THE INGREDIENTS

• BATTER
• 5 tablespoons / 75 grams unsalted butter, cold, plus softened butter for greasing the pie pan
• 1¼ cup / 175 grams all-purpose/plain flour
• 1¼ teaspoon baking powder
• ½ cup / 100 grams granulated/caster sugar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ½ cup / 120 milliliters whole milk
• 2 large eggs, at room temperature
• ½ teaspoon pure vanilla extract
•  1 large Granny Smith apple
• 2 tablespoons packed brown/muscovado sugar, preferably dark brown
• ¼ teaspoon ground cinnamon
• 1 cup / 240 milliliters heavy cream, whipped (optional)

SPECIAL EQUIPMENT

• 10-inch/25-centimeter metal pie pan suitable for the grill

Instructions

01 Prepare the grill for indirect cooking over medium heat (350° to 400°F/180º to 200ºC).

02 Generously grease a 10-inch/25-centimeter metal pie pan with butter. Sift the flour and baking powder into a large bowl. Add the granulated/caster sugar, salt, cinnamon, and cloves and whisk well. Cut the 5 tablespoons/75 grams of butter into 1/2-inch/12-millimeter pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix until well combined but with a few lumps. Pour the batter evenly into the pie pan and smooth the top.

03 Core and then slice the apple lengthwise into ⅛-inch/3-millimeter thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown/muscovado sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.

04 Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a wooden toothpick inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.

Source: https://www.weber.com/