Grilled Peach and Blueberry Pie

Grilled Peach and Blueberry Pie
1 lb. of peaches
1- 1/2 containers of blueberries
1 Tbl brown sugar
1 tsp. lemon zest
2 tsp. tapioca powder
1/2 tsp. cinnamon
2 Tbl. vegetable oil
1 Double Pie Crust

1. Fire up the grill. Or if it's a stovetop (me!), then get it nice and hot. Remove peach fuzz and quarter the peaches- I left the skin on but you can remove. Put the oil in a shallow bowl and lightly coat, then place on the grill. Depending on the grill heat it should take maybe 3-5 minutes per side.

2. Wash blueberries and add to a bowl. Add in the brown sugar, zest, cinnamon and shake the tapioca powder over. Once peaches have cooled add and mix together gently. Prepare pie crust.

Almond Pie Crust
2 c. AP flour
1/2 c. almond flour
16 Tbl- 2 c. butter- cut into 1/4" squares
7-8 Tbl. ice cold water
1 tsp salt
1 heaping tsp brown sugar

1. In a large bowl combine the flours, salt and sugar. Add the butter and pinch until they're all flattened but not pea sized. Add water a Tbl at a time around the edges and mix until just combined into a ball. Halve the balls, wrap both in plastic wrap and chill for 30 minutes to 1 hr.

2. Preheat oven to 400. Remove and roll out 1 ball for the bottom crust, making sure to keep the dough moving and using lots of flour to prevent sticking. When dough has been rolled out, roll up around rolling pin and then unroll over the pie dish. Secure, cut dough if necessary and crimp edges.

3. Add in the fruit- it should come up to the top of the pie. Remove and roll out the 2nd crust and begin to cut into strips to lattice. Brush with egg wash and sprinkle raw sugar over. Cover with foil and bake at 400 for 30 minutes. Remove foil, bring oven down to 350 and bake for another 25-30 minutes. Let cool completely before serving.