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Kamado Apple pie

Apple pie is such an easy dessert to prepare and it worked out WAY better than expected on the kamado . Perfect crust, amazing filling. For a first attempt, I was very happy and our guests were very impressed and more importantly, very satisfied

I already had the kamado grill going, as we also had a rump cap roast for the main meal. Every time I am surprised at just how easy it is to adjust the temperature on the kamado. From the roast temperature of 122C [250F] to 191C [375F] with just a small amount of time and very minimal adjustments. The kamado settled on the new temperature range perfectly.

This dish is a near perfect way to finish off an evening. Taking a simple dessert like an apple pie and turning up the flavor by baking in the Kamado, the Kamado apple pie will not disappoint. The subtle addition of the charcoal and smoke wood flavors plays a trick on your mind. You can quite easily close your eyes and imagine yourself sitting by the campfire on a cold night surrounded by family and friends. That is the power of the senses.

PERP TIME                         COOK TIME                        TOTAL TIME

15 minutes                       1 hour 30 minutes              1 hour 45 minutes 


  • 8 Granny smith apples or any suitable/available variety
  • The juice of 1 average sized lemon
  • ½ cup of brown sugar
  • 3 tbsp. all purpose flour
  • 1 tbsp. cinnamon
  • 1 tsp. nutmeg
  • pinch of salt
  • Store bought shortcrust pastry


  1. At a minimum of approximately 90 minutes before baking.
  2. Peel, core and slice the apples, I chose to use a apple corer that also sliced the apple into 8 quadrants, I then split these in half again, making 16 quadrants per apple.
  3. Add the sliced apples into a large bowl, add the remaining ingredients and combine well.
  4. Store this mixture in the fridge for a minimum of 90 minutes. I chose to leave the mixture for around 2 ½ hours
  5. Grease a pie dish and place your choice of pie pastry into the dish, ensure that you gently press the pastry into the corners
  6. Spoon apple mixture into the pie dish. It is important to try and avoid getting too much of the liquid transferred into the pie as this may cause the base to become too soggy
  7. Add the top layer of pie pastry, pinching down the edges. Decorate as much or as little as you like. I added a little “Kamado” touch to the top. Finish with a milk wash. Helps with browning.
  8. Bake the apple pie on your pre-heated Kamado at 191C [375F] (Indirect) for 45 to 60 minutes. I found that my pie took a little longer ~75 minutes. It was at this point the crust was a lovely golden brown and the apples were tender when poked with a skewer.
  9. Remove from the heat, and allow to cool a little prior to serving.
  10. Serve with custard or vanilla ice cream – or BOTH 

Time and Temp

1.Kamado set for Indirect 191C [375F]

2.45 to 60 minutes. or until golden brown and apple filling is probing with little resistance

3.Add some subtle smoke flavour fruit wood would be well suited.