Grilled Apple Pies
PersonalPoints™ per serving
Grilling individual apple pies is a fun and unexpected recipe: It makes the transition from summer to fall a little sweeter by using a favorite warm-weather cooking method to add robust charred notes to an autumn fruit superstar. We use store-bought pie dough for ease; be sure to roll it out thinner and larger than it comes (and reroll scraps) so that you can get nine four-inch circles from it. If you have leftovers, reheat them in a 350°F oven for 5 minutes—because these pies are best enjoyed warm.
2 cup(s), peeled and diced (from about 1 large)
Unpacked brown sugar
Refrigerated pie crust, unprepared
7 oz, (half of a 14.1-oz crust)
- In medium nonstick skillet, melt butter over medium-low heat. Add apple and cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in sugar and cook, stirring occasionally, until apple is tender, 8 to 10 minutes. Remove from heat and stir in cinnamon.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Unroll piecrust onto sheet of parchment paper. Roll dough out to 12½-inch circle. Cut out 7 (4-inch) rounds. Reroll scraps and cut out 2 more (4-inch) rounds. Spoon about 1 tbsp apple filling into center of each round. Fold dough over filling to form half-moon. Press edges together to seal and crimp edges with fork.
- Arrange pies on grill and cook until crusts are lightly charred and cooked through, 3 to 4 minutes per side. Reheat leftovers in 350°F oven for 5 minutes.
- Serving size: 1 pie