Grilled pie with fresh figs, blue cheese, honey, and olive oil on a standard crust. Baked on indirect heat for 15 to 20 minutes. Savory, sweet, smoky.
What happens when you grill a pie? The crust gets smoky and the bottom stays crisp from the indirect heat. This one uses a standard pie crust laid on the grill, topped with fresh figs halved and arranged cut-side up, crumbled blue cheese tucked between them, a drizzle of honey, a drizzle of olive oil, and salt and pepper. Fifteen to twenty minutes on the grill with the lid closed.
The figs soften and caramelize in their own sugar. The blue cheese melts into the gaps and turns salty and creamy against the honey. It reads as a dessert but eats more like a savory tart. Serve it warm, cut into wedges, while the cheese is still soft. It sounds like a stunt until the first bite convinces you it is actually dinner.
Tips for Grilling a Pie
Use indirect heat
Light one side of the grill and place the pie on the unlit side. Close the lid. Direct heat under the crust will burn it black in minutes.
Indirect heat at about 190C (375F) bakes the pie slowly and evenly, just like an oven. Check the crust after 10 minutes to make sure it is browning, not burning.
Pre-roll the crust before going to the grill
Roll the pie crust on parchment paper, then transfer the parchment directly onto the grill grate. The paper will brown but not burn at indirect heat temperatures.
Trying to roll dough at the grill is messy. Have the crust ready, topped, and sitting on parchment before you go outside.
This Grilled Fig and Blue Cheese Pie combines sweet figs and honey with strong blue cheese in a buttery crust, creating a delightful balance of flavors.
Instructions
Preheat your grill to medium heat.
Roll out the pie crust and place it on a grill-safe baking sheet.
Arrange the fig halves on the crust.
Drizzle honey over the figs.
Sprinkle blue cheese evenly over the figs.
Brush the crust edges with olive oil.
Season with salt and pepper.
Place the pie on the grill and cook for about 15-20 minutes, or until the crust is golden and the cheese is melted.
Remove from the grill and let it cool slightly before serving.
Notes
For best results, use fresh figs when in season. If fresh figs are unavailable, dried figs can be used but may alter the texture. The pie is best served warm. Store leftovers in the refrigerator and reheat before serving. The grill adds a unique smoky flavor, enhancing the sweet and savory combination.
Prep Time:15 minutes
Cook Time:20 minutes
Category:Dessert
Method:Grilling
Cuisine:American
Nutrition
Serving Size:1 slice
Calories:250
Sugar:15
Sodium:300
Fat:12
Carbohydrates:30
Fiber:3
Protein:5
Cholesterol:20
Frequently Asked Questions
What kind of blue cheese works best?
A creamy blue like Gorgonzola dolce melts well and is milder in flavor. Roquefort is stronger and saltier. Use whichever matches your preference. Crumble it into small pieces so it melts evenly.
Can I use dried figs?
Fresh figs are much better here. They soften and caramelize on the grill. Dried figs stay chewy and do not release the same juices. If fresh figs are unavailable, try ripe pear slices instead.
Can I bake this in the oven instead?
Yes. Bake at 190C (375F) on a parchment-lined baking sheet for 18 to 22 minutes. You will not get the smoky flavor, but the fig and blue cheese combination is strong enough to carry it.
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JG
About the Author
Jerri Green
Jerri Green is a vegetarian that lives with and loves a self-proclaimed carnivore. She makes meals work for everyone while juggling the mounting demands of motherhood. Nothing fancy but always fresh, she draws on her southern heritage to bring satisfying food to the table each and everyday.
Jerri Green has been a contributor to Honest Cooking since 2011.
