Welcome back Smokin and Grillin wit AB Fam! Today, we’re firing up the grill for a sensational dessert that’s guaranteed to elevate your barbecue game – the Smokin’ and Grillin’ Peach Pie. Get ready for a flavor explosion that combines the sweetness of fresh yellow peaches with a subtle smokiness that’ll leave your taste buds begging for more.
Ingredients
- 2 discs pie crust (Homemade Pie Crust Recipe recommended)
- 2 lbs (900 g) fresh yellow peaches (about 6-7 peaches), peeled and sliced
- 2 tbsp (15 ml) lemon juice or lime juice (freshly-squeezed)
- 3/4 cups (150 g) white granulated sugar
- 1/4 cup + 1 tbsp (50 g) tapioca starch
- 1 tsp vanilla extract
- 1 tsp smoked paprika or regular paprika (or 1 tsp cinnamon)
- 1 tbsp (15 g) unsalted butter, diced (for topping)
- 1 tbsp (10 g) white granulated sugar (for topping)
- 1 egg yolk + 1 tbsp (15 ml) milk, beaten together (for the egg wash)
Instructions
Preheat your grill or smoker to medium heat (about 350°F/175°C).
In a large mixing bowl, combine the sliced peaches and lemon juice. Toss to coat the peaches evenly.
In a separate bowl, mix together the white granulated sugar, tapioca starch, vanilla extract, and smoked paprika (or regular paprika or cinnamon). Add this mixture to the peaches and gently stir until the peaches are well-coated.
Roll out one disc of pie crust and place it in a greased pie dish, ensuring it covers the bottom and sides evenly.
Pour the peach filling into the pie crust, spreading it out evenly.
Dot the diced unsalted butter over the peach filling, and sprinkle 1 tablespoon of white granulated sugar on top.
Roll out the second disc of pie crust and place it over the peach filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits on the top crust to allow steam to escape.
In a small bowl, beat together the egg yolk and milk to create the egg wash. Brush the egg wash over the top crust for a golden finish.
Place the pie on the preheated grill or smoker and bake for about 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Remove the pie from the grill/smoker and let it cool for at least 30 minutes before slicing.
Serve your Smokin’ and Grillin’ Peach Pie with a scoop of vanilla ice cream for the perfect barbecue dessert experience.
The Best Peach Pie
Ingredients
- 2 discs pie crust
- 2 lb fresh yellow peaches
- 2 tbsp lemon juice or lime juice
- 3/4 cup white granulated sugar
- 1/4 cup tapioca starch
- 1 tsp vanilla extract
- 1 tsp smoked paprika regular paprika
- 1 tbsp unsalted butter
- 1 tbsp white granulated sugar
- 1 egg yolk for egg wash
- 1 tbsp milk for egg wash
Instructions
- Preheat your grill or smoker to medium heat (about 350°F/175°C).
- In a large mixing bowl, combine the sliced peaches and lemon juice. Toss to coat the peaches evenly.
- In a separate bowl, mix together the white granulated sugar, tapioca starch, vanilla extract, and smoked paprika (or regular paprika or cinnamon). Add this mixture to the peaches and gently stir until the peaches are well-coated.
- Roll out one disc of pie crust and place it in a greased pie dish, ensuring it covers the bottom and sides evenly.
- Pour the peach filling into the pie crust, spreading it out evenly.
- Dot the diced unsalted butter over the peach filling, and sprinkle 1 tablespoon of white granulated sugar on top.
- Roll out the second disc of pie crust and place it over the peach filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits on the top crust to allow steam to escape.
- In a small bowl, beat together the egg yolk and milk to create the egg wash. Brush the egg wash over the top crust for a golden finish.
- Place the pie on the preheated grill or smoker and bake for about 40-45 minutes or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the grill/smoker and let it cool for at least 30 minutes before slicing.
