GRILLED DULCE DE LECHE PEACH PIE

AMAZE GUESTS AT YOUR NEXT BARBECUE BY PREPARING THIS SEASONAL PIE ON THE GRILL. THANKS TO PURCHASED PIECRUST, IT’S A SNAP TO PREPARE.

PREP 30 minutes

GRILL 45 minutes

COOL 2 hours

• 3½ lb. peaches, halved and pitted
• 1 Tbsp. canola oil
• ½ cup granulated sugar
• 3 Tbsp. cornstarch
• 1 Tbsp. lemon juice
• 1 14.1-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)
• ¼ cup dulce de leche
• ½ tsp. kosher salt
• 1 egg, lightly beaten
• Coarse sugar
• Ice cream (optional)
• Fresh mint leaves (optional)

1. Brush peach halves with oil. Prepare grill for indirect heat. Place peach halves, cut sides down, on grill rack over medium heat. Grill, covered, 3 minutes. Cut peach halves into ½-inch-thick slices. In an extra-large bowl toss peaches with granulated sugar, cornstarch, and lemon juice.

2. Grease a medium cast-iron* skillet and line with one of the piecrusts. Spoon peaches into skillet; spoon dulce de leche in mounds over filling. Sprinkle with salt. Cut slits in second crust and place over filling. Tuck dough down sides of skillet. Crimp edge as desired. Brush pastry with egg and sprinkle with coarse sugar.

3. Place skillet on grill rack over indirect medium heat. Grill, covered, 45 to 50 minutes or until crust is golden and filling is bubbly, rotating skillet once. Cool on a wire rack at least 2 hours before serving. If desired, serve with ice cream and top with mint leaves. MAKES 8 SLICES.

*Tip You must use a cast-iron skillet for this recipe because it is cooked on the grill.

PER SLICE 410 cal., 17 g fat (6 g sat. fat), 31 mg chol., 352 mg sodium, 65 g carb., 3 g fiber, 4 g pro.