Grilled Peach Pie a la Mode

For the pie crust triangles:
Preheat oven to 375°F. Place some ice in a small bowl of water and set aside.

In a mixing bowl or in the bowl of a food processor, mix just 1 cup of the flour with the salt and sugar. Cut the butter into 1/2″ pieces and then cut the pieces into the flour mixture using a rigid pastry cutter or by pulsing the food processor. Once the mixture looks like large crumbs clinging together in clumps, add the remaining 1/4 cup of flour. Mix lightly or pulse the food processor a few times to combine. Do not over mix. The flour should coat the clumps. Sprinkle 2 tablespoons of the ice water over the dough. With your hands or a wooden spoon, mix until the dough holds together, and then form it into a disc.

Place dough between two pieces of 12″ square parchment paper. Start rolling the dough from the center of the disc outward, turning the dough and parchment as necessary. Continue rolling from center to outer edge until you have a circle shape between 11″ and 12″ in diameter. Peel off the top layer of parchment.

Use a pastry cutter or a pizza cutter wheel to cut the circle into 12 equal sized triangles.

Slide dough and parchment, still intact, onto a cookie sheet. Beat egg with 1 tablespoon of water and brush the top of the pie crust with the mixture.

Combine cinnamon and sugar and sprinkle over the top of the crust.

Bake for about 25 minutes, or until crust is nicely browned. Then remove it from the oven and let it cool on the cookie sheet. The pie crust triangles should mostly separate during the baking process, but if they need a little help, simply run the pizza cutter or a knife along the cut lines to completely separate.

* Note: The crust can be prepared a few hours prior to serving the assembled dessert.

For the grilled peaches:
Heat a grill or a stove top grill pan to medium heat. Lightly oil the grates/pan.

Brush the cut sides of the peaches with a little olive oil. Sprinkle the cut sides lightly with cinnamon. Place peaches on the grill cut side down, for 3 to 5 minutes, or until nice char marks appear. Flip them and grill for an additional 3 to 5 minutes. Remove peaches to a cutting board and cut each in half again.

To assemble the Grilled Peach Pie a la Mode:
Place 1 or 2 scoops of vanilla ice cream in each of 6 bowls. Place 2 peach pieces in each bowl. Top each bowl with a drizzle of honey and an additional sprinkle of cinnamon, and top with 2 pie crust triangles. Serve immediately.

Source: Pie crust heavily adapted from “Pam’s Pie Tutorial” on The Pioneer Woman. And thank you to my friend Robyn at Add a Pinch for sharing her version of grilled peaches and ice cream, where she taught me the beauty of a drizzle of honey.