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Skillet Cherry Pie

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We cannot tell a lie – this grilled Cherry Pie is absolutely delicious. We’ve made it easy to celebrate President’s Day Weekend by grilling up one of George Washington’s favorite desserts, skillet cherry pie.

Makes: 1 pie  



  • 6 cups cherries, pitted
  • ¾ cup granulated sugar
  • 3 tbsp. cornstarch
  • 1 tsp. vanilla
  • 1 tbsp. butter
  • 1 egg yolk
  • 1 15 oz. package refrigerated pie crust



  1. Preheat one half of the grill to medium.
  2. In a bowl, combine cherries, sugar, cornstarch and vanilla until coated. Set aside.
  3. Prepare the crust by rolling out each piece on a floured surface to about 12-inches in diameter. Cut one of the crusts into slices, to form the lattice, and set aside.
  4. Coat a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with the bottom piece of crust.
  5. Spoon the cherry mixture onto the bottom crust in skillet and dot with pieces of butter.
  6. Arrange the pie crust slices over top in a lattice formation, tucking the edges of each strip into the bottom pie crust. Whisk the egg yolk and brush the lattice pie crust pieces to finish.
  7. Place the skillet on the grill grate that has not been heated, for indirect cooking. Cover and grill for 1 ½ hours, until the crust is golden and filling bubbling.
  8. Allow to cool before serving – enjoy!

Original recipe