Instructions

At a minimum of approximately 90 minutes before baking.

1. Peel, core and slice the apples, I chose to use a apple corer that also sliced the apple into 8 quadrants, I then split these in half again, making 16 quadrants per apple.
2. Add the sliced apples into a large bowl, add the remaining ingredients and combine well.
3. Store this mixture in the fridge for a minimum of 90 minutes. I chose to leave the mixture for around 2 ½ hours
4. Grease a pie dish and place your choice of pie pastry into the dish, ensure that you gently press the pastry into the corners
5. Spoon apple mixture into the pie dish. It is important to try and avoid getting too much of the liquid transferred into the pie as this may cause the base to become too soggy
6. Add the top layer of pie pastry, pinching down the edges. Decorate as much or as little as you like. I added a little "Kamado" touch to the top. Finish with a milk wash. Helps with browning.
7. Bake the apple pie on your pre-heated Kamado at 191C [375F] (Indirect) for 45 to 60 minutes. I found that my pie took a little longer ~75 minutes. It was at this point the crust was a lovely golden brown and the apples were tender when poked with a skewer.
8. Remove from the heat, and allow to cool a little prior to serving.
9. Serve with custard or vanilla ice cream - or BOTH