Pie

[steve]

I'm going to Door county (the peninsula north of Green Bay) for Rainier cherries this weekend. Has anybody tried to make a cherry pie on their cooker? Any suggestions would be greatly appreciated.

[Firemonkey]

I havent done it personally, but I am sure you can find all sorts of recipes and descriptions over on the BGE list. I have done bread though...I would try it indirect, just as you would in your regular oven.

[steve]

I'm thinking of experimenting with apple pies to get the feel. Lots cheaper!

[Sanny]

Apple pies are wunnerful! And a fruit wood smoke would be tasty, huh? Maybe use cherry wood, instead of cherry pie.

For a tip, although at a regular baking temp it might not matter, turbinado sugar doesn't burn on the grill. Maybe consider that to sparkle your upper crust, instead of a sprinkle of table sugar.

[Firemonkey]

Apple pies are wunnerful! And a fruit wood smoke would be tasty' date=' huh?[/quote']

You tried that?? I was thinking the opposite, a mild lump with no added smoke. Some stuff just doesnt 'take' smoke well. I tried using smoke on a batch of salsa and while it wasnt too bad warm, once chilled it took on what I can only describe as 'ashtray flavor'

Maybe try a little smoke on some bread as a test

[Sanny]

Well, FM, you're probably right. Ick - ashtray pie.

Bleh!!

[steve]

Well I made an apple pie this morning and it turn out great! You could taste the smoke from the lump in the upper crust. I would have to agree that adding smoke chips to the cooker would make it too smoky. Next up..fresh rainier cherry pie.

[Sanny]

Well I made an apple pie this morning and it turn out great! You could taste the smoke from the lump in the upper crust. ...

YAY!!!