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Friday, November 18, 2011

Grill Baked Peach Pie

Alright fans, I've got another non bbq item for you...sort of. I love pie. It's just one of those things that brings me a warm fuzzy feeling. Great comfort food. I decided that I would see about making one on the grill. I've done tons in the oven and the grill is just really an outdoor oven, so here goes.

You'll want to gather all the ingredients for the pie. First, you need the peaches. I suggest you get 4-6 fresh peaches and peel & slice them. I however, for this recipe, used some peaches that my mother gave me a few months ago. They were fresh picked from her trees, then sliced (but not peeled) and frozen in a simple syrup solution. Because of that I didn't need to add any sugar, but you may want the following items:

For the pie:
1 prepared pie crust dough (yeah, I know...but it's one of the few things I just don't like making if I don't have to)
4-6 peaches, peeled & sliced
1 cup sugar
3 T flour
1 T brown sugar
1 t cinnamon
1/8 t nutmeg

For topping:
3/4 cup flour
3/4 cup brown sugar
3/4 stick butter (6 T)

Get a 9 inch aluminum pie pan and place your pie crust in it. In a large bowl combine the sugar, brown sugar, flour, cinnamon & nutmeg. Add in the peaches and toss gently (I added the ingredients to my thawed peaches, minus the sugar, and mixed). Pour this mixture into the pie shell and set aside.

Head out to the grill and get it up to about 375 (gas or charcoal). I set up my grill with two burners on and one off. I will place the pie over the off burner so it doesn't get direct heat.

Now, back to the kitchen.

In a small bowl, add the flour and brown sugar. With a pastry blender, cut in the butter until the mixture resembles crumbs. Pour this over your filling. Fold over the excess pie crust and crimp with a fork.

You'll either want to use foil to cover your crust or a pie cover to keep the crust from over-browning. I placed an aluminum pie cover over my crust and placed the pie on the grill.

After about 25 - 30 minutes, you'll want to remove your crust cover and bake for another 20 - 30 minutes. When your pie is bubbly and the topping has turned a golden brown, you're set. Remove the pie from the grill and set on a cooling rack and let it cool completely.

Once your pie has cooled (or mostly cooled), slice and serve (with ice cream if you like). The topping should be nice and crispy and the fruit is tender and sweet. This is an awesome treat you can enjoy anytime!

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