Are you planning to bake a pie for your kid’s Pi Day celebration at school? Forget the oven this year and try something new! Grilling your Pi Day pie is not only a fun way to celebrate math with your family, but keeping the mess outside also makes cleanup a lot easier. Check out some of our favorite grilled Pi Day pies below!
Prep Time: 20 minutes GùÅ Cook Time: 30 minutes GùÅ Yield: 8 servings
4-5 apples, thinly sliced
¼ c. sugar
¼ c. peach preserves
1 tbsp. cornstarch
1 refrigerated pie crust
- Preheat your grill to 375°F.
- In a medium bowl, mix the apples, sugar and cornstarch; set aside.
- Unroll pie crust. Place in an ungreased pie pan. With the back of a spoon, spread preserves evenly on the crust. Arrange the apple sliced in an even layer in the pie pan. Slightly fold crust over filling.
- Place a baking sheet upside down on the grill grate to make an elevated surface. Put the pan with the pie on top of the baking sheet so it’s elevated off the grill.
- Cook the pie for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the grill and cool for 10 minutes before serving.
Prep Time: 15 minutes GùÅ Cook Time: 30 minutes GùÅ Yield: 8 servings
1 pie crust
3 c. berries
1/3 c. granulated sugar
2 tbsp. cornstarch
1 tbsp. lemon juice
1 tsp. heavy whipping cream
1 tsp. lemon zest
- Preheat your grill to 350°F.
- Place berries in a large bowl. Sprinkle with sugar, cornstarch, lemon juice and zest. Toss with your hands.
- Unroll pie crust and place in a disposable foil pie plate (or disposable foil square pan). Place fruit in the center and fold up the edges to form the crust. Brush the edges with heavy whipping cream and sprinkle with granulated sugar (optional).
- Place a second foil pie plate or square baking pan upside down on the grill. Place the pie (in its pan) on top of the inverted pan and close the lid to the grill. Cook until the crust is cooked through, about 20-30 minutes. Check it at 15 minutes and then every few minutes after that to make sure it doesn’t burn.
- Carefully remove the pie from the grill. Cool before slicing. Serve with whipped cream or ice cream and enjoy!
Prep Time: 1 hour GùÅ Cook Time: 2 hours GùÅ Yield: 8 servings
For the filling
¾ c. Turbinado or cane sugar
1-½ c. dark corn syrup
1-½ tsp. all- purpose flour
1-½ tsp. vanilla paste
3 tbsp. bourbon
1-½ tbsp. butter, melted
1-¾ c. whole pecans
3 large eggs
Dash of kosher salt
For the crust
2 c. all-purpose flour
1-½ sticks butter
¼ tsp. salt
¼ tsp. cane sugar
1 c. cold water
- Place the butter in the freezer for 15 minutes, and then cut into ¼-inch pieces. Return the butter to the freezer. Combine all the dry ingredients for the pie crust with a fork, and then blend in butter with your hands or with a pastry blender. When the dough starts to get crumbly, add the water a little at a time, mixing by hand. When the dough starts to hold together, stop adding water. Divide into 2 halves and refrigerate for 30 minutes.
- Roll out the dough and put into a 9” pie pan, crimping the edges.
- Using a mixer, combine the sugar, syrup, salt, flour and eggs for the pie filling. Mix well and stir in the remaining ingredients for the filling. Pour the mixture into the unbaked pie shell.
- Preheat your grill to 350°F.
- Place the pie on a baking stone on your preheated grill. After about 40 minutes, turn the pie half way to allow for even baking. Check the pie at about 1 hour. The pie should take about 1 hour to 1 hour and 30 minutes to cook.
- To ensure the pie is cooked thoroughly, insert a toothpick into the center of the pie. When the pie is ready to come off the grill, the toothpick will come out relatively clean. Remove the pie from the grill and let sit for 2-3 hours.