Peach & Raspberry Grilled Pie


Peach & Raspberry Grilled Pie

Peaches and raspberries are best buddies and make the perfect summer pies. Look to this Peach & Raspberry Grilled Pie when you don't want to turn on your oven...they're baked right on the grill.


2 servings

Total Time

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For peach melba grilled pie, use pure almond extract instead of the vanilla and top your pies with whipped cream.


Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit.

Combine 1 tsp. brown sugar and cinnamon in a bowl; toss with peaches to coat. Grill peaches over direct heat, 2 minutes per side. Dice half the peaches into ½-inch pieces; set aside remaining peach slices.

Combine 3 Tbsp. brown sugar and flour in a bowl; fold in diced peaches, ⅓ cup raspberries, zest, melted butter, and vanilla.

Place fruit filling on half of each crust. Lightly brush edges of crust with water.

Fold crust in half to cover filling, creating a triangle. Seal edges of crust with a fork. Coat outsides of pies with softened butter. Wrap pies in aluminum foil.

Grill pies over direct heat, covered, 56 minutes per side. Serve pies with reserved peach slices and remaining ½ cup raspberries.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 581

% Daily Value*

Total Fat 30g 46%

Saturated Fat 13g 65%

Cholesterol 17mg 5%

Sodium 560mg 23%

Carbs 80g 26%

Fiber 30g 120%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

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