Cherry Skillet Pie (grilled)

By barbsjustagirl

Ingredients

• For the crust:
• 1-1/4 cups all purpose flour, plus more for dusting
• 2 tsp. sugar
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter (1/2 stick) cut into small cubes
• 1 tsp. white vinegar
• 1 tsp. sanding sugar (optional)
• For the filling:
• 2 pounds Bing cherries, pitted
• 1/2 cup sugar
• 3 Tbsp cornstarch
• 4 tsp. fresh lemon juice
• Topping (optional)
• 1 cup lowfat vanilla ice cream/yogurt

Details

Servings 8
Adapted from Shape.com

Preparation

Step 1

1. To make the crust: In a medium bowl stir together flour, sugar and salt. With a pastry blender or two knives cut in butter, working until the mixture resembles a coarse meal. With a fork stir in vinegar and 3 tbsp. ice water until the dough comes together (if necessary, add up to 3 Tbsp more water). Do not overwork. Flatten dough into a disk and cover tightly in plastic wrap. Refrigerate for at least 1 hour.

2. Meanwhile to make the filling: In a large bowl combine cherries, sugar, cornstarch and lemon juice; transfer to a 10-inch cast-iron skillet. Set aside.

3. Lightly flour a work surface and use a rolling pin to roll chilled dough into an 11-inch round. Brush edge of skillet with water and place the dough on top of the cherry mixture, pressing dough into edge of the skillet. Crimp edges with the tines of a fork. Brush top of crust with water and sprinkle with sanding sugar, if desired. Chill pie while grill heats.

4. Heat a grill to medium-high. Put the skillet on a rimmed baking sheet and place on grill. Cook with the grill cover down for 60-90 minutes or until crust is golden and filling is bubbling. Remove from heat and let pie cool 30-40 minutes before serving. Top each slice with a scoop of lowfat vanilla ice cream, if desired. (This pie can be baked in a pie plate in a traditional oven. Heat to 400 F. and follow directions above, bake for 50-60 minutes.