We are having a virtual BBQ! What I mean is that some Kosher food blogger friends and I are all sharing some delicious grilled recipes to celebrate the last bit of summer. Most of the other recipes will be main courses, but I’m a crazy cake lady and had to challenge myself to come up with a grilled dessert. Now I could have grilled some pineapple, served it over some homemade coconut sorbet, and called it a day. But that was too simple.
When I couldn’t think up any other exciting ways to use grilled pineapple, I started thinking about grilling other fruit. First I thought I would grill some peaches and use them in a pie. Grilled peach pie filling; cute idea, but not cute enough. What if I form individual pies and then grill the pies themselves…double grilled peach hand pies; bingo!
First, mix up some pie dough and allow to chill for at least an hour. Preheat your grill or indoor grill pan. Then work on the filling. Peel and slice the peaches. Then grill the peaches. Once grilled, dice them up, toss with flour, sugar, cinnamon, and a splash of bourbon. Now roll out the chilled pie dough, use a large round cutter (mine was 3 1/2 inches in diameter) and cut out circles. Fill the pie circles with a tablespoon of peach filling, brush water around the edge and carefully fold the circle in half. Seal the seam with your fingers or with a fork. Chill the pies for 15-30 minutes and then grill! I grilled mine on an indoor grill pan for about 3 minutes per side. The grill pan was extremely hot so the dough didn’t get fully baked. If you are using a grill pan I recommend finishing them off in the oven. Immediately transfer the pies to a baking sheet and place in a 350 degree oven for 5-10 minutes until golden brown.
They can be served like that, but I like my pies glazed. Apparently, grilled pies are not my original idea (oh well), but I didn’t see anyone glaze their pies after grilling (points for originality). Thin out some confectioners sugar with cold water and brush on the warm pies. Now enjoy! These pies are sweet and savory; the dough is flaky but not too light. The grill really adds another layer of depth and flavor; what a great way to finish off any delicious barbecue. Why shut off your grill once the burgers and hot dogs are ready? Grill dessert too and be sure to check out the rest of the virtual BBQ at the bottom of this post!
- 2 cups flour
- ½ cup shortening
- 2 tsp. margarine
- 1 tsp. salt
- ¼-1/2 cup ice cold water
- 2 large peaches, peeled and cut into chunks
- ⅛ cup flour
- ⅛ cup sugar
- ½ tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. bourbon (optional, but recommended)
- 1 cup confectioners sugar
- 3-5 tsp. water
- In the bowl of an electric stand mixer fitted with the paddle attachment mix the flour, shortening, margarine, and salt until sandy.
- Slowly stream in the cold water until a dough begins to form.
- Divide the dough in half and wrap each half in plastic wrap.
- Chill until firm, about one hour.
- Peel and cut the peaches into large chunks.
- Grill each piece for about 3 minutes per side.
- Dice the peaches into small pieces (they need to fit into individual pies.
- Toss the grilled peaches with the flour, sugar, cinnamon, and bourbon.
- Roll out one half of the chilled pie dough on a floured surface.
- Using a large circle cutter (at least 3½ inches) cut out 4 circles.
- Fill each circle with 1 Tbs. of the peach filling.
- Brush a little water around the edge of the circle, fold the dough over the filling and seal the seam with your fingers.
- Repeat with the other half of the dough.
- Use the dough scraps to cut 4 more circles and fill.
- Chill the formed pies for 15-30 minutes. Meanwhile heat up the grill or grill pan.
- Grill the pies for 3 minutes per side.
- If using a grill pan, bake the pies at 350 degrees F immediately after grilling for 5-10 minutes until golden brown.
- While the pies are cooling, mix the confectioners sugar with the water until thin.
- Brush the glaze on each pie and enjoy!