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Grilled Fruit Pies in a Cornmeal Crust

  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes
  • Cook Time: 30 Minutes*
  • Total Time: 33 minute
  • Yield: 6 - 8 Servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



Your choice of fruit-I used 1 1/2 apricots per pie and dotted them with about 12 blueberries or use enough blueberries and raspberries to cover about a 6″ diameter of pie
2 T melted butter
(Grilling is optional)

2 c flour
1 c yellow cornmeal
6 T sugar plus 1 T per pie for sprinkling
1 t salt
2 sticks chilled butter
2 eggs
1 t vanilla

1 container mascarpone cheese at room temperature
2 T honey
2 T balsamic vinegar
3 pinches ground black pepper

Fresh thyme or rosemary to sprinkle


Combine flour, cornmeal,6 T of sugar and salt in a large bowl. Cut in butter until large crumbs form. Stir in eggs and vanilla and mix until you can gather dough into 2 large balls. Chill for a few hours. While dough is chilling grill your fruit.

To grill fruit: Preheat grill to medium. Cut stone fruits in half. Brush each side with a bit of melted butter. Grill for just a few moments until grill marks appear. Cool before slicing. To grill berries, toss with a bit of melted butter.Place on a grill screen and grill for just a few minutes. You are not cooking these, only giving them flavor and this step is totally optional.

Make cheese mixture by combining cheese, honey, vinegar and pepper in a bowl. Whisk until combined. Set aside until ready to use.

To roll dough: I roll the dough between two sheets of parchment paper. Roll about 1/2″ thick. You may slice each ball into 3 or 4 slices depending on how many pies you want. These are free form pies. After pie crust is rolled, remove top piece of parchment and spread a few tablespoons of cheese mixture on center of pie. Top with your choice of fruit and sprinkle with about 1 T of sugar. Now using a sharp paring knife, scrape outer edges of dough towards the middle on to the fruit. Pinch crust together if it comes apart. It is very forgiving.

Now using a large spatula, lift your pies, still on the parchment, on to a rimmed baking sheet. Chill for about 30 minutes. Preheat oven to 425. After pies have chilled, bake them for 30 minutes until crust is golden and fruit is bubbly. Sprinkle with fresh rosemary or thyme while warm. It really makes the pie’s flavors pop! Serve with whipped cream or ice cream.


*Does Not Include Chill Time

Keywords: cornmeal crust pie, summer desserts