Grilled Peaches and Cream Streusel Pie

Grilled Peaches and Cream Streusel Pie
Staff Writer
Grilled Peaches and Cream Streusel Pie
Bakepedia

Grilled Peaches and Cream Streusel Pie

From Dédé Wilson at Bakepedia, this rustic peach pie is a delicious way to use up ripe peaches, and it’s topped with an easy nutty streusel.

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8
Servings
198
Calories Per Serving
Deliver Ingredients

Notes

This is an open-faced peach pie baked on a covered grill in a cast-iron skillet. The topping is a nutty streusel. If your grill has a temperature gauge, set it for 400 degrees F and then turn down to 375 degrees F as noted in the directions. Anything around 375 degrees F will get the job done. If the streusel is browning too quickly, simply cover with foil. P.S.: Freestone peaches are peaches that come away easily from the pit, making them easy to slice. Ask the vendors at the farmers market if you can; it will make prep that much easier. To keep this rustic, I like to leave the skin on half the peaches, but it is up to you.

Ingredients

For the Streusel:

  • ½ Cup chopped pecans
  • ½ Cup sugar
  • ⅓ Cup all-purpose flour, plus more for dusting
  • 4 Tablespoons (½ stick) melted unsalted butter
  • ¼ Cup old-fashioned oats (not quick or instant)
  • 1 store-bought or homemade pie crust

For the Filling:

  • 5 Cups sliced ripe peaches, half peeled, half skin-on (about 6 peaches)
  • 2 Tablespoons heavy cream, at room temperature
  • ¼ Cup sugar

Directions

For the Streusel:

In a small bowl combine the pecans, sugar, flour, butter, and oats. Mix together with your fingertips to make a crumbly topping.

Preheat the grill to 400 degrees F. Coat a 9-inch cast-iron skillet with nonstick spray.

Roll out the dough on a floured surface to a 12-inch round. Transfer to a pie pan. Fold the edge under, and crimp decoratively.

For the Filling:

Toss together the peaches, sugar, and cream in a mixing bowl; scrape into the crust. Top the peaches with the streusel

Place in a covered grill and adjust heat down to 375 degrees F. Bake until the filling bubbles and the topping is a light golden brown, about 55 minutes. Cool the pie at least 30 minutes on rack before serving. Can be made up to 6 hours ahead.

Nutritional Facts

Total Fat
18g
26%
Sugar
5g
6%
Saturated Fat
12g
50%
Cholesterol
54mg
18%
Carbohydrate, by difference
6g
5%
Protein
4g
9%
Vitamin A, RAE
163µg
23%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
141mg
14%
Choline, total
25mg
6%
Fluoride, F
4µg
0%
Folate, total
4µg
1%
Magnesium, Mg
13mg
4%
Pantothenic acid
1mg
20%
Phosphorus, P
125mg
18%
Selenium, Se
4µg
7%
Sodium, Na
113mg
8%
Water
108g
4%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.