Gary House makes four easy Holiday pies, cooking them outdoors in the Camp Chef Smoke Vault! Mixed Berry Crisp, Pumpkin Pie, Cranberry Apple Crumble and a Caramel Apple pie! All so easy, anyone can recreate these easy pie recipes at home on their grill or BBQ smoker.
Mixed berry crisp: | ||
Pie crust | 1 | |
For the crisp topping: | ||
Quick oats | 1 Cup (16 tbs) | |
Brown sugar | 1/2 Cup (8 tbs) | |
Flour | 1/3 Cup (5.33 tbs) | |
Cinnamon | 1 Teaspoon | |
Softened butter sticks | 1 | |
For the berries: | ||
Fresh blackberries/2 bags frozen (thawed) | 4 Cup (64 tbs) | |
Sugar | 1 Cup (16 tbs) | |
Brown sugar | 1/2 Cup (8 tbs) | |
Vanilla | 1 Teaspoon | |
Cinnamon | 1 Teaspoon | |
Pumpkin pie: | ||
Pie crust | 1 | |
Pumpkin puree | 3 Cup (48 tbs) | |
Canned evaporated milk | 12 Ounce ((1 can)) | |
Eggs | 4 | |
Packed brown sugar | 1/2 Cup (8 tbs) | |
Sugar | 1 Cup (16 tbs) | |
Ground sugar | 1 Teaspoon | |
Ground clove | 1 Teaspoon | |
Ground allspice | 1 Teaspoon | |
Salt | 1 Teaspoon | |
Cinnamon | 1 Teaspoon | |
Cranberry apple crumble: | ||
Pre made pie crust | 1 | |
For crumble topping: | ||
All | purpose flour | |
Packed light brown sugar | 1/4 Cup (4 tbs) | |
Cinnamon | 1/2 Teaspoon | |
Salt | 1/8 Teaspoon | |
Unsalted butter stick | 1/2 , cut into ½ pieces | |
Pecans | 1/2 Cup (8 tbs) , coarsely chopped | |
For fruit filling: | ||
Gala apples | 2 Pound , peeled, cored and thinly sliced ((about 5)) | |
Cranberries | 8 Ounce ((fresh or frozen (not thawed))) | |
Packed light brown sugar | 1/2 Cup (8 tbs) | |
All | purpose flour | |
Cinnamon | 1/2 Teaspoon | |
Salt | 1/4 Teaspoon | |
Fresh lemon juice | 2 1/2 Tablespoon | |
Unsalted butter stick | 1/2 , cut into ½ inch pieces | |
Caramel apple crisp: | ||
Pie crust | 1 | |
Gravenstein apples | 5 , peeled, thinly sliced | |
Quick oats | 2 Cup (32 tbs) | |
Packed brown sugar | 1 Cup (16 tbs) | |
Flour | 1 Cup (16 tbs) | |
Cinnamon | 1 1/2 Teaspoon | |
Unsalted butter stick | 1 | |
Apple cider | 1/2 Cup (8 tbs) | |
Caramel candy cubes | 20 , cut in thirds ((soft)) |
FOR MIXED BERRY CRISP:
GETTING READY:
Preheat the oven to 350°F.
Grease a cast iron pie pan.
MAKING:
In a mixing bowl, combine oats, brown sugar, flour, cinnamon and mix well. Add butter and mix to get a crumbly texture.
In another bowl, mix berries, sugar, brown sugar, vanilla and cinnamon.
Place pie crust on the pan and spread well. Fill with berry mixture and cover with crisp topping.
Pop into oven and bake at 350°F for 45 minutes.
SERVING:
Serve and enjoy!
FOR PUMPKIN PIE:
GETTING READY:
Preheat the oven to 350°F.
Grease a cast iron pie pan.
MAKING:
In a mixing bowl, combine pumpkin puree with eggs.
Add evaporated milk, brown sugar, sugar, ground clove, allspice, salt, cinnamon and mix well.
Place pie crust on the pan and spread well. Fill with prepared mixture.
Pop into oven and bake at 350°F for 45 minutes to 1 hour.
SERVING:
Serve and enjoy!
FOR CRANBERRY APPLE CRUMBLE:
GETTING READY:
Preheat the oven to 350°F.
Grease a cast iron pie pan.
MAKING:
In a mixing bowl, combine flour, brown sugar, cinnamon, salt and mix well.
Add butter and mix until a crumbly texture is formed.
In another bowl, combine apple, cranberries, brown sugar, flour, cinnamon, salt, lemon juice and mix well.
Place pie crust on the pan and spread well. Fill with prepared filling and top with crumble topping.
Pop into oven and bake uncovered at 350°F for 45 minutes to 1 hour or until the top turns brown.
SERVING:
Serve and enjoy!
FOR CRANBERRY APPLE CRUMBLE:
GETTING READY:
Preheat the oven to 350°F.
Grease a cast iron pie pan.
MAKING:
In a mixing bowl, combine oats, flour, brown sugar, cinnamon and mix well.
Add butter and mix until a crumbly texture is formed.
In another bowl, combine apple, caramel and 1/3rd of crispy mixture.
Place pie crust on the pan and spread well. Fill with prepared apple filling and top with crumble topping.
Pop into oven and bake uncovered at 350°F for 45 minutes to 1 hour.
SERVING:
Serve and enjoy!