Beef Tallow Apple Pie on the Grill: Complete Recipe

Ever wondered how to take your apple pie to the next level? Well, partner, grilling it with beef tallow is the ticket—for it adds a smoky depth that’ll make this classic dessert sing. If you’re hankerin’ for somethin’ both traditional and a little wild, this beef tallow apple pie is your huckleberry. Inspired by Christie Vanover of Girls Can Grill, this recipe weaves beef tallow into the crust and topping, then kicks it up with a spicy Habanero Honeybee Rub. Consequently, you get a flaky, savory-sweet pie with a crunchy bite that’ll have folks beggin’ for seconds.

A slice of heaven: beef tallow apple crumble pie

Why Grilling Beef Tallow Apple Pie Changes the Game

Before we dive into the nitty-gritty, let’s chew on why grilling turns this dessert into somethin’ special. For starters, the grill’s heat forges a rich, flaky crust that an oven just can’t touch. Plus, that smoky flavor? It’s a rugged twist on the apple pie you grew up with—almost like tradin’ your horse for a pickup.

The Science Behind Grilling Beef Tallow Apple Pie

Want the lowdown on how it works? Here’s the straight dope: beef tallow’s got a high smoke point, so it grills up even and steady. Moreover, its saturated fats puff up steam pockets in the dough, makin’ a crust so light it’s like a Montana breeze. In contrast, butter might scorch and cry uncle, but tallow? It keeps that crust crisp while coaxin’ out the apples’ sweetness. In short, it’s a campfire trick worth hitchin’ your wagon to.

Ingredients for Your Grilled Beef Tallow Apple Pie

To begin, round up these essentials—simple, hearty stuff you’d find in any ranger’s pack:

• Crust:
  • ¾ cup Crisco shortening
  • ¼ cup beef tallow
  • 2 ⅓ cups all-purpose flour
  • 1 tsp sugar
  • ½ tsp salt
  • 5-7 tsp cold water
• Filling:
  • 8 Gala apples, peeled and sliced
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 tbsp corn starch
  • 1 tsp cinnamon
  • ½ tsp ground cloves
• Topping:
  • ½ cup sugar
  • ¾ cup flour
  • ¼ cup butter
  • 1 tbsp beef tallow
  • ½ tsp cinnamon
  • ½ tsp Hot Honey Rub

Steps to Grill Your Beef Tallow Apple Pie to Perfection

Now, let’s mosey through the process, step-by-step—keep it simple, keep it rugged:

1. Prepare the Crust for Your Grilled Beef Tallow Apple Pie:
   1. First off, whisk flour, sugar, and salt in a big ol’ bowl—get it mixed good and proper.
   2. Then, cut in the shortening and beef tallow ‘til it looks like coarse crumbs—that’s your flakiness foundation.
   3. Next, drizzle in cold water, a teaspoon at a time, ‘til the dough comes together like a herd at sundown.
   4. Finally, stash it in the cooler for 30 minutes, then roll it out and press it into a pie tin—ready for the fire.
2. Make the Filling for Your Grilled Beef Tallow Apple Pie:
   1. Start by peelin’ and slicin’ them apples—Gala’s got a sweet bite that holds up nice.
   2. Afterward, toss ‘em with white sugar, brown sugar, corn starch, cinnamon, and cloves—give it a good stir.
   3. Then, let it sit for 15 minutes so the juices flow like a mountain stream.
3. Whip Up the Topping for Your Grilled Beef Tallow Apple Pie:
   1. Begin by mixin’ sugar, flour, butter, beef tallow, cinnamon, and that Hot Honey Rub—gruff and spicy.
   2. Next, keep at it ‘til it’s crumbly as a dry creek bed.
4. Assemble and Grill Your Beef Tallow Apple Pie:
   1. First, fire up your grill to 375°F—get that heat steady as a pack mule.
   2. Then, heap them apples into the crust—don’t be shy.
   3. Subsequently, scatter that topping over the top, even-like.
   4. Lastly, grill it covered for an hour, then pull the lid and go another 15-20 minutes ‘til it’s golden as a sunset.

Pro Tip: Mastering the Grill for Your Pie

Wanna up your game, greenhorn? First, make sure your grill’s clean and slicked with oil—no stickin’ allowed. Then, keep an eye on the heat—too high, and the crust’ll char like a bad campfire; too low, and it’ll stay soft as mud. For even cookin’, set it up with indirect heat—think of it like bankin’ a fire. And halfway through, give that pie a turn so it browns nice and even.

Common Mistakes to Avoid When Grilling Beef Tallow Apple Pie

Even a seasoned hand can trip up. For instance, messin’ with the dough too much kills its flakiness—go easy. Likewise, skippin’ the apple restin’ time’ll leave you with a soggy mess. And don’t forget to cover that pie early on, or the topping’ll burn faster than dry grass. So, stick to the trail, and you’ll be fine.

Tips for the Best Grilled Pie

• First, keep that dough cold as a winter night—flakiness depends on it.
• Then, tweak the sugar in the fillin’ to suit your taste—make it your own.
• Finally, let the pie cool 30 minutes before slicin’—so you get clean cuts every time.

There you go—a bold, flaky beef tallow apple pie straight from the grill, tough enough for a ranger’s table. So, give it a whirl and holler about your results in the comments!

Craving another grilled dessert? Then check out Chocolate Chip Cookies with Bacon!