Peach Pie on the Grill

I made supper tonight for the gang: my chili casserole, guacamole, black beans and rice, corn on the cob and peach pie for desert.
Here’s how to make the peach pie:

8 medium to large peaches (you don’t want soft ripe ones for this recipe; the peaches should be firm)
Pie dough for double crust
3 tablespoons of flour
¼ to ½ cup of sugar depending on the peaches
1 teaspoon of cinnamon
A dash of nutmeg
(OR, you can leave out the spices and use a couple tablespoons of chopped basil)
Juice of ½ lemon
2 tablespoons of butter

Cut the peaches in half and cook cut side down over hot coals, about 3 minutes; turn over and cook another 2 to 3 minutes. Cool slightly, remove skins and slice. Mix the flour, sugar and spices together. Sprinkle the flour mixture and lemon over peaches and stir gently until combined. Line a cast iron skillet with ½ of pie dough. Add filling and put butter on top. Cover with other half of pie dough, making sure to make a couple of cuts in top. Place the cast iron skillet over indirect heat, coals should be medium. Put the lid on the grill and cook about 30 minutes, turn and cook another 30 minutes. Remove, cool slightly and serve warm with ice cream.

I made two small pies tonight, one with spices and one with the basil. They were both good, but I still prefer the traditional. This was totally worth the effort. Even my pie crust turned out good and I didn’t even inherit the pie crust gene. It skipped a generation and Suzy got it. The best thing about making any kind of pie is having it for breakfast the next morning!