If you want to add creativity and madness to your next camp cook we highly recommend Pudgy Pies!
Recently some of the Landmark team headed out to Paris Mountain (the beautiful pocket park in our backyard) at golden hour to decompress and bond over cold beverages and a snack. While we haven’t turned our back on the tried and true S’more we decided to shake it up a bit. We enjoyed it so much we decided to share how we made them here, with you.
The genius of these pies lies in the simplicity and infinite number of possibilities.
- Campfire pie iron (These are inexpensive and can be found online or at most outdoor/sporting goods stores.)
- Sliced bread
- Butter or non-stick spray
*We chose to make both sweet and savory pies. Our savory option was filled with deli ham, rolled and cut into strips, and a pre-home-made jalapeño pimento cheese. For our sweet pies we brought along bananas, marshmallows, peanut butter, Nutella, and chocolate.
- To avoid sticking, we buttered both slices of bread and assembled the pies butter side out. We recommend sprinkling brown sugar on the butter side of your sweet pies and salt on your savory ones.
- These don’t require a huge fire, we built a modest fire in the fireplace of our favorite shelter and cooked them similar to how you might cook a S’more. We found that somewhere between 1-3 minutes on each side depending on filling and preference but you can always crack open the iron and peak at your pie for doneness while cooking. The goal is to have a warm, melted center with a golden brown crust on the outside.
- All that’s left is to flip your pie out onto a plate, frisbee, log, whatever is close by, let cool for a second and dive in.