From The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi of

Grilled fruit makes for such a delicious dessert- when it’s piled high inside a tender, sweet pastry crust, there’s not a much better way to finish a meal. Tart, sturdy apples stand up well to both the grill and the oven here, absorbing the smoky flavors of your barbecue and then the buttery richness of the pastry crust. Best get your bibs out for this one: there’s nothing prim or proper about this gloriously sticky, sweet, delicious grilled fruit pie.


For the crust:

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated white sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cubed
  • 4 tablespoons cold water

For the filling:

  • 1/2 cup light agave nectar
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon ground canela (cinnamon can be substituted)
  • 1/2 teaspoon salt
  • 4 large, tart apples, such as Granny Smiths, peeled, cored and sliced into ½-inch thick rounds
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup canola oil


YIELD: approximately 8 servings

Preheat the oven to 425°F and the grill to medium heat and line a 9-inch pie plate with parchment paper and set it aside. To prepare the crust, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse-process just to combine. Add the cold pieces of butter and process to a coarse meal. With the motor running, add the cold water through the feed tube and process just until a solid mass of dough forms. Remove the dough, divide it in two, and wrap each piece tightly in wax or parchment paper and refrigerate for 1 hour.

Meanwhile, to prepare the filling, stir the agave nectar, brown sugar, canola, and salt together in a large bowl and set aside. Toss the apple slices with the lemon juice and oil in a separate bowl. Grill the apple slices until just tender and lightly marked, turning once, for approximately 6 minutes total. Remove grilled apple slices to the large bowl with the brown sugar mixture and immediately toss well to coat. Set aside to macerate and cool slightly.

Once the dough has chilled through, use a well-floured rolling pin to roll out one piece of the dough on a well-floured surface to a thickness of approximately ¼ inch. Carefully drape the rolled dough over the prepared pie plate, pressing it gently into place and trimming the edges to fit the rim of the plate. Layer the apple slices in the crust until all are used. Pour any remaining brown sugar mixture in the bowl over the stacked apples. Roll out the second piece of dough the same way and drape over the apples. Trim excess and pinch top and bottom crust edges together, crimping as desired. Slash crust in center to vent.

Bake for 30 minutes or until the edges are a deep golden brown and the filling is bubbling. Remove from heat and set aside to cool slightly before serving. This pie is especially delicious when served warm with cajeta generously ladled over top.

From The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi of

Meagan Micozzi 1