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Discover the Delicious Twist of Smoked Apple Pie Baked Beans

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Learn how to make delicious Smoked Apple Pie Baked Beans. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cans (15 oz each) of baked beans, or about 3 cups cooked navy beans if you prefer homemade
  • 2 large apples (Granny Smith or Fuji work well), peeled and diced
  • 1/2 cup brown sugar, packed
  • 1/4 cup molasses (or honey as a substitute)
  • 1 teaspoon cinnamon (freshly ground for the best flavor)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 1/2 cup chopped bacon or pancetta, cooked until crispy (for added smoky richness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/2 cup smoked wood chips (like hickory or applewood)
  • 1 tablespoon olive oil or melted butter
  • Salt and black pepper to taste

For a vegetarian version, you can omit the bacon and add a splash of smoked paprika or liquid smoke for that smoky flavor. I’ve also experimented with different apple varieties, and honestly, the tartness of Granny Smith apples adds a great contrast, but Fuji makes it a little sweeter—both work beautifully.

Instructions

  1. Preheat your smoker to 225°F. Soak your wood chips in water for about 30 minutes to ensure a steady smoke. I love using applewood chips because they complement the apple and spice flavors beautifully.
  2. While the smoker is heating up, cook your bacon or pancetta in a skillet over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan. This step adds that authentic smoky depth I cherish, and I often do it while catching up on my favorite podcasts.
  3. In the same skillet, sauté the chopped onion and garlic in the bacon fat until fragrant and softened, about 3-4 minutes. Personal tip: I like to add a pinch of salt here to draw out the moisture and deepen the flavor.
  4. In a large mixing bowl, combine the baked beans, diced apples, brown sugar, molasses, cinnamon, nutmeg, smoked paprika, cayenne pepper (if using), Dijon mustard, and apple cider vinegar. Stir in the cooked bacon and sautéed onions and garlic. This is where the magic begins—layering flavors just like my grandma did, with patience and care.
  5. Transfer the mixture into a cast-iron skillet or an oven-safe baking dish. Drizzle with olive oil or melted butter for a glossy finish. I love using my grandma’s old cast-iron skillet—nothing beats that seasoned surface for flavor and aesthetics.
  6. Place the dish in the smoker, adding a handful of soaked wood chips to the coals or smoker box. Smoke for about 1.5 to 2 hours, stirring gently every 30 minutes to ensure even flavor infusion and prevent sticking. Keep the lid closed as much as possible to maintain the smoky environment.
  7. Check for doneness: the beans should be bubbling, and the apples tender. The aroma will be irresistible—smoky, sweet, and spicy. If you prefer a thicker sauce, uncover during the last 15 minutes and cook uncovered to reduce excess moisture.
  8. Remove from the smoker, taste, and adjust seasoning if needed. Let it rest for a few minutes before serving—this helps the flavors meld even more, a trick I picked up from countless hours in my grandma’s kitchen.

Find it online: https://artofeasycooking.com/smoked-apple-pie-baked-beans/