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1
For a charcoal grill, arrange medium-high coals on one side of a grill.
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2
Test for medium heat above the empty side of the grill.
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3
Brush peach halves with canola oil.
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4
Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned.
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5
Remove from heat.
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6
Cut peach halves into wedges.
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7
In a large mixing bowl toss peaches with 1/2 cup sugar, basil, cornstarch and lemon juice.
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8
On a lightly floured surface, roll each crust to a 12-inch diameter.
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9
Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray.
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10
Line the skillet with one of the crusts, the dough should come 3/4 of the way up the sides of the pan.
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11
Place the peach mixture into the pie crust in the skillet.
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12
With a sharp knife, cut several slits in the center of the second crust to vent steam.
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13
Place the second crust over the pie filling.
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14
Tuck any extra dough at the edges between the side of the skillet and the bottom crust.
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15
Crimp edge.
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16
In a small bowl combine the beaten egg and water.
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17
Brush the pie with egg mixture, then sprinkle with the remaining 1 tablespoon sugar.
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18
Place the skillet on the grill rack over the empty side of the grill.
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19
Cover and grill for 1 1/2 to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time.
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20
(For a gas grill, preheat grill.
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21
Reduce heat to medium.
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22
Adjust for indirect cooking.
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23
Grill as directed above.)
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24
Cool the pie on a wire rack 30 to 40 minutes before slicing.
