As long as you have the grill fired up . Try this one !!
3 1/2 lbs. peaches , peeled, halved and pitted
1 tablespoon canola oil
1/2 cup sugar
1/4 cup snipped fresh basil
3 tablespoon cornstarch
1 tablespoon lemon juice
1 15 oz pkg rolled refrigerated unbaked pie crust (2)
1 egg lightly beaten
1 tablespoon water
1 tablespoon sugar
1. For charcoal grill arrange medium high coals on one side of grill. Brush peach halves with canola oil. Place halves cut side down on grill for 3 minutes until lightly browned.
2. Cut peach halves into wedges, In a large bowl toss peaches with 1/2 cut sugar, basil,cornstarch and lemon juice.
3. Roll out each crust to a 12 inch diameter. Coat a 9 1/2 to 10 inch cast iron skillet with nonstick spray. Line the skillet with one of the crust. Place the peach mixture into the pie crust. With a sharp knife cut several slits on the top crust. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp. Combine egg and water and brush the pie with the mixture. Then sprinkle 1 tablespoon sugar.
4. Place the skillet on the grill over the empty side of the grill. Cover and grill for 1 hour or until crust is golden.
Cool and slice.