Autumn is the perfect season for pie, and apple pie is one of the favorites in our house. With some simple shortcuts– like always using storebought prepared pie crusts– this recipe comes together in no time and bakes on the Traeger for that extra hint of autumn delight with some wood fired Traeger flavor. This version uses toffee bits in both the filling and the crumb topping to make the humble apple pie go to new heights of deliciousness.
APPLE PIE IS A CLASSIC
I’d argue that apple pie is the quintessential American dessert. While we may be partial in our house to cherry pie when possible, there’s nothing quite as delicious as a well-made apple pie that blends the flavors of the ingredients while tucking them inside a tender crust.
Apple pie requires some baking time because apples in pie get more flavorful and delightful with some time and heat. These apples are tossed with some brown sugar, cinnamon and more toffee bits. A little flour tossed with the apples sets the fruit up with some thickening agent that makes for a sticky filling. Don’t skip that step.
WHAT KIND OF APPLES TO USE FOR THIS PIE
The best apple pies are made with a variety of apples to create interest and texture. Some apples should be sweet ones, others tart, with differing levels of crunch. We got a melange of apples for our pies by visiting the farmers market. In the fall, you can get a mixed bag or box of apples which are perfect for this recipe.
Just be sure to slice them thinly (and evenly) for best result. We cut our apples four times before slicing– to the left and right of the core in one direction, and then rotated 90* to cut left and right again. Then place the cut sides down on the cutting board and slice lengthwise into 1/4 inch slices.
If you’re using grocery store apples, I recommend you also use a variety of apples for taste and texture interest. Experiment with what’s available!
DOUBLE CRUST OR CRUMB TOP?
You can’t go wrong either way– with a double crust or crumb topping on your pie. A double-crust pie uses the same pastry on top and bottom for a traditional look. With a crumb topping, you can combine a variety of ingredients to create a sweet and crumbly topper for your apple slices. By adding butter to the mixture, you are able to make a sweet, sticky and somewhat crumbly topping that begins to melt together.
HOW TO MAKE CRUMB TOPPING
A crumb topping is simple and comes together in a matter of minutes. Begin by collecting all your ingredients and ensuring your butter is chilled or at least not softened.
Crumb toppings, like our toffee crumb topping, are made with sugar, flour, butter and seasoning. We also added rolled oats for texture and pecan pieces for a nutty crunch.
Combine the dry ingredients in a a bowl and then cut in cold butter to the mixture. This can be done with a pastry cutter or your hands. You ultimately want the mixture to be the texture of damp sand.
ADD TOFFEE FOR FLAVOR AND CRUNCH TO YOUR TOFFEE CRUMB APPLE PIE
This recipe for toffee crumb apple pie baked on the Traeger uses bits of toffee (purchased, like Heath Bits of Brickle) for an unexpected crunch. You can use toffee that has chocolate in it if necessary, but we like it without chocolate when possible.
PRIMARY INGREDIENTS
- 8-10 apples (we used a variety of types)
- toffee bits (we used Heath Bits of Brickle)
- prepared/refrigerated pie crust
- brown sugar
- cinnamon
- flour
- rolled oats
- chopped pecans
- butter
- prepared caramel sauce
WHY COOKING APPLE PIE ON THE TRAEGER WORKS
When making such an iconic autumn treat like apple pie, there’s no better place to bake it than in the Traeger. When the weather begins to chill, it’s our favorite time to switch on the grill and make some tasty treats. The hint of wood-fired flavor you get by baking in the Traeger is well worth the chilly moments outside, and the Traeger bakes perfectly like an amazing convection oven.
STEP-BY-STEP
- Defrost pie crust if frozen, allowing it to come to room temperature.
- Preheat your Traeger Grill to 375*.
- Wash and cut the apples into thin slices, leaving the skins intact.
- Toss the apple slices in a bowl with 1/4 each of the brown sugar, toffee bits, flour and cinnamon.
- Stir well to coat.
- Roll out the pie crust into a pie plate, pinching the edge if desired.
- Pour the prepared apple slices into the pie plate, pressing down to fill the crust and make the top even.
- Drizzle the apples with caramel sauce.
- In a small bowl, combine the remaining brown sugar, flour, toffee and cinnamon with the rolled oats and pecan pieces.
- Stir to combine.
- Add the butter, cut into pats, to the bowl of ingredients.
- Using a pastry cutter or your hands, combine the butter with the dry ingredients until combined.
- Pour the prepared crumb topping on the apples and press down to adhere the topping.
- Place the pie in the hot Traeger and close the lid.
- Bake for about 50 minutes before checking.
- Turn the pie 90* if necessary to allow even browning.
- Continue baking the pie another 10-20 minutes until the filling is bubbly and the crumb topping is golden brown.
- Carefully remove the pie from the grill and allow to cool for at least 15 minutes before slicing and serving.
- Serve your toffee crumb apple pie with vanilla ice cream or whipped cream, if desired.
Toss the apples with toffee bits, sugar, cinnamon and a bit of flour 
Drizzle the apple slices with caramel sauce 
Cover the entire pie in toffee crumb topping
ALTERNATE RECIPES/PRODUCT LINKS
Here are some other dessert recipes to try if you liked this Traeger Baked Toffee Crumb Apple Pie:
- Bourbon Chocolate Pecan Pie
- Super Simple Upside Down Cake
- Jewish Apple Cake
- There are also some great dessert recipes (brownies, apple gallette, etc) in my cookbook, which you can pick up here!
Products used in this cook:
- Traeger Grill- we used my Traeger Timberline XL for this cook.
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Traeger Baked Toffee Crumb Apple Pie
Equipment
- Traeger grill
- Pie plate
- Knife and cutting board
- Two bowls– large and medium
- Pastry cutter (optional)
Ingredients
- 8-10 apples we used a variety of types
- 1 cup toffee bits we used Heath Bits of Brickle
- 1 prepared/refrigerated pie crust
- 1 cup brown sugar
- 4 tbsp cinnamon
- 1 cup flour
- 1 cup rolled oats
- 3/4 cup chopped pecans
- 1/2 stick butter cold
- 4 tbsp prepared caramel sauce
Instructions
- Defrost pie crust if frozen, allowing it to come to room temperature.
- Preheat your Traeger Grill to 375*.
- Wash and cut the apples into thin slices, leaving the skins intact.
- Toss the apple slices in a bowl with 1/4 each of the brown sugar, toffee bits, flour and cinnamon.
- Stir well to coat.
- Roll out the pie crust into a pie plate, pinching the edge if desired.
- Pour the prepared apple slices into the pie plate, pressing down to fill the crust and make the top even.
- Drizzle the apples with caramel sauce.
- In a small bowl, combine the remaining brown sugar, flour, toffee and cinnamon with the rolled oats and pecan pieces.
- Stir to combine.
- Add the butter, cut into pats, to the bowl of ingredients.
- Using a pastry cutter or your hands, combine the butter with the dry ingredients until combined.
- Pour the prepared crumb topping on the apples and press down to adhere the topping.
- Place the pie in the hot Traeger and close the lid.
- Bake for about 50 minutes before checking.
- Turn the pie 90* if necessary to allow even browning.
- Continue baking the pie another 10-20 minutes until the filling is bubbly and the crumb topping is golden brown.
- Carefully remove the pie from the grill and allow to cool for at least 15 minutes before slicing and serving.
- Serve your toffee crumb apple pie with vanilla ice cream or whipped cream, if desired.
RECIPE CARD PLUGIN
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