Recipe: Grilled Skillet Apple Pie (iron skillet)

GRILLED SKILLET APPLE PIE

"I buy premade piecrusts for my skillet apple pie; they're so easy to lay into a cast-iron skillet, and from there so easy to set onto the grill or smoker and bake. I like the sweeter apples like Golden Delicious for this pie as opposed to the tart ones like Granny Smiths, but you can use whichever you like best."

3 1/2 pounds Golden Delicious or other apples, peeled, cored, and cut in half
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon sugar, divided use
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 (15 ounce) package rolled refrigerated unbaked piecrust (2 crusts)
Cooking spray
1 large egg
1 tablespoon water

Heat a charcoal grill or gas grill set up for indirect heat to medium-high heat.

Brush the apple halves with the vegetable oil. Place the apple halves cut side down on a grill rack directly over the coals for 3 minutes uncovered, or until lightly browned.

Remove the apple halves from the heat to a bowl and set aside until cool enough to handle, then cut the apple halves into wedges.

In a large bowl, toss the apples with 1/2 cup of the sugar, the cornstarch, and the lemon juice, and set aside.

On a lightly floured surface, roll each prepared crust to a 12-inch diameter. Coat a 9 1/2- to 10-inch cast-iron skillet with cooking spray. Line the skillet with one of the crusts with the dough coming three quarters of the way up the sides of the pan. Place the apple mixture into the crust in the skillet. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp the edges with a fork.

In a small bowl, lightly beat the egg with the water. Brush the pie with the egg wash then sprinkle the top with the remaining 1 tablespoon sugar.

Place the skillet on the grill rack over the cool side of the grill. Cover and grill for 1 1/2 to 2 hours, until the crust is golden and the filling is bubbly, rotating once halfway through the grilling. Cool the pie on a wire rack for 30 to 40 minutes before slicing.

Makes 12 servings
Source: Everyday Barbecue by Myron Mixon