- 1 refrigerated pie dough, thawed
- 1 Pound fresh peaches, peeled and chopped (or frozen)
- 1 Tablespoon unsalted butter
- 6 Tablespoons brown sugar
- 1/2 Teaspoon cinnamon
- 3 Tablespoons flour
- 1 Tablespoon orange juice
Earlier in the day, melt the butter and brown sugar in a small saucepan. Toss in the chopped peaches and cook until peaches release their juices. Add the flour, cinnamon, and orange juice and cook until thickened, about 1-2 minutes. Let cool.
Unroll the pie dough. Cut into 4- or 5-inch diameter circles. Place 1 heaping tablespoon of the peach filling in each. Lightly moisten the edges of dough with water. Fold the pie dough over to create a half-moon shape. Gently press the pie edges together and crimp closed with a fork.
Preheat grill to medium high heat, about 400 degrees. Spray grill grates generously with cooking spray. Transfer the pies to the grill and cook over direct heat, uncovered, for about 3 minutes per side, or until the dough turns a crispy, golden brown.