Grilled skillet peach pie
Number of Servings: 12
Prep: 30 min | Grill: 1 hr 30 min
Cool: 30 min
3 1/2 pounds peaches, peeled, halved, and pitted
1 tablespoon canola oil
1/2 cup sugar
1/4 cup snipped fresh basil
3 tablespoons cornstarch
1 tablespoon lemon juice
1 15-ounce package (2 crusts) rolled refrigerated unbaked piecrust
Nonstick cooking spray
1 egg, lightly beaten
1 tablespoon water
1 tablespoon sugar
1. For a charcoal grill, arrange medium-hot coals on one side of a grill. Test for medium heat above the empty side of the grill. Brush peach halves with oil. Place peach halves, cut sides down, on grill rack directly over coals; grill about 3 minutes or until lightly browned. Remove from heat. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed Steps 1 and 4.)
2. Cut peach halves into wedges. In a large bowl combine peaches, the 1/2 cup sugar, the basil, cornstarch, and lemon juice.
3. On a lightly floured surface, roll each crust to a 12-inch diameter. Coat a 9 1/2- to 10-inch cast iron skillet with cooking spray. Line the skillet with one of the crusts, the crust should come three-quarters of the way up the sides of the skillet. Transfer peach mixture to crust-lined skillet. Using a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the peach mixture. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp edge. In a small bowl combine egg and the water. Brush the pie with egg mixture; sprinkle with the 1 tablespoon sugar.
4. Place the skillet on the grill rack over the empty side of the grill (or unlit burner of gas grill). Cover and grill for 1 1/2 to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time. Cool on a wire rack for at least 30 minutes. Serve warm.
Nutrition Facts: 263 cal., 11 g total fat (4 g sat. fat), 24 mg chol., 39 g carb., 151 mg sodium, 2 g fiber, 20 g sugar, 2 g pro.
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