My friend Lacey prepared a great lunch today for our knitting group. She served a salad with grilled chicken breast mixed with fresh greens, sliced strawberries, pecans and a creamy poppy seed dressing. We had hot rolls and fresh fruit salad supplied by Vicki.
The surprise of the meal was a grilled apple pie. Lacey’s son, a first lieutenant in the Air Force, taught her the clever method when he was home over the July Fourth holiday. It was quick to prepare, very tasty, and didn’t heat up the kitchen.
I will try to give you the directions. Remember, I didn’t do the cooking but I watched her from beginning to end.
Grilled Apple Pie
Cast iron skillet, small size
Pam or butter or shortening for the pan
1 can apple pie filling, or homemade filling for a small pie
1 extra apple, if desired
dash cinnamon and sugar
1 pie crust, homemade or storebought, uncooked
1 gas grill, although a charcoal one could be used
Spray the skillet with Pam, or grease with shortening or butter and put the filling in the skillet. Add a sliced apple and season with a little cinnamon and sugar. Stir slightly to mix.
Cut the crust into strips, about 3/4″ wide, and cover the skillet with the strips arranged in a lattice. Sprinkle the crust with a little more cinnamon and sugar if desired.
Put on a preheated grill at medium heat, covered, for 15-30 minutes. Check after 15 minutes. If the crust is browned nicely, it is done, if you used canned apples. It will take longer and probably a slightly lower heat for fresh apples. I intend to try this a few different ways and will update this post with my results. I wanted to present this idea to you as soon as possible for you to try on your own.