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Ingredients
Pie crust of your choice premade or from scratch
5 cups cherries, pitted (if frozen, bring to room temperature)
1 cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
Instructions
Set your EGG for indirect cooking, using the convEGGtor and stabilize at 375°F/191°C.
Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine; set aside.
Remove dough from refrigerator and allow to warm slightly until workable. Roll out dough on a floured surface until it is approximately 13 inches in diameter, or large enough to fit into 9-inch glass pie dish. Transfer dough to pie dish; keep overhang for now. Fill unbaked shell with cherry filling and dot with remaining butter.
Roll out second disc, approximately 13 inches in diameter. May use as is and cover pie, or cut into approximately 1-inch strips to create lattice design. (If not using lattice design, make sure to cut ventilation slices in your top crust). Using a knife, cut off excess dough overhang to about ½ inch.
Fold edges over and use fork or fingers to crimp the edges. Brush top of pie (not edges) with egg wash. Sprinkle with remaining 1 tablespoon of sugar.
Bake the pie until golden brown about 45 minutes; cool before serving. Serve with vanilla ice cream or whipped cream.
Photo and recipe from Big Green Egg.
Here are just a few ideas on some great gifts for the Big Green Egg lover in your house. Check out these holiday gift ideas for Eggheads from Townley Pool and Spa.
Succulent pork belly paired with sweet potatoes creates a flavor profile unlike another. We just love this recipe for Glazed Pork Belly with Sweet Potato during long fall evenings and the holidays! Read more
Take a walk on the wild side with this recipe for Grilled Buffalo Steaks.
Buffalo meat is a little more full-flavored than beef. The best way to serve tender, moist buffalo is to grill the steak hot and fast for rare to medium-rare doneness.
Overcooked buffalo is tough and dry. Foods should melt in your mouth and make you feel really good. Read more
Join us Thursday, November 1, from 5:30-7:30 pm! Space is limited – reserve your spot today!
You’re invited to an Egg cooking class before the holidays to learn how to cook your holiday meal (and more meals for your holiday guests) on the Big Green Egg! We’ll show you how to cook a turkey, chili, pork butt, cornbread, casserole, veggies, and even breakfast! You’ll also learn why we love Lane’s BBQ Brine!
Seating is limited, so get your tickets now!
Tickets are $25 each or $40 for a couple. Enjoy food, drink, and some great info from master Big Green Egg chef, David Townley.
Have you heard? There’s a new product in our Big Green Egg arsenal, and that’s the incredibly unique and versatile Modular Table System.
Our president, David Townley, takes you on a video tour. Take a look and then stop by to see it in person!
Double-cut pork chops stuffed with cornbread dressing and topped with poblano cream are a delight for the taste buds. These Stuffed Pork Chops with Poblano Cream Sauce use poblano peppers, which are a mild chile pepper that originates in Mexico.
They deliver a subtle heat rather than an in-your-face surprise. The dried version of poblano pepper, ancho chile pepper, is often ground and used as a spice. The stuffing is made from cornbread and sausage. This recipe could also be made using boneless, skinless chicken breasts in place of the pork chops. Read more
Ingredients
1 10-ounce ball of pizza dough, risen at room temperature* flour for dusting
Semolina or cornmeal for dusting
⅓ cup Marinara sauce
3 ounces shredded Cabot Alpine Cheddar
4 teaspoons chopped fresh basil
Instructions
Set EGG for direct grilling (no convEGGtor) at 500°F/260°C.
Place dough on a lightly floured surface. Gently spread dough out with fingertips and sides of your hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. (Alternatively, roll out with a rolling pin.)
Sprinkle semolina lightly in the bottom of a 12-inch Lodge cast iron skillet. Lay pizza dough out in the prepared skillet. Spread marinara over the pizza dough, leaving a border for the crust. Sprinkle with Alpine cheddar.
Place the skillet on the EGG and close dome. Let pizza cook until it is puffed, the bottom is crisp and browned, the crust is starting to brown and the cheese is melted. Remove the entire skillet from the EGG with EGGmitt. Slide pizza onto cutting board with a spatula. Sprinkle with basil. Cut and serve.
*To let dough rise, portion 10-ounce ball of dough. Round with two hands by pressing into the work surface and spinning the dough in place. This will tighten the surface of the dough. Place on a surface dusted with flour and cover with plastic wrap that has been coated with cooking spray. Let rise 40 to 90 minutes before stretching out in step 2.
Makes one pizza.
Recipe from Big Green Egg and courtesy of Cabot Cheese and Lodge Cast Iron.
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We are always glad to help our customers! 💙 As the New Year rolls around, remember we are here for your pool and hot tub service, chemicals, and equipment, as well as new hot tubs and Big Green Eggs! Our goal is to be here for you!
