Contrary to every fiber in our being, the grill isn’t just for meats & savory foods. That’s right, you can go ahead and keep the heat on after you’ve grilled up the steaks because we’re about to introduce you to the wonderful world of grilled pie! Seeing as this is about pie, we’re not going to waste any more time not talking about grilling pie recipes!
Grilled Berry Pie
Ingredients
- 1 pie crust from a pack of two or you can use a homemade crust
- 3 cups berries fresh or frozen, see note
- 1/3 cup granulated sugar plus more for sprinkling
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice from 1/2 a lemon
- Zest of 1/2 a lemon about 1 teaspoon
- 1 teaspoon heavy whipping cream
- 2 disposable foil pie pans or square baking pans
Directions
- Preheat grill to as close to 350°F as you can get it.
- Place berries in a large bowl. Sprinkle with sugar, cornstarch, lemon juice and zest. Toss with your hands.
- Unroll pie crust and place it in a disposable foil pie plate (or a disposable foil square pan). Place fruit in the center and fold up the edges to form the crust. Brush the edges with heavy whipping cream and sprinkle with granulated sugar (optional).
- Place a second foil pie plate or square baking pan upside down on the grill. Place the pie (in its pan) on top of the inverted pan and close the lid to the grill. Cook until the crust is cooked through, from 20-30 minutes depending on how hot your grill is. Check it at 15 minutes and then every few minutes after to make sure it doesn’t burn.
- Carefully remove pie from grill. Cool before slicing. Serve with whipped cream or ice cream.
Grilled Apple Pie
Ingredients
- 2 cups plus 2 tbsp. flour (divided)
- Pinch salt
- 1/2 cup shortening (chilled)
- 5 tbsp. ice water (or more if needed)
- 1/4 cup sugar
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1/8 tsp. cloves
- 8 cups apple (sliced, about 6 large apples)
- 2 tbsp. lemon juice
- 1/2 cup brown sugar
- 1/4 cup butter (cold)
- Optional: vanilla ice cream
- Optional: extra sharp cheddar cheese
Directions
- Gather the ingredients.
- Combine 1 1/2 cups flour and salt. Add shortening and cut into flour and salt with a pastry blender until coarse and crumbly.
- Stir in ice water, a little at a time until dough forms in a ball. Wrap dough in plastic wrap and chill for 20 minutes.
- Roll out dough into a circle and fit into a pie plate.
- Preheat charcoal or gas grill for indirect cooking at 400 F.
- In a small bowl, combine the granulated sugar, 2 tablespoons flour, nutmeg, cinnamon, and cloves.
- In a separate large bowl, toss apple slices with lemon juice (to prevent the apples from turning brown). Then add the sugar/flour/spice mixture to the apples and toss to coat the apple slices with the spice mixture.
- In a medium bowl, combine the remaining 1/2 cup flour with the brown sugar. Add the pieces of butter, and cut in with a pastry blender, until the mixture resembles coarse crumbs. Sprinkle evenly over the apples.
- Place the pie on a cookie sheet, and bake over indirect heat until the apples are tender and bubbly about 50 to 60 minutes. Remove the pie and let sit for at least 10 minutes to cool before serving.
- Serve with generous scoops of ice cream and slices of extra sharp Cheddar cheese.
Grilled Strawberry Pie
Ingredients
- 1 lb fresh strawberries (about 2 2/3 cups), quartered SAVE $
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 refrigerated pie crust, softened as directed on box
- 2 (9-inch) disposable foil pie pans
- ¼ cup strawberry preserves
Directions
- Heat gas or charcoal grill to medium-high heat. Try to maintain heat around 400°F.
- In medium bowl, mix strawberries, sugar and cornstarch; set aside.
- Unroll pie crust. Place in ungreased pie pan. With back of spoon, spread preserves evenly on crust. Spoon strawberry mixture on top. Slightly fold crust over filling.
- Place second pie pan upside down on grill to make elevated surface. Place pan with pie on top so it is elevated off grill. Cover grill; cook 20 to 25 minutes or until crust is golden brown and filling is bubbly. Remove from grill; cool 10 minutes before serving.
Grilled Blueberry Galette
Ingredients
- 3 cups all purpose flour, divided, plus 2 tablespoons
- ½ teaspoon kosher salt
- 15 tablespoons unsalted butter, cubed and chilled
- 3 large egg yolks
- 6 tablespoons ice water
- 1 qt blueberry
- 1 tablespoon lemon juice
- ⅔ cup sugar, divided, plus 1 tablespoon
- 1 large egg, lightly beaten
- 2 cups whipped cream
Directions
- Sift 3 cups (375 g) of flour and the salt together into a large bowl.
- Using your fingertips, work the butter into the flour, breaking up the cubes as you go until no large lumps remain. Shake the bowl to coax any large chunks of butter to the surface. If you have warm hands or the process is taking too long, chill the bowl in the refrigerator for 20 minutes to cool down–you don’t want the dough to be greasy at all!
- Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
- Add the egg mixture to the dry ingredients, reserving ¼ or so in case you don’t need all of it–you don’t want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough, if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
- Transfer the dough to a clean work surface and bring the dough together. You don’t want to ov