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Prep Time:
25 Minutes
Marinade Time:
4 Hours - Chill
Serves:
8
Grill time:
35 Minutes

Cherry Pie

On The Grill

Posted on by Andrea Alden
Cherry Pie
Serves 8
Prep Time:
Marinade Time: 4 Hours - Chill
Grill time: 35 Minutes
Pi such an irrational number; it needs to be told it is special. That’s why there are so many days of the year dedicated to Pie. That is also why I made Cherry Pie On The Grill! National Cherry Pie Day is coming and instead of making lame math jokes, make yourself a delicious pie on your grill instead. 
Fill with cherry filling
Fill with cherry filling
Top with crust
Top with crust
Slice
Slice

Cherry Pie

Serves: 8       Total Time: 60 Minutes + Chill

Ingredients

The Crust
  • 2½ cups of all purpose flour
  • ½ tsp. salt
  • 1 cup butter, chilled and cut into cubes
  • ½ cup of cold water
The Filling
  • 1/3 of a fresh lemon, juiced and zested
  • ¼ cup of cherry liqueur, or rum, or brandy
  • 2 tbsp. water
  • ½ cup of brown sugar
  • 3 tbsp. cornstarch
  • 1 tbsp. butter
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 5 cups of frozen, pitted cherries

Directions

Step 1
Whisk together the salt and flour in a large bowl. Using a pastry knife, cut in the butter until the flour resembles coarse crumbs. Stir in the water, a little at a time, until the mixture forms a ball. Divide in half and cover with plastic wrap. Refrigerate for 4 hours to overnight.
Step 2
In a saucepan over medium heat, combine the lemon juice, zest, alcohol of choice, water, brown sugar, cornstarch, butter, vanilla, and salt. Allow the mixture to warm until the butter has melted. Stir in the cherries, coating them in the mixture.
Step 3
Bring the cherry mixture to a low simmer, smooshing some of the cherries. Cook until the mixture is a deep red and thickened, about 10 minutes.
Step 4
Preheat the grill to 375°F. Prepare to use the indirect grilling method.
Step 5
Flour your work surface and roll out half of the dough into a rough circle. Lightly butter the pie plate. Line the buttered pie plate and trim the excess pastry with a knife. Roll the second half of the dough out. You can go as plain or fancy as you want with the top, but have it ready to go on top as soon as you place the filling into the pie plate.
Step 6
Pour the cherry filling into the bottom crust. Use as much or as little filling as you want. If you want a pie that is overflowing and bursting with cherry-goodness, use it all, or save a little of the filling to top desserts like ice cream later.
Step 7
Top the pie with your remaining dough. You can do the lattice pattern, use a cookie cutter and layer the shapes, or just go plain and slice a small circle in the center with 4 slits. Use a fork, or your fingers to pinch the two layers of crust together.
Step 8
Bake the pie over indirect heat for 45 to 60 minutes, or until the crust is golden brown. Remove from heat and allow to cool before serving.
Step 9
You can serve the pie warm and gooey, with whipped cream and ice cream, or chill for at least an hour and serve cold.
Serve with ice cream
Serve with ice cream
Stare at the beauty
Stare at the beauty
An homage to Pi
An homage to Pi

herry Pie On The Grill tastes excellent when still warm, though it’s a tad messier to serve (but that cherry filling mixing with vanilla ice cream… oh yeahhh). You can omit the alcohol from this recipe, though I think it adds a little depth to the filling. How do you make sure that Pi know’s it’s a special number? What kind of pie do you make?

Happy Grilling!



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