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Cowboy® All Natural Range Style Hardwood Briquets
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Desserts

Cowboy's Grilled Apple and Cherry Pie

Savor the flavor with this combination of apple and cherry in a grilled pie.

Close up of Grilled Apple and Cherry Pie close up of Grilled Apple and Cherry Pie

Grilling a pie adds a subtly, smoky flavor to this classic dessert.

Ingredients

Yields: 8 Servings
Cook: 45 minutes
Prep: 30 minutes

Pie Crust Ingredients:
• 2 sticks of unsalted butter
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup water

Filling Ingredients:
• 3/4 cups granulated sugar
• 4 tablespoons cornstarch
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 8 apples
• 6 cups pitted sweet cherries
• 1 1/2 tablespoons butter
• 1 egg yolk
• 1 tablespoon cream

Preparation

Pie Crust Directions:
• Remove butter from fridge and allow to reach room temperature
• Combine flour, salt and sugar in a large mixing bowl
• Add butter and mix until coarsely combined
• Slowly add water, mixing continuously until dough bowl can be formed
• Sprinkle a large piece of plastic wrap with a teaspoon of flour and transfer half of dough to plastic wrap
• Roll out dough into a disk that is approximately 1/8 inch thick
• On a lightly floured surface, roll out the other half of dough to the same size as the first half
• Cut the dough into even strips, 1/2 to 3/4-inch wide and set aside for later use

Pie Directions:
• Soak Cowboy® natural wood Chips, any flavor of your choosing, in water for at least 30 minutes
• Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10-15 minutes
• Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
• Core and peel apples, and slice into 1/4 inch slices
• In a large mixing bowl, combine sugar, cornstarch, vanilla and almost extract
• Toss apples and cherries into bowl and mix until fully coated with mixture
• Line the bottom of a pie pan with the disc of dough and top with pie filling
• Dot cherries with the butter
• Lay out 4-6 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling with about 1/2 to 3/4-inch space between them, then fold back every other strip
• Place one long strip of dough perpendicular to the parallel strips, then unfold the folded strips over the perpendicular strip
• Fold back the other parallel strips to fold back over the perpendicular strip, then lay down a second perpendicular strip next to the first one, and then fold back parallel strips over the second trips
• Continue the above until the pie is covered with the weaved strips
• Trim the edges and sprinkle any remaining sugar on top
• Mix the egg and cream in a small bowl and brush it on top of the pie crust
• Once coals have ashed over, drain water from wood chips and add them to hot coals
• Place pie pan over indirect heat and allow to cook for 40-45 minutes, until the crust is golden and the filling is bubbling
• Remove from grill and let cool
• Serve and enjoy!

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