The wedding I was in a few weekends ago in Alabama was in Loxley, and we were told there was an excellent farmers market there with the best peaches. We googled and ventured over there and hit the jackpot of big juicy peaches. I snatched up a big bag of them and Dudley was like, "you'll never eat all those before the go bad..." and I quickly thought, "we can make a peach pie on the egg!!!"
So that's what we did...
I found this recipe from Smitten Kitchen and put together a delicious peach pie, and then my guy fired up the green egg. It was delicious!! Oh and ps, her method of poaching the peaches and then putting them in an ice bath to get off the peeling was perfect.
Peach Pie
[If you feel like making a homemade crust, her recipe looks great! I was in no mood for that, so I used pre-made...]
Filling:
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (see note up top; use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar (ditto)
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
To finish:
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar
Prepare your filling:
- Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach.
- Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool.
- Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.
- Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over.
- Add to a large bowl and toss with lemon juice. I
- n a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
Preheat: Green Egg to 425 degrees.
Assemble your pie:
- Roll your dough to a 12- to 13-inch circle, transfer pie dough to a standard pie dish.
- Trim the overhang to one inch.
- Scoop filling into bottom pie dough, including any accumulated juices (they contain the thickener too, also: tastiness).
- Roll out your top pie dough until it is 12 to 13 inches in diameter.
- To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife.
- Arrange every other strip across your pie filling in one direction, spacing the strips evenly.
- Fold back every other strip gently on itself and add the longest remaining strip in the other direction.
- Fold the strips back down, repeat with the other strips until a full lattice-top is formed.
- Trim the lattice’s overhang to the diameter of the pie dish’s rim.
- Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
To finish: Brush pie with milk, cream or water and sprinkle with sugar.
Bake pie:
- For about 20 minutes in the preheated oven, until the crust is set and beginning to brown.
- Reduce the egg temperature to 375 (well, get Dudley to do that) and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown.
- If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
Cool pie:
- For three hours at room temperature before serving. I know you won’t do that, we didn't!
- If you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool.
- Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.
Enjoy!
