Grilled Peach Pie
Capture the essence of summer with this irresistible Grilled Peach Pie, a show-stopping dessert that combines the smoky caramelization of grilled peaches with the comforting flavors of a classic pie. Perfect for cookouts or special occasions, this recipe starts by grilling fresh, juicy peaches to enhance their natural sweetness and infuse them with a subtle smoky flavor. Tossed with a luscious blend of brown sugar, cinnamon, and a splash of tangy lemon juice, the filling is nestled between two flaky, buttery pie crusts. A golden egg wash finish gives the crust its bakery-worthy appearance, while a hint of butter dotted over the filling ensures every bite is decadently rich. Serve this Grilled Peach Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that’s as stunning as it is delicious. Perfect for peach season or whenever you crave something unique, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 whole Peaches
- 3 tablespoons Granulated sugar
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 tablespoons Cornstarch
- 2 pieces Pie crust (store-bought or homemade)
- 2 tablespoons Lemon juice
- 2 tablespoons Butter
- 1 whole Egg
- 1 tablespoon Milk
Instructions
Preheat your grill to medium heat (about 375°F).
Cut each peach in half and remove the pits. If the skin is thick, you may peel the peaches, but it is optional.
Place the peach halves cut-side down on the grill. Grill for 3–5 minutes per side until light grill marks appear. Remove from the grill and let them cool slightly.
Once cool, chop the grilled peaches into small chunks and place them in a mixing bowl.
Add granulated sugar, brown sugar, ground cinnamon, salt, cornstarch, and lemon juice to the peaches. Stir to combine. Set the filling aside.
Preheat your oven to 400°F.
Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the peach filling into the crust. Dot the filling with small pieces of butter for added richness.
Roll out the second pie crust and place it over the filling. You can create a lattice top or place the entire crust over the top and cut small slits for ventilation.
Seal the edges of the crust by pinching or crimping them together with your fingers or a fork.
In a small bowl, whisk an egg with milk to create an egg wash. Brush the top crust with the egg wash to help it brown beautifully.
Place the pie on a baking sheet (to catch any drips) and bake for 40–45 minutes or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 1–2 hours before slicing. This allows the filling to set.
Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream for a delightful treat.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 19.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
