Camp Desserts

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Chief Longwind Of The North

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How many of you use pie irons when camping. We always did, though we called them pudgy-pie makers. We'd take 2 bread slices, and butter the outside, fill with jam, and stick the in the cooking fire to toast the bread, and seal the edges. Now though, I've expanded the uses of that wonderful camp cooking device, the humble pie iron.

or a day trip, bring long your favorite fruits, pie fillings, jams, chocolate, marshmallows, lemon/lime curds, cheesecake flavored cream cheese, etc., and a couple tubes of Pillsbury pie crust. Or you can still use buttered bread. Simply cut the dough to fit your pie iron, with a bit of dough hanging over the edges to seal, fill with your preferred filling, close, and bake in the campfire.

In addition to wonderful desert hand pies, you can fill with diced potatoes, ground beef, onion, and rutabaga, like a pastier, or with diced ham and cheese, or pizza fillings; well, you get the idea. Pie irons are inexpensive, and so you can bring along 3 o4 4, letting everyone craft, and bake their own favorites. If you're lucky enough to live where you can pick wild blueberries, Saskatchewan berries, raspberries, choke cherries, etc., the make up your own fruit fillings. Pick some edible wild mudrooms, and combine with browned beef cubes and diced potatoes, maybe with some cheese. The possibilities are endless. Another great reason for cooking i pie irons, no dishes. Clean up is minimal:mrgreen:.

Seeeeya; Chief Longwind of the Nrth
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,439
Location
USA,Michigan
How many of you use pie irons when camping. We always did, though we called them pudgy-pie makers. We'd take 2 bread slices, and butter the outside, fill with jam, and stick the in the cooking fire to toast the bread, and seal the edges. Now though, I've expanded the uses of that wonderful camp cooking device, the humble pie iron.

On a day trip, bring long your favorite fruits, pie fillings, jams, chocolate, marshmallows, lemon/lime curds, cheesecake flavored cream cheese, etc., and, in your cooler, several tubes of Pillsbury pie crust. Or you can still use buttered bread. Simply cut the dough to fit your pie iron, with a bit of dough hanging over the edges to seal, fill with your preferred filling, close, and bake in the campfire.

In addition to wonderful desert hand pies, you can fill with diced potatoes, ground beef, onion, and rutabaga, like a pastier, or with diced ham and cheese, or pizza fillings; well, you get the idea. Pie irons are inexpensive, and so you can bring along 3 o4 4, letting everyone craft, and bake their own favorites. If you're lucky enough to live where you can pick wild blueberries, Saskatchewan berries, raspberries, choke cherries, etc., the make up your own fruit fillings. Pick some edible wild mudrooms, and combine with browned beef cubes and diced potatoes, maybe with some cheese. The possibilities are endless. Another great reason for cooking i pie irons, no dishes. Clean up is minimal:mrgreen:.

Seeeeya; Chief Longwind of the Nrth

Oops, :blush: meant to hit edit, not quote.
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,439
Location
USA,Michigan
Another great campfire desert - Dutch Oven Apple Betty.

The camp Dutch oven has three legs, and a top shaped just right for placing charcoal on top. I like the Lodge brand, cast iron, ten inch model, seasoned of course. If you have one, you can make all kinds of great camp food, from stews, to chili, baked chicken, beef roasts, soups, to baked beans, to cakes, pies, cobblers, and this recipe, Apple Betty.

To get a temperature of about 350' F., figure twice as many charcoal briquettes as the diameter of the Dutch oven, + 1. So for a ten inch vessel, use 21 briquettes. Also, heat rises from the bottom eas8ers. S lace 1/3 of the charcoal under the Dutch oven, and 2/3rds on top.

Since you can't just open the oven door, so to speak, and check for when it's done, rely on your nose. It will smell done, when it's done. This recipe will take betw2eenh 20 to 30 minutes, depending on outside temperature, wind, etc.

Apple Betty
Ingredients:
3 large Gala, or Pink Lady apples
1 cup unbleached flour
1/2 tsp. salt
1/2 cup brown sugar'
1/2 cup butter
1/4 cup orange juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground Allspice

Start the charcoal in a chimney starter.
Peel, core, and cut apples into quarters, and then cut each quarter in half. Place into the Dutch oven. Add the orange juice and stir to coat. Whisk together the flour, sugar, and spices. Cut in the cold butter. This is most easily done with a pastry cutter. Sprinkle evenly over the apples. Spread flour mixture evenly over the apples, and put the lid on. Spread 7 charcoal briquettes into firepit, and place the Dutch oven on top of them. Spread the remaining charcoal evenly on the lid. Cook until it smells done. Serve with vanilla ice cream, and whipped cream (the stuff in the squirt can works great). Enjoy.

Seeeeya; Chief Longwind of the North
 

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