Grilled Peach and Berry Pie

On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/4 inch (6 mm) thick. Fit the dough round into a 10-inch (25-cm) cast-iron skillet and trim the edges, leaving a 1-inch (2.5-cm) overhang. Fold the overhang under the dough. Using a fork, gently poke a few holes on the bottom of the dough. Refrigerate the pie shell and the remaining dough disks for 30 minutes.

Set the temperature on a Traeger wood pellet grill to 425°F (220°C), close the lid and preheat according to the manufacturer’s instructions.

To parbake the crust, line the chilled piecrust with parchment paper or aluminum foil and fill the center with pie weights. Place the skillet on the grill, close the lid and bake for about 14 minutes. Remove the parchment or foil and weights and bake until the crust is just beginning to brown, about 8 minutes. Transfer the skillet to a wire rack and let the crust cool completely, about 30 minutes.

In a large bowl, toss together the peaches, berries and lemon juice. In a small bowl, stir together the granulated sugar, arrowroot, salt, cinnamon and cayenne. Add to the fruit mixture and gently toss to combine. Set aside.

On a lightly floured surface, roll out the remaining 2 dough disks into 12-inch (30-cm) rounds about 1/4 inch (6 mm) thick. Cut 8 strips of dough, each 1 1/2 inches (4 cm) wide, from each round, for a total of 16 strips.

Pour the filling into the cooled crust. To create a tight lattice, lay 8 strips of dough side by side over the filling. Fold back every other strip halfway over itself, then place a dough strip perpendicular across the unfolded strips. Repeat to place a total of 8 strips evenly across the top, folding back the alternate strips each time. Trim any overhang that is longer than 1 inch (2.5 cm), then tuck the overhang under itself. Pinch the lattice strips onto the dough on the rim of the skillet to ensure they bake together. If desired, using the tongs of a fork, lightly press into the edges of the crust to create a decorative edge.

Brush the crust and the lattice with the egg mixture and sprinkle with turbinado sugar. Place the skillet on a 9-by-13-inch (23-by-33-cm) baking sheet.

Place the baking sheet with the skillet on the grill and close the lid. Bake until the crust is golden brown and the filling is bubbling, 45 to 55 minutes. Transfer the skillet to a wire rack and let the pie cool for at least 4 hours, preferably overnight, before serving. Serves 8 to 10.

Williams Sonoma Test Kitchen