Summer.

I think it's here. 

Mother Nature isn't positive yet, but school is getting out, grills are getting cleaned off and some have been in use for quite some time. Around here the weather has been good enough for us to use the grill since April. So of course, that means less cooking indoors, and less dishes. Mama likes this...

In the past I would get so sick of grilling the same things over and over, so this year I decided that I wanted to be more adventurous.

My new favorite, and something my husband requests almost daily, is Grilled Pie. 

Yes, you heard me, PIE!

I first saw a recipe for this posted on Facebook, and found one on the Pillsbury site too, and between the two, made something up that I really love, and have now created a few versions of. 

Grilled Rustic Strawberry Pie

INGREDIENTS:

1 lb fresh strawberries (about 2 2/3 cups), thinly sliced

3-4 teaspoons sugar or splenda

1 tablespoon cornstarch

1 pie crust (as for a single crust pie, or you can use the pre-made crust from Pillsbury, one roll, room temp)

1/3 cup strawberry rhubarb jam or preserves (not jelly) *I don't like rhubarb but in this it is very good, if you don't care for it feel free to use plain Strawberry)

1-3 teaspoons whipping cream (Not whipped cream, find this by the milk, and use the rest to make some home made whipped cream)

DIRECTIONS:

Heat gas or charcoal grill to medium heat. If there is a temperature gauge on grill, try to maintain it at about 350°F.

In medium bowl, mix strawberries, 2-3 teaspoons of the sugar and the cornstarch. (Do this to your taste, it's fine with 2 teaspoons, unless the strawberries aren't very sweet)

Unroll pie crust onto lightly oiled aluminum foil pan. (I use the Pizza Grill Pan from The Pampered Chef) Spread jam evenly over crust to within 1 1/4 inches of edge.

Using slotted spoon to avoid putting juice from strawberries onto crust, place strawberries in mound evenly on center of crust.

Fold 1 1/4-inch edge of crust up over strawberries. Using a basting brush, brush whipping cream over crust; sprinkle remaining teaspoon sugar (don't use splenda for this step) over crust and strawberries.

Place pie on grill over medium heat (350°F), be sure the burner under the pie is off.  Cover grill; bake about 20 minutes or until crust is light golden brown. 

 While the pie is grilling, or even beforehand, whip up some Homemade Vanilla Whipped Cream, and chill it in the fridge, the combo of warm strawberries and cold cream is divine!

 Homemade Vanilla Whipped Cream

1 cup whipping cream

2 teaspoons vanilla bean paste or vanilla extract

1-2 teaspoons sugar or splenda

Place all in mixing bowl and with electric mixer or whisk, mix until soft peaks form. By hand this will take 5 or so minutes depending on how fast you whisk, with a blender it will only take a couple of minutes.

When crust is slightly brown (It will not brown as much as in the oven so do not overcook) remove pie from grill onto serving platter or tray.  Cool 10 to 15 minutes before serving. Cut into wedges to serve. 

Now I did mention variations, yes there is more!

Peaches and Cream Grilled Pie

Ingredients

 

2-3 ripe peaches peeled, pitted and sliced (can use drained, unsweetened canned)

6 ounces 1/3 fat cream cheese

1 tablespoon and 2-3 teaspoons of sugar (or splenda)

1 teaspoon Korintje Cinnamon Plus

4 teaspoons whipping cream, divided

1 pie crust

Mix Cream cheese, 1 tablespoon sugar or splenda, Cinnamon Plus and 3 teaspoons whipping cream till smooth. Spread onto unrolled pie crust. Arrange Peach Slices in the center of crust and roll up edges as in the above recipe. Brush 1 teaspoon whipping cream over crust and sprinkle the whole pie with 2 -3 teaspoons of sugar (not splenda). (You can also sprinkle more cinnamon if desired) Grill as directed above. 

For now give these a try, soon I will post the blueberry, cherry, and apple versions of this new favorite of ours. Happy Grilling and God Bless!