The next time you finish grilling a meal, keep the lid off the BBQ and grill yourself some dessert! Yes, the grill is good for more than just cooking poultry, beef, pork, and seafood. Plenty of delicious desserts can be barbecued. Try this recipe for a sweet summer peach pie and grilled desserts will become your favorites.
• 1 15-ounce package (2 crusts) refrigerated, rolled unbaked pie crust
• 3 ½ pounds peaches, washed, peeled, cut in half, and pitted
• ½ cup sugar
• 1 egg, beaten lightly
• ¼ cup basil, snipped
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• 1 tablespoon canola oil
• 1 tablespoon water
• 1 tablespoon lemon juice
• Nonstick cooking spray
• Basting brush
• Sharp knife
• Large mixing bowl
• Small bowl
• Rolling pin
• 9 ½ or 10-inch cast iron skillet
• Wire rack
Step 1: Heat coals on one side of the grill to medium-hot. Achieve medium heat on the empty side.
Step 2: Brush canola oil on the peach halves with the basting brush. Place the peaches on the grill rack with their cut sides facing down and grill until lightly browned, approximately 3 minutes. Remove peaches from the heat.
Step 3: Use the knife to cut the peaches into wedges. Toss the peaches, and ½ cup of sugar, cornstarch, lemon juice, and basil in the large mixing bowl.
Step 4: Apply a light coating of flour to a flat work surface and use the rolling pin to roll each crust to a diameter of 12 inches.
Step 5: Coat the skillet with the cooking spray and line it with one pie crust. The crust should reach ¾ of the way up the skillet sides.
Step 6: Pour the peach mixture on top of the crust in the skillet. Cut some slits in the other crust with the knife, creating steam vents. Put the second crust on top of the pie filling and tuck extra dough between the skillet sides and bottom crust. Crimp the edges of the crust.
Step 7: Combine water and the beaten egg in the small bowl. Use a clean pastry brush to brush this mixture on the pie crust. Sprinkle the 1 tablespoon of sugar onto the crust.
Step 8: Put the skillet on the rack on the empty side of your grill. Cover and grill until filling is bubbling and crust is golden in color, approximately 1 ½ to 2 hours. Rotate the skillet once halfway through the grilling time.
Step 9: After removing the skillet from grill, cool it on the wire rack for between 30 and 40 minutes prior to slicing and serving.