Butter Pie Crust:
2½ cups flour
1 tsp Salt
1 Tbsp Sugar
2 sticks cold butter
1/3 cup water
Sift together flour, salt and sugar. Combine dry ingredients with cold butter in a food processor and pulse until combined. (Alternately, use a hand held pastry blender to combine, it helps to freeze the butter, and then grate it on a box grater prior to mixing).
Add water and mix by hand until just combined
Divide into two discs, wrap each disc in plastic wrap.
Place in fridge for at least 30 minutes.
2 peaches, peeled, sliced
2 Tbsp brown sugar, packed
1 tsp vanilla
¼ tsp cinnamon
Extra white sugar for sprinkling.
Preheat your grill until it reaches 400 degrees, (medium heat on a gas grill usually works best). Lightly coat the peaches with cooking spray and place on the grill, cooking for approximately 5 minutes. Then remove and place in a bowl.
Remove pastry dough from fridge, and roll each disc out into circles approximately 1/8' to 1/4" thick. Cut 5" circles out of each crust (I use the lid from a #10 size coffee can. Each disc of pastry should yield 3-4 pastry shells.
Add brown sugar, vanilla, cinnamon and salt to the peaches. Gently mix.
Carefully spoon the peach filling into your pastry shell, taking care to keep the filling at least 1/4" from the edge of your shell. Wet one side of the pastry with your finger, and fold the shell together. Crimp with a fork and sprinkle with sugar.
Add your pies to the grill, cooking each side until brown (7-10 minutes per side).
Let cool and enjoy!