PREPARATION IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 180°C. Meanwhile, for the crust, sift the flour, baking powder and salt into a mixing bowl. Add the cane sugar, butter and egg and knead into a smooth dough. Grease the lid of the round Green Dutch Oven with butter.

On a floured work surface, roll out the dough into a circle large enough to cover the lid. Cover the lid with the dough. Trim off the overhanging dough.

For the filling, peel the apples and cut them into quarters. Remove the cores and cut the flesh into cubes of about 1 centimetre. Mix them with the rest of the ingredients for the filling and spread the filling over the crust.

For the topping, wash and pat dry the apple. Remove the core and cut the apple into very thin slices. Arrange the slices overlapping in a circular pattern on top of the filling and sprinkle with the granulated sugar.

PREPARATION

Place a cold Baking Stone on the grid of the Big Green Egg and place the apple pie on it. Close the lid of the EGG and bake the apple pie for 40-50 minutes until the pie is cooked and the apple topping is golden brown.

Remove the apple pie from the Big Green Egg and let it cool slightly before removing the pie from the lid and cutting it into slices.