Apple Pie with Apple Bourbon Caramel Sauce | Camp Chef Thanksgiving

Bask in the sweetness of this tasty apple pie recipe, bursting with seasonal ingredients like cinnamon and nutmeg. No store-bought apple pie filling here. Drizzled with bourbon apple caramel sauce, this will be your favorite go to apple pie!

Get the recipe:

For the Apple Pie:
9 inch pie crust, store bought or homemade
4 cups Granny Smith apples, peeled and thinly sliced
1 cup brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup cornstarch
For the Apple Bourbon Caramel Sauce:
1 cup butter
1 cup light corn syrup
2 1/4 cups brown sugar
1 teaspoon vanilla
Pinch of salt
5 Tablespoons apple bourbon

For the Apple Pie:
Preheat pellet grill to 350 degrees F.
Set your pie crust in pan. Prepare the crust that will go on top as you desire: lattice lengths, cookie cutter shapes, leaves, etc, or another round with vents. Keep cool in fridge while you work on the apples.
In a large bowl, toss the pie filling ingredients together and pour into uncooked pie crust. Put another pie crust on top or whatever top you choose.
Place in preheated pellet grill on top rack and bake for 1 hour.

For the Apple Bourbon Caramel Sauce:
Over medium heat in a medium size sauce pan, combine all of the ingredients, stirring frequently until it reaches a boil and caramel starts to darken. When it reaches a soft boil stage, remove from heat and let cool. Store in fridge. When pie has cooled drizzle with the apple bourbon caramel sauce.


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