· 1 C Plain Flour
· 1 C Self Rising Flour
· ½ C Shortening
· 2/3 C Buttermilk
· 1 C Sugar, divided
· 21 oz. Can Peach Pie Filling
· 15 oz. Can Peach Slices, non-drained
· Stick Butter
1 Prepare grill for indirect cooking (plate setter with legs up) at 350°.
2 Spray metal loaf pan with Pam and set aside.
3 Mix flours together and cut in shortening. Add buttermilk and mix until dough forms. Set aside approximately 1/3 of dough for top crust. Roll out 2/3 of the dough on floured surface until approximately 1/4 inch thick. Place dough in pan and trim top edges to fit. Save trimmings for later.
4 Mixpie filling, undrained peach slices and 3/4 cup sugar and pour into crust.
5 Take the excess dough trimmings and rolls into small balls and place into pie filling, pushing them down.
6 Slice ½ the butter into thin slices and place on top of pie filling.
7 Roll out remaining dough on floured surface until approximately 1/4 inch thick and place on top of pie filling. Seal top crust to edge of bottom crust.
8 Melt remaining butter and brush GENEROUSLY over top of crust. Cut approximately 8 small slits in top of crust and sprinkle with remaining sugar.
9 Place on grill rack and cook for 30 min. Brush top of crust with remaining melted butter. Cook an additional 30 minutes.