Directions

For the dough:

1. In a large bowl, whisk together the dry ingredients (salt and flour).
2. Pulling the butter straight from the fridge, immediately grate it into the bowl with the dry ingredients using the large side of a box grater. Place the bowl in the fridge if not immediately moving forward with the next step.
3. Put together your ice water by getting a large container and filling it with both ice and cold water. Strain the water into your measuring cup.
4. Add all of your measured ice water into your large bowl with remaining ingredients and mix until it just begins to clump together into a dough. It will probably be a little gloopy to touch, and this is perfectly fine. Press the dough together into a ball or disc, wrap with plastic wrap, and place in the fridge to set up for a few hours. Ideally, you would let this dough rest overnight.
5. Once properly chilled, evenly roll the dough out into 1/8″ thickness, using your flour to dust your workspace and dough as needed.
6. Cut a 12″-13″ circle out of the dough and carefully position it into your clean, seasoned 10-inch cast-iron skillet or pan. Make sure there are no holes in the crust (patch them if there are) and that the dough is pressed into the corners and completely flush with the pan. Move to the fridge to set before adding pie filling, placing the lattice, and crimping.
7. Save the scraps to chill before re-rolling into an oblong shape and cutting strips out to create your lattice pie crust topping.

For the honey peach pie filling:

1. Fill a large pot or dutch oven with water and bring to a boil. Using a paring knife, slice a small X shape onto the bottom of each peach.
2. Lower the peaches into the boiling water for about 30 seconds, give or take depending on the ripeness of the peaches.
3. Remove the peaches and allow them to cool slightly before peeling the skins off and removing the flesh from the pits.
4. Cut the peaches into 1-2” chunks and place into a large bowl.
5. To the bowl of peaches, add 8 oz of infused-honey and 3 (heaping) tablespoons of Caputo Gluten-Free Flour Blend. Stir until blended well.

For the egg wash:

1. Simply whisk together the ingredients until completely smooth and blended.

To assemble and bake pie:

1. Preheat your grill to 400°F, set up for indirect cooking. For the Kamado Joe Classic II, you will have the deflector plates in place, and your grill grates on the highest position of the rack.
2. Assemble your pie by placing all of your pie filling into your pie shell.
3. Place your lattice over the top of the pie filling, weaving and trimming the ribbons as necessary.
4. Roll and pinch together the excess dough edge so that it sits just inside the rim of the cast-iron skillet.
5. Crimp the edges, brush on egg wash, and as an option, sprinkle a layer of sugar over the top of the pie.
6. Bake in a temperature range between 375°F-425°F on your grill for at least one hour, up to an hour and a half. The center should be bubbling when finished.
7. Allow pie to cool for several hours before slicing and enjoying. Should keep for a couple of days at room temperature, or up to a week in the fridge.