Delicious Smoked Peach Pie: A Perfect Summer Treat
Smoked Peach Pie is the ultimate sweet indulgence for summer! Made in a pellet smoker grill using a cast iron pie pan, this dessert is packed with flavor! With just 7 simple ingredients, it brings families together around the table.
Hot off the Traeger!
As a food photographer, I often find myself exploring new cooking methods. Recently, I had a client who needed some stunning smoked food shots but didn’t have access to a smoker. I had never smoked anything before, as my previous experiences were limited to campfires and propane grills.
With many of my blogging friends owning Traeger grills and raving about their performance, I decided to dive in and invest in one. After just two days of experimenting, our Traeger has seen everything from macaroni and cheese to whole smoked chickens, pork ribs, and even deviled eggs. And of course, this delightful canned peach pie!
I’m eager to learn everything I can about this new tool. While I’m still far from being a pit master, I feel confident trying my hand at delicious smoked recipes. Thanks to the user-friendly design of Traeger grills, it’s perfect for me—perfect for those of us who sometimes forget our names!
Ingredients for Smoked Peach Pie
Since this was my inaugural attempt at smoking a pie, I opted for a simple and budget-friendly approach. Rest assured, “simple and cheap” doesn’t mean sacrificing flavor! Our smoked peach pie vanished quickly, leaving little time for pictures!
- 2 pie crusts
- 2 cans of sliced peaches, drained of juice
- 2/3 cup lightly packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 tablespoon cornstarch
How to Make Smoked Peach Pie
Making this pie could not be easier! Start by draining your canned peaches; we don’t need any extra juice or syrup, as the peaches are juicy on their own. Just pour out the liquid and discard it.
Line your cast iron pie plate with one of the refrigerator pie crusts. Next, pour the peaches evenly into the crust and sprinkle the brown sugar on top to coat them generously. Then, mix the spices and cornstarch in a small bowl, and dust this mixture over the peaches.
Top it all off with the second pie crust. Trim any excess edges and use a fork to press the edges together securely.
Now, you’re ready to smoke your pie! Preheat your smoker to 350°F (175°C) and place the pie inside. Smoke for about 2 hours. The pie is done when the top crust turns a delightful golden brown. If the edges of the crust start to burn, wrap them with a little foil.
Once baked, allow your pie to rest for about 15-30 minutes. This waiting allows the sauce to thicken as it cools. Serve slices warm with a dollop of whipped cream or a scoop of ice cream for ultimate indulgence!
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