Making an apple pie from scratch is impressive, but making one on a camping trip is borderline legendary. If you want to really impress your camping mates this fall, then Dutch Oven Apple Pie recipe is your golden ticket. We’ll start by stating the obvious: baking an apple pie at a campsite is a big […]
Making an apple pie from scratch is impressive, but making one on a camping trip is borderline legendary. If you want to really impress your camping mates this fall, then Dutch Oven Apple Pie recipe is your golden ticket.
We’ll start by stating the obvious: baking an apple pie at a campsite is a big undertaking. Without a doubt, a store bought pie would be much simpler. But life is all about the journey. And there’s no journey in picking up a pie from the store.
This recipe starts before your camping trip. It’s much easier to prepare the pie crust dough at home. The butter should be as cold as possible before kneading it into the flour, so it’s best to take it directly out of the refrigerator. The dough makes a bit of a mess, so having access to running water is nice for clean up. Finally, the dough should be tightly wrapped and refrigerated for at least an hour, but up to a week. Right before you head out on your camping trip, place the dough in your cooler and keep it cool until you’re ready for it.
Once you’re at the campsite, the trick to this recipe is to start early. Don’t wait until dinner is over to start thinking about dessert. Pies need time to cool down anyway, so get a start on it early. Give yourself at least two hours head start.
The biggest trick we learned while testing this recipe was to create parchment paper straps (folded long strips of parchment paper) to lift the pie out of the Dutch oven. It’s also important to line the bottom with parchment paper, otherwise, the sugars will caramelize and stick to the cast iron.
Peeling, de-coring, and slicing the apples aren’t too tricky, but it does take some time. Be sure to bring along a bowl big enough to mix them together with the sugar, cinnamon, and butter.
On a well-floured cutting board, divide the dough in half and roll each one out. Aim for slightly larger than your Dutch oven. Place the first layer of dough inside, pour the apple filling on top, and then cover with the second layer of dough. Be sure to cut slits to allow steam to vent out.
For the coals, you’re aiming to bake for 1 hour at 350 F. For our 10 inch Dutch Oven that means 21 coals on top and 7 coals on bottom. In order to maintain temperature, coals might need to be replenished midway through the process. It’s also a good idea to rotate the lid / Dutch oven periodically to ensure even heating.
When the pie is looking golden and delicious, remove from the heat and lift the pie out using the straps. If your campmates haven’t already gathered around in wild anticipation yet, they will be. Slice it up and enjoy. You’ve earned it!
Dutch Oven Apple Pie
Combine flour with sugar and salt. Cut butter into ½ inch chunks and knead them into the flour until shaggy. Add water and continue kneading until it comes together into a ball. Divide in half. Form each half into a 4-inch disk and wrap tightly. Refrigerate.