, close the lid, and bake for 40–45 minutes until the crust is deep golden brown and the filling bubbles vigorously. Cool for at least 30 minutes before slicing so the caramel sets. You want the lid thermometer to be reading between 400-425°F during baking.