Smoked apple pie

Good job, I've been known to "sneak" a little smoke in here or there myself

Many of the bbq comps have pie contests that are often held Sat morning,after the four meats.

The feeling that not all things have to be smoked-unless we are wishing to prove we can do it,works well at comps.After a couple days of contest cookers and smoke, unsmoked apple and pecan pies tend to really stand out.

Trish Trigg has won all around North America with her famous pecan.

At this point I cant stop myself, hahah only have had my CS for a few weeks I am looking for things to try, my mind is racing with ideas, smoked ice cream?? lol

Wilber, How soon after smoking the apples did you use them to make the pie? Did they "age" for a few days or go straight into the pie the same day? I assume you smoked the apples whole, then peeled, cored & cut-up for pie.
Wondering if a cinnamon stick in the woodbox along with the apple wood would be good also...

Nodrog, I cored the apples but left the peel on. Wanted to make sure I got enough smoke but not to much.Smoked them for about 20 mins and turned off smoker. Let them sit in the smoker for another 20 mins or so. Took them out and vacuum sealed them to help the smoke set in.Smoked them in the morning and made the pie later that day. Thought of a cinnamon stick but didn't have one, next time. Had a piece of a vanilla pod in my vanilla sugar and tossed it in the wood box. Don't think the pod added to much flavor to the finished pie but could sorta taste it in the apple itself, it wasn't a big piece.