Smoked Apple Pie

1     each                       Pillsbury Pie refrigerated pie crust
6-7  each                      medium size apples of your choosing (peeled, cored, sliced, and tossed with juice of one lemon)
6     Tablespoons                   Butter (unsalted)
½    Cup                        Brown Sugar
½    Cup                        White Sugar
2     each                       lemons (just need the juice)
¼    Cup                        water
1     teaspoon               cinnamon
4     Tablespoons          Corn Starch

 

MOP:

Set up BGE for baking by putting the feet down on your plate setter and a baking stone on top.  Preheat to 350o F.

For pie: place one of the crusts in a 9 inch pie plate.  Add corn starch to apples (should be enough to thoroughly coat the apples).  Add to pie.  In the meantime add butter, sugars, lemon juice, cinnamon and water to a sauce pan, bring to a boil and cook until it forms a nice caramel consistency.  Pour the sauce over the apples. Top with other pie crust and pinch the crusts together along edges.  Cut small vent holes in top of crust.  Place on a baking sheet to protect your stone and put in the egg.  Bake at 350o  for 45 minutes or until the top is brown and the insides are bubbly and apples are cooked.  Cool for at least 4 hours before cutting.