NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Hot off the Grill Apricot Pie

Chili powder adds some heat to this fruit dessert that's made on the grill. Perfect for a cookout.

1.0 by 2 people
6,218 views
Rate me!
  • Makes: 6 servings
  • Prep: 20 mins
  • Grill: 40 mins
  • Stand: 45 mins

Hot off the Grill Apricot Pie

Ingredients

Directions

  1. Bring piecrust to room temperature according to package directions. Meanwhile, in a medium bowl combine brown sugar, flour, cardamom, and ground chipotle pepper. Add apricots. Gently toss until coated; set aside.* In another bowl combine granola and nuts; set aside.
  2. Lightly grease disposable pan or lightly coat with nonstick cooking spray; ease crust into pan allowing edges of crust to hang over edges of pan. Spoon apricot mixture to pastry-lined pan. Sprinkle with granola mixture. Fold crust edges over filling.
  3. Arrange medium-hot coals around outer edges of grill, leaving as large a space as possible in the center. Place pan on grill rack in the center of the grill so it is not over any coals. Cover and grill for 40 minutes or until piecrust is golden brown, fresh fruit is tender, and filling is bubbly.
  4. Preheat grill. Reduce heat to medium. Adjust for indirect cooking according to manufacturer's directions. Place pan on grill rack away from heat. Cover and grill as above. Remove pan from grill and let stand 45 minutes before serving. Serve warm with vanilla bean ice cream, if desired. Makes 6 servings.

From the Test Kitchen

*

If mixture with fresh apricots seems dry, let stand for 10 minutes before transferring to pastry-lined pan.

Test Kitchen Tip:

The chili powder gives the pie just a hint of heat to the fruit. The pan size called for is one of the most widely available nationwide, but a half inch either way in the dimensions won't make any difference.

Oven method:

Preheat oven to 350 degrees F. Place disposable pan on a baking sheet. Bake on the bottom rack of the oven for 50 minutes or until pastry is golden brown, fresh fruit is tender, and filling is bubbly. Serve as above.

Nutrition Facts (Hot off the Grill Apricot Pie)

    Per serving:
  • 304 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 7 mg chol.,
  • 141 mg sodium,
  • 44 g carb.,
  • 3 g fiber,
  • 21 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...