Makes 8 pies
- 2 sticks butter
- 1/2 cup cold water
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1/4 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- 1/16 tsp. nutmeg
- 2 pounds ripe peaches (3 large or 4 medium)
- 1 Tbsp. butter
- 6 Tbsp. light brown sugar
- 3 Tbsp. flour
- 1 Tbsp. orange juice
- 1 Tbsp. oil
Cut butter into 1/2 inch cubes and refrigerate. Measure the water and refrigerate. In a small mixing bowl add flour and salt and mix well. Add in the cold butter until the mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal the dough ball in plastic wrap (such as Glad ClingWrap) and place in the refrigerator overnight.
Sprinkle countertop or cutting board generously with flour. Remove dough from the refrigerator and place onto the floured prep area, roll out to a thickness of 1/8 inch. Cut the dough into five to six inch diameter circles. Removing extra dough from the prep area to re-roll and make more pie shells. Immediately peal, lift and flip the dough circles making sure they don't stick. Yield should be eight pie shells.
Preheat the grill (preferably using Kingsford charcoal), until the internal temperature reaches 400°.
In a small bowl add the sugar rub ingredients and mix well.
Remove the pit from the peaches and cut each peach into eight wedges and remove skin. Generously coat the peach wedges with the sugar rub mix. Immediately place the peaches on the grill grate for two minutes on each side, or until they caramelize. Remove the peaches from the grill and dice them into 1/2 inch pieces. Place the peaches and butter into a medium mixing bowl. When the butter melts, add the brown sugar and flour and mix well. Stir in orange juice.
Place two heaping tablespoons of peach filling onto the center of each circle of dough. Lightly moisten the edges of the dough with water. Fold the dough in half creating a half moon with peach filling. Gently press the pie edges together and crimp them with a fork.
Prep the charcoal grill grate by using a grill brush and to brush on a light coat of oil. Transfer the pies to the grill and cook over direct heat, uncovered, for three minutes on each side or until the dough turns a crispy golden brown. Remove from the grill and serve.
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