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RUSTIC GRILLED PIE or Pie on the Barbe


  • One 9” (23 cm) shallow aluminum pie pan


  • ½ Recipe Roll Out Dough of your choice enough for a single crust pie (1 disc)
  • 4 cups fruit of choice (berries, apricots, peaches, nectarines, or plums)
  • 2 tablespoons tapioca starch or tapioca flour (or ¼ cup AP flour)
  • ¼ cup 50 g sugar (brown, white or mixed) to taste, depending on sweetness of fruit
  • ½ teaspoon cinnamon
  • A very small grating of nutmeg
  • A small pinch of salt
  • A small squeeze of lemon or lime
  • Demerara or other sugar to sprinkle on top


  • Make dough for a single crust pie, and set in the fridge to chill.
  • Preheat BBQ grill to 400°F (205°C). Place a large reusable aluminum lasagna pan upside down on the grill while preheating.
  • In a medium bowl, place fruit, sugar, cinnamon, nutmeg, and lemon or lime juice. Mix with a spoon or rubber spatula to combine. Set aside.
  • Roll out dough to approximately a 12” (30 cm) circle, and place in a 9” (23 cm) disposable aluminum pie pan. There will be about a 2” (5 cm) overhang.
  • Place fruit filling in dough evenly.
  • Fold the overhang towards the middle of the filling, making pleats as you go. There should be an opening in the center showing the fruit. Sprinkle with demerara sugar.
  • Place filled pie pan on top of the pre-heated lasagna pan.
  • Close the grill top, and bake for 20-30 minutes, checking frequently. It is done when the crust is brown and the fruit is bubbling.
  • Cool and enjoy with ice cream.