For my first try at real baking on the egg, I thought I would try an apple pie. Keep in mind, that I have never made a pie before in my life. And I usually have challenges keeping a constant temp.
This is the "before it went in the egg" pic.
This is the "after it came out of the egg" pic.
This is the "I ate a piece and did not die" pic.
Does it taste anything like a professionally made pie? Not at all. But it is OK. And this time, I did not have major problems maintaining temp. I think that I had some bad lump recently, and this time I used some mesquite. It worked quite well.
I used the plate setter, legs down, and the pizza stone. The bottom crust came out a little harder than desired. I think that there was a bit too much direct heat transfer. Next time, I will put the ceramic grill in the middle, as a "stand off" device.