Dutch Oven Apple Pie
There is almost nothing else that will make your campsite feel more like home than an apple pie.
- 4 medium apples
- 2 tablespoons butter
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher or sea salt
- 1 1/2 sticks buttter (12 tablespoons)
- 3 tablespoons ice water
- Combine flour with sugar and salt. Cut butter into 1/2 inch
chunks and knead them into the flour until shaggy.
- Add water and continue kneading until it
comes together into a ball. Divide ball in half.
- Form each half into a 4-inch disk and
wrap tightly. Refrigerate.
- Light 28 coals to preheat. They are ready once
they begin to turn ashy in spots.
- Peel, core and slice apples. Place in a bowl.
- Chop butter into 1/2-inch chunks and add to bowl. Sprinkle in cinnamon
- Separately, combine 1 tablespoon water with 1 tablespoon cornstarch. Add
to bowl and toss.
- Fold long sections of parchment paper into straps. Place along
the bottom of the Dutch oven in a perpendicular pattern.
- On a floured cutting board, roll out one disk of dough. Place dough in disposable pie
- Pour apple mixture over the dough. Make sure apples lay relatively flat.
- Roll out another piece of dough in a rough circle.
Place on top of the apple mixture. Crimp any excess dough around the edge.
Cut slits in the top of the dough, toward the center, to allow steam to release.
- Set pie in the Dutch oven.
- Bake in Dutch oven at
around 350 degrees F for one hour, placing 7 coals under the Dutch oven and
21 coals on the lid. Coals may need to be replenished midway through the
baking process in order to maintain temperature.
- Remove from Dutch oven using the parchment paper straps. Allow the pie to
cool for at least 50 minutes.
- Slice and serve.
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