Here’s your sign: you need to make grilled pie.

Raspberry pie is my husband’s favorite and he asks me to make him one for every holiday imaginable. This recipe is one you’re going to want to file away in your recipe book because it’s just too good. 

Grilled Pie 

If you’re like I was not too long ago, you might be wondering if it’s possible to grill a pie. And after a quick Google search, and a trip down TikTok lane, I discovered it is! It’s crazy easy to make grilled pie and super delicious. I’ve made a million Dutch oven cobblers while camping over the years, and now I can add pie to my camping recipe box. I also don’t have a ton of oven space in my house, so baking for the holidays can be tricky. Being able to bake my pies outside is a game changer. 

My go-to raspberry pie recipe is one found on the PBS.org website years ago and have since made a couple of changes, but pretty much kept it the same. It’s easy, simple and delicious. 

 

How to make grilled pie

You can put any fruit pie you like on the grill. I’ve also tried this method out with a pumpkin pie, and it turned out great. Preheat your grill as you would your oven and let it warm up. I set our grill to approximately the same temperature that I would our oven. The heat in our grill does fluctuate a bit, especially if I’m opening the lid too much (which you kind of need to when cooking pies), so be ready to adjust the heat as needed. I know a lot of bakers like to cover the crust of their pies with foil so that it doesn’t get too done during baking. I do this when I’m baking in my oven, but not on the grill. I’ve never had a problem with the crust getting too done on the grill. Why? I don’t know! Science, probably. But, I would say, test it out on your own grill. Different grills cook hotter than others and you may need to cover your crust for part of the baking process. Try it both ways and see how it goes. For this recipe, I bake the pie for about 40 minutes and check it frequently to make sure it’s not cooking too fast. And, of course, I keep a close eye on the temperature. 

Skip the fancy top crust

Now, I have been known to try my hand at a lattice pie crust when I start feeling fancy, but the great thing about grilled pie is you get to go simple. If you’re using store-bought dough, one crust is probably enough. After you place the dough in your pan, add the filling, then fold the edges in any way you like. You can make a crimpy, cute crust if you’d like, or not. For me, this is all about being quick and easy. This is a recipe you can do in the kitchen of your motorhome or on the picnic bench at the campsite. Don’t make it more complicated than it needs to be!

Freeze-dried raspberries

One problem I’ve always struggled with when making raspberry pies is the consistency. I almost always would end up with a watery pie. Now, I have increased the cornstarch in the past, which definitely helps, but this is just such a temperamental pie that it was often hit or miss. Well, a few years ago, an idea hit my husband; why not freeze-dry raspberries and add them to the pie? So we tried out the theory, and it turned out to be a major game changer. I add about a cup to a cup and a half to my raspberry pie filling and it makes every pie turn out perfect. The freeze-dried raspberries soak up any extra moisture in the pie as it bakes, making the consistency come out just right, every time. This is an optional step and not necessary, but if you’re like me and struggle with your pies coming out soupy, you might give this a shot. 

Yield: 6-8

Grilled Raspberry Pie

Yep, you can grill a pie! And it's much easier than you think. The perfect dessert for camping or maybe just when you need to free up some oven space in your house!

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Ingredients

• 1 premade pie crust, or use your favorite pie dough recipe
• 4 cups fresh raspberries
• Juice of 1 lemon (about 2-3 tablespoons)
• 1/3 cup cornstarch
• 1 cup sugar
• 1 tsp vanilla
• 1 egg yolk, beaten with 1 teaspoon of water
• OPTIONAL: 1 1/2 cups freeze-dried raspberries
• OPTIONAL: sugar to sprinkle on crust

Instructions

1. Prepare your pie dough and set aside.
2. Preheat grill to 400 degrees.
3. In a large bowl, mix together raspberries, lemon juice, cornstarch, sugar, and vanilla.
4. Roll out pie dough and carefully place in a disposable pie pan, cast iron pan, or any other grill safe vessel you'd like to use.
5. Place raspberry filling inside. Depending on the size of your pie dish, you may not use all of the filling.
6. Taking the edges of the pie dough, gently fold them inwards to form a crust.
7. Brush the dough with the egg wash mixture and sprinkle with sugar.
8. Place pie on grill, closing the lid, and bake for approximately 40 minutes, or until crust is golden brown.

Notes

Raspberry pies can be tricky sometimes to get the moisture to come out right. I add the freeze-dried raspberries to help the pie from being soupy. It is optional, the original recipe does not call for freeze dried raspberries. If you struggle with your pie coming out too wet, try adding more cornstarch.