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Baking: Making a Decorative Pie Crust with Mandy Tanner

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Take your pie presentation to the next level with some help from Mandy Tanner. Here she’ll start by showing you how to do a simple lattice crust. Then, she moves onto the more complex and impressive braided crust. Finally, she offers some tips on making your pie crust as beautiful and delicious as possible.

Smoked Roasted Apple Pie

by Traeger Kitchen

Prep Time

20 Min

Cook Time

1 Hr





Our homemade, Smoke-Roasted Apple Pie is baked outside on your Traeger, it's infused with fragrant hardwood smoke for a warm, appealing flavor. Wouldn't you start your day with dessert if you had some hanging around the kitchen?

8 Cupapples, peeled, cored and thinly sliced
1 Tablespoonlemon juice
3/4 CupSugar
2 Tablespoonall-purpose flour
1 Teaspooncinnamon
1/4 Teaspoonnutmeg
2 Wholefrozen pie crust, thawed
1/4 Cupapple jelly
2 Tablespoonheavy whipping cream
  • 1

    Combine the apples, lemon juice, sugar, flour, cinnamon, and nutmeg in a large bowl.

  • 2

    Roll the pie crust dough into two 11” circles. Fit one circle into a 9” pie plate (try not to stretch the dough), preferably glass. Brush with the apple jelly. Add the apple mixture.

  • 3

    Dampen the crust's edge with apple juice. Cover with the top crust, pressing the edges together to seal. Trim the pastry, and flute the edges if desired. Make several small slits in the top crust with a paring knife. Lightly brush the top of the pie with the cream.

  • 4

    When ready to cook, set temperature to High and preheat for 15 minutes. Bake the pie for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature. Enjoy! *Cook times will vary depending on set and ambient temperatures.