Grilled Peach Hand Pies with Smoked Icing
Dessert has always been part of how I cook barbecue. I enjoy the long cooks and savory payoffs, but I am just as invested in how a meal finishes as how it starts. Bringing dessert to the grill is something I genuinely enjoy, especially when it is simple, fast, and still feels intentional. Hand pies fit that mindset perfectly. They are approachable, easy to share, and do not ask much more than a hot grill and a little attention.
Peach is a natural choice here. It delivers a soft sweetness and bright fruit character that holds up well to direct heat. On the grill, the crust develops extra color and texture while the filling stays warm and jammy. The result is familiar but elevated, with a subtle toasted note that reminds you this dessert belongs outside, not tucked away in the kitchen.
The finishing glaze is where these pies really come together. Adding Revolution Barbecue Cherry Wood Smoked Salt gives the icing balance and depth, keeping the sweetness clean while tying the flavor back to live fire. These hand pies are quick, nostalgic, and exactly the kind of dessert I want at the end of a great barbecue meal.
Grilled Peach Hand Pies
Hand pies are one of the most forgiving desserts you can make on the grill. Their compact size and sealed edges make them ideal for direct heat cooking, and they come together quickly while the grill is already hot. Cooking them this way changes the crust in a good way. The bottom sets fast, the layers stay flaky, and the exterior picks up a light toast that adds both texture and flavor.
Peach filling shines in this format. It is sweet without being heavy and brings just enough acidity to keep each bite lively. As the pies cook, the filling warms through while the crust becomes golden and crisp. That contrast is what makes these so satisfying.
The icing is not just for looks. It adds a familiar sweetness and a smooth finish that rounds out the dessert. Using Revolution Barbecue Cherry Wood Smoked Salt in the glaze adds a subtle savory note and a gentle cherry wood aroma that complements the peach without overpowering it. It is a small detail that makes the recipe feel thoughtful and complete.
- Author
- Glenn Connaughton
- Prep Time
- 0 hours
- Cook Time
- 0 hours
- Servings
- 12
- Category
- Dessert
- Cuisine
- American
Ingredients
- 1 package refrigerated pie crusts, 14 ounces, not frozen, contains 2 crusts
- 1 can peach pie filling, 21 ounces
- 1 large egg white, beaten
- 2 1/2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon Revolution Barbecue Cherry Wood Smoked Salt
Directions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Preheat the Grill: Preheat the grill to medium high heat, about 425 degrees Fahrenheit, set up for direct heat cooking.
- Cut the Dough: Unroll the pie crusts and use a 4 inch biscuit cutter to cut 6 circles from each crust for a total of 12 circles, rerolling scraps as needed.
- Fill and Seal the Pies: Place 1 tablespoon of peach pie filling in the center of each dough circle, fold in half, and pinch the edges closed completely. Press the edges with the tines of a fork to seal, then poke a single vent hole in the top of each pie.
- Brush the Tops: Arrange the hand pies on the prepared baking sheet about 1 inch apart and brush the tops with the beaten egg white.
- Grill the Hand Pies: Place the baking sheet on the grill, close the lid, and cook for 15 minutes, or until the crusts are golden brown.
- Make the Icing: Whisk the powdered sugar, milk, lemon juice, and Revolution Barbecue Cherry Wood Smoked Salt in a medium bowl until smooth.
- Ice the Pies: Remove the hand pies from the grill and either dip each pie into the icing or drizzle the icing over the tops. Let the icing set for 5 minutes before serving.