09 Jun 2022
1 Hour 20 Minutes | easy | Serves 10
This recipe combines ready-made and fresh ingredients to make a large cherry pie in the Outback cast iron skillet. The sweetness of the cherry pie filling is offset by the fresh cherries, which together make a perfectly balanced pie. We like to serve this with some thick clotted cream and pistachios, but you could also serve it with vanilla, pistachio or chocolate ice cream. Regular double cream would also be delicious.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium-high – you are looking for a temperature of 200C.
In a bowl, combine the cherry pie filling, cornflour and fresh cherries. Set aside.
Remove one of the pastry blocks from its packaging and place on a lightly floured surface. Roll out until it’s large enough to cover the bottom and sides of the skillet as one piece. Place the pastry into the skillet. Prick all over with a fork.
Line the pastry with baking paper and add some rice or baking beans. Blind bake the pastry for 20 minutes.
Carefully remove the rice and baking paper and add the cherry pie filling.
Roll out the final block of pastry and place it on top (alternatively, you can do a lattice of pastry using strips). Brush with beaten egg and sprinkle with granulated sugar.
Place on the cooler side of the BBQ and cook for around 40 minutes, or until the pastry is golden and crisp. You will need to rotate the pie halfway through, to ensure even cooking.
Serve with the cream and pistachios.
Serve this cherry pie as an impressive centrepiece dessert at the end of a barbecue to wow your guests! They won’t be able to resist a slice of freshly baked cherry pie – and you did it all on the BBQ.
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