Serves 6 to 8


  • Flour for dusting board
  • Store-bought or homemade pie dough for one 9-inch pie
  • 1 cup crushed cookies – I used ‘Nilla Wafers
  • 4 just ripe nectarines, sliced
  • Handful blueberries
  • Egg wash (1 egg + 1 tablespoon water, lightly beaten)
  • 1 to 2 tablespoons sugar – I was going to use Sugar-in-the-Raw, but there wasn’t any when I reached for it.
  • Extras:

  • Pizza stone
  • Pizza peel or rimless cookie sheet
  • Method:
    Indirect with pizza stone

    Set up the grill for indirect cooking at medium heat (350°F to 400°F) with no direct heat under the pizza stone for 15 to 20 minutes.
    Unroll or roll out pie dough on a lightly floured surface. Spread out cookie crumbs in an even layer leaving a 2-inch border without crumbs.

    Overlap and arrange the nectarine slices. Scatter the blueberries over the nectarines, plugging any gaps between slices. Fold up the edges and brush the crust with the egg wash. Sprinkle the whole thing, including the crust, with sugar. Transfer to preheated pizza stone and close the grill cover.

    Bake for 35 to 45 minutes or until fruit is soft and the crust is a beautiful golden brown. Remove from the grill and let cool 5 minutes before slicing. Serve warm or at room temperature with a big scoop of vanilla ice cream!

    If you want to get patriotic on it… make it with mixed strawberries and raspberries and scatter with blueberries and you have the perfect quick dessert for the 4th of July!