Spiced Cherry Pie

Cook Time

1 Hour



Prep Time

1 Hour




1/2 Teaspoon Cinnamon, Ground

1/2 Teaspoon Cloves, Ground

1/2 Cup Cornstarch

1 Pound Frozen Sweet Dark Cherries, Thawed

1 Teaspoon Water (beaten with egg) 1 Egg

1 Lemon, Juice

1 Lemon, Zest

2 Prepared Store Bought or Homemade Pie Crust

1 Teaspoon Pit Boss Hickory Honey Sea Salt Seasoning

1 Cup Sugar, Granulated

1 Teaspoon Vanilla Extract

Cooking Instructions

  1. In a large bowl, mix together the thawed cherries and their juices, sugar, cornstarch, lemon zest, lemon juice, cinnamon, clove, vanilla extract and Hickory Honey Sea Salt. Allow to sit for 30 minutes.

  2. Flour a work surface and roll out one of the prepared pie crusts so that it fits a 9 inch pie tin. Fill with the cherry pie filling and refrigerate. When the pie is chilled, roll out the second pie crust, brush the edge of the first pie crust with the egg mixture, top with the second pie crust, crimp the edge with a fork, and chill. Alternatively, cut the second pie crust into strips and form a lattice pattern, attaching the strips with the egg mixture. Chill the pie for 15-30 minutes, or until the dough is very cold and firm. Brush the top of the pie with the remaining egg mixture.

  3. Turn your Pit Boss Grill to 350F and grill for 45 minutes to 1 hour, or until the pie crust is golden and firm and the filling is bubbly. Remove from the grill and allow to cool at room temperature for at least 4 hours to set the filling, then serve and enjoy!>

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