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Apple Crumble Pie with Tallow from Christie Vanover

Christie Vanover of Girls Can Grill has upgraded apple Crumble Pie by adding beef tallow and BBQ Guys Habanero Honeybee Rub to the mix. The caramelly apples are covered in a crunchy, sweet, rich topping that has a little honeybee heat. For even more indulgence, try her flaky beef tallow pie crust.

SERVES 8

PREP 30 mins

COOK 1 hr 30 mins

READY IN 2 hrs

INSTRUCTIONS

For the Beef Tallow Pie Crust (optional)

1. Mix the shortening, tallow, flour, sugar and salt with a pastry blender. Add water one tablespoon at a time until the dough is smooth and doesn’t crack when flattened. You may not need all of the water.
2. Shape into a disc. Wrap in plastic wrap and chill until ready to use.
3. Roll out between two sheets of wax paper and form into your pie tin.

For the pie filling and baking:

1. Line a deep dish pie pan with a prepared, unbaked piecrust.
2. Using a peeler, corer, slicer, slice the apples and cut them into quarters.
3. Place the apples in a bowl and toss with the sugars, corn starch cinnamon and cloves.
4. Let them set while preparing the topping. This will extract the extra moisture from the apples.
5. Place all of the crumb topping ingredients in a bowl. Mix them together with a fork until crumbly.
6. Remove the apples from the bowl (leaving the liquid) and layer into an unbaked pie shell.
7. Top with crumb topping all the way to the edges.
8. Heat your grill to 375F degrees with an indirect heat zone. Place an empty pie tin upside down on the grill grate. Add a sheet pan on top. Then, add the pie to the sheet pan. This will keep the bottom from burning. Loosely cover the pie with foil and cook for 60 minutes. Uncover and cook for 15-20 more minutes.

NOTES

If you don’t want to use beef tallow in the crumble, you can use all butter.

You can freeze the pie after you add the crumble topping, before baking it. Wrap the pie in two layers of foil and seal it in a Ziploc bag. Defrost it for 2 hours before baking.

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