Sunday, September 23, 2012

PIZZA PIE

LITERALLY and METAPHORICALLY...Pizza for dinner and my previously posted Cherry-Blueberry Pie for desert.  Emmy Night required pre-planning for a quick and easy cook; Pie prepared this morning and cooked just prior to the Pizza, ramped up the Egg to 475 degrees and the Pizza was done in 10 minutes. 
Pizza - Pillsbury Pizza Dough (69 cents), 1 Lb. Fresh Ground Italian Sausage, 1/2 Pint Hulsmeyer Pizza Sauce (home canned), 2 cups Mozzarella, finely shreeded, EVOO on crust before spreading the pizza sauce.  475 degrees, Indirect, Lid down, Platesetter legs done on BGE Stone.
Cherry-Blueberry Pie
This pie has a LOT of filling; kind of a Hungry Man style I guess.  The edges got just a little dark on this first pass and the bottom crust was perfect and the pie was AMAZINGBy the way Good Housekeeping Magazine recommends the Emile Henry pie dish as one of their top pie making tools!

Ingredients
  • 1 Pkg. Refrigerated Pie Crusts
  • ½ Cup Sugar
  • 2 Tbls. Cornstarch
  • ¼ Tsp. Ground Cinnamon
  • 2 Cans (21 Oz.) Tart Cherry Pie Filling
  • 1 ½ Cups Fresh Organic Blueberries
  • 1 Egg White (for glazing the crust)
  • 1 Tsp. Water
  • 1 Tsp. Sugar
Directions
  1. Preheat the BGE to 425 degrees; with plate setter legs up (indirect).
  2. Press one pie crust into your Emile Henry Pie Plate.
  3. In a large bowl mix your sugar, cornstarch, cinnamon.
  4. Stir in the cherry pie filling and blueberries then spoon into the crust.
  5. Cover the pie with the second crust and flute the edges.  Cut a hole in the center and decorate as you deem appropriate
  6. Place in Egg (I recommend using a cover for the edges to reduce burning, especially for beginning pie bakers like myself) and bake for 35 minutes (lid down) and check.  Depending on your temperature control on the BGE it will be finished in 40-45 minutes on the outside.  If it runs a little hot e.g. 450 just check earlier. 
Note to those not used to baking pies on the grill:  If you can use ceramic feet under your pie pan or go legs down on the plate setter if you find the crust gets dark on the bottom.