Dutch Oven Charcoal Apple Pie

Yield: 1 pie (~8 slices ~460 calories per slice)

Cooking Time:

• Dough Prep: 15 minutes (+30 min chilling)

• Cooking: 45-50 minutes

Notes:

• This recipe uses a Dutch oven instead of a traditional oven. The pie bakes over campfire coals with an even layer on the top and bottom.

• The recipe makes a double crust for a traditional covered pie.

• If making a single-crust pie, use only half the dough and fold the edges over the filling for a rustic galette-style pie.

Ingredients

Pie Crust (for 2 crusts)

• 9 oz all-purpose flour

• 4 oz unsalted butter (cold, cut into cubes)

• 2 oz vegetable shortening

• 3 oz cold water

• 1 tbsp granulated sugar

• 1 tsp kosher salt

Filling

• 3 Yellow Delicious, Honeycrisp, or Crispin apples (peeled, cored, sliced ¼ inch thick)

• 2 Granny Smith apples (peeled, cored, sliced ¼ inch thick)

• 1 tbsp lemon juice

• ⅔ cup brown sugar

• 2 tbsp all-purpose flour

• 2 tbsp cornstarch

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground allspice

• 1 tsp kosher salt

Egg Wash & Topping

• 1 egg

• 1 tbsp water

• ½ tsp kosher salt

Whipped Cream (Optional)

• 1 cup heavy cream

• 1 tsp vanilla extract

• 2-3 tbsp powdered sugar

Instructions

1. Make the Dough (At Camp or Ahead of Time)

1. In a bowl, whisk together flour, sugar, and salt.

2. Cut in butter and shortening until the mixture resembles coarse crumbs.

3. Slowly add cold water, mixing until dough comes together.

4. Divide into two discs, wrap, and chill for at least 30 minutes (or keep in a cooler).

2. Prepare the Filling

1. In a bowl, toss apple slices with lemon juice.

2. In a separate bowl, whisk together brown sugar, flour, cornstarch, cinnamon, nutmeg, allspice, and salt.

3. Coat apples with the sugar mixture and set aside.

3. Assemble the Pie

1. Lightly flour a surface and roll out one dough disc into a 12-inch circle.

2. Place it in a well-greased Dutch oven (10-12 inches). Press gently into the bottom.

3. Pour in apple filling, mounding slightly in the center.

4. Roll out the second dough disc and place over the apples. Seal edges by pinching or crimping with a fork.

5. Whisk together egg, water, and salt, then brush over the top crust.

6. Cut small slits for steam to escape.

4. Bake in a Dutch Oven (Campfire Method)

1. Place 10-12 hot coals beneath the Dutch oven and 18-20 coals on the lid.

2. Bake for 45-50 minutes, rotating the Dutch oven every 15 minutes for even cooking.

3. The pie is done when the crust is golden brown and filling is bubbling.