INSTRUCTIONS

Dough

1. Pre-heat grill to 350°. Add 2 C. flour to a large bowl and cut in shortening. Mix until crumbly.

2. In a small bowl, whisk 1 egg, water and apple cider vinegar together and gradually add to crumb mixture, tossing with a fork until dough holds together when pressed.

3. Shape into a ball and wrap in plastic. Refrigerate 30 minutes or overnight, if desired. 

Filling

1. In a large bowl, toss apples with lemon juice, sugars, remaining flour, cinnamon and nutmeg until evenly coated. Arrange in a single layer on a baking sheet.

2. Place pan onto grill and bake at 350°F with lid closed for 10-15 minutes, until apples release their juices.

3. While apples are baking, turn dough out onto a floured surface and roll into 2 circles large enough to cover a buttered pie dish with an overhang of at least 1”.

4. Place 1 dough into pie dish and prick the bottom with a fork.

5. Remove apples from grill and place evenly into prepared pie dish. Place the other pie dough on top of the apples and crimp the edges.

6. In a small bowl, whisk 1 egg together with milk to make egg wash and brush over pie. Cut slits in top.

7. Bake at 350°F for 40 minutes or until crust is golden brown. Remove from grill and run a knife around the side of the pan to loosen pie.

Cool on a wire rack and serve with ice cream, if desired. Enjoy!