Apple pie

Can't say that I have....but what others have said on the forum, if you have a favorite apple pie recipe use it. Just think of the Egg as a ceramic oven. Let the Egg go til it's up to temperature that your recepe calls for and the smoke clears (goes from black to a translucient) then put your pie in.

HTH

Hey Scuba

In the past before I had a BGE I researched Apple Pies. If you can find a copy of the cookbook "the perfect recipe" by Pam Anderson on pages 319-321 you can find the best information and recipe. She has done all the research for you and her recipe is spot on. She goes into depth about which apples make the best pie and which to avoid. I never knew it mattered.
She explains that some apples hold their shape when cooked and some do not. Braeburn, Golden Delicious, Granny Smith, Jonagold, Rome Beauty and Winesap will retain their shape when cooked. Cortland, Empire, Macoun and McIntosh will not and turn to apple sauce when cooked (she uses this to her advantage). According to her Fuji and Red Delicious loose their flavor when cooked and do not make the best pies. She uses a few apples that do not hold their shape to fill in the gaps around those that do and helps hold the juices in the pie. She also cooks the pie filling before making the pie. This way she has control over the filling and juices and she also eliminates the void that forms under the top crust when the apples are cooked in the pie when they shrink from cooking. The top crust is on top of the apples, not a 1/2" or 1" above it.
For the crust most recipes call for butter and shortening. I replace the shortening with lard and get a much better melt in your mouth crust. Also do not over mix your crust, you can make it tough by forming gluten which may be good for pizza's but not for pie crust. Bake just like your regular oven.

I had to give up the pies when I found out I was diabetic. I would do anything for a good hot apple pie and a scoop or two of homemade vanilla ice cream. :P

Good luck,

Blair