Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups seedless red grapes
2
teaspoons granulated sugar
Dash salt
1
tablespoon port wine or grape juice
1
tablespoon sliced almonds, if desired
1
egg, beaten
Sanding sugar, if desired
Preparation
Heat gas or charcoal grill. Remove pie crust from pouch; gently press crust in bottom and up side of 8-inch cast-iron skillet, leaving crust overhanging edge of skillet.
Spread grapes in crust. Sprinkle with granulated sugar and salt; drizzle with wine. Gently stir to mix and coat grapes. Sprinkle with almonds.
Fold crust over filling to form 1 1/2-inch rim around top, leaving filling uncovered in center. Brush crust with egg; sprinkle with sanding sugar.
Place skillet on grill over medium-high heat. Cover grill; cook 20 to 25 minutes or until crust is golden brown and grapes are softened.
