Dutch Oven Hand Pies

When November rolls around, we start to crave warm, cinnamony apple pie. It’s hard to improve upon something as classic as apple pie, but these festive hand pies are the perfect combination of gooey and crispy. Somehow, apple pie tastes even better when baked outside over a camping stove. So grab some apples from the orchard (or store) and try the tastiest little hand pies– just in time for the holidays!

Equipment and Supplies

• Dutch oven or deep skillet
  
• Camp stove
• Two oven mitts
• Cooking thermometer
• Heat-proof tongs
• Saucepan (to pre-cook the filling)
• Mixing bowl
• Measuring cups and spoons
• Large mixing spoon or spatula
• Knife for chopping
• Fork for pressing crust edges
• Cutting board
• Rolling pin (if using homemade crust)
• Mason jar or biscuit cutter (for cutting 4-6 inch rounds in the crusts)
• Silicone brush (for egg wash along crust edges)
• Wire cooling rack or paper towels

Pie Filling Ingredients

• Six Granny Smith apples (approximately eight cups of apples after slicing)
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• One tablespoon of all-purpose flour
• One teaspoon of ground cinnamon
• ¼ teaspoon ground nutmeg
• Juice of one lemon
• Small pinch of salt
• Two tablespoons salted butter (to melt in the saucepan)
• One large egg (lightly beaten in a small bowl for the egg wash and crust edges) or two tablespoons of milk

 Pan Frying Ingredients

• Three cups of vegetable oil or melted coconut oil
• Confectioner’s sugar (for dusting the warm pies)

Prepare at Home

• Your favorite pie crust recipe (enough for a top and bottom crust, chilled)
• Or, a Pillsbury pie crust (top and bottom crust, frozen)

Campsite Pie Filling Prep

• Set out the prepared pie crusts to thaw as you make the filling.
• Peel, core, and slice your apples into ½-inch thick pieces.
• Grab your large mixing bowl and combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
• Melt two tablespoons of salted butter in a saucepan on a camping stove at medium-low heat.
• Pour the prepared filling into the saucepan with the melted butter.
• Cook the filling– stirring constantly– for approximately five minutes until the sugar caramelizes around the apples. This extra step will help your hand pies cook more evenly and give your filling a rich caramel flavor.
• As your filling cools, roll out your pie crusts. Use a mason jar or biscuit cutter to cut hand-pie rounds 4-6 inches in diameter. The two crusts should yield 6-8 rounds.
• Spoon two tablespoons of the apple pie filling into the center of half of the crusts. Save the other crusts to use as a top crust.
• Brush the edges of the filled bottom crust with some egg wash, milk, or water. Place a top crust over the filling.
• Flute the crust edges with your hands or press the edges together with a fork.
• Your hand pies are now prepped and ready to bake!
  

Baking on the Camping Stove

1. Heat the oil in the Dutch oven until it reaches 350 degrees Fahrenheit. Be sure the oil reaches temp before cooking. Otherwise, your hand pies will disintegrate in the oil instead of crisping. (Note: The hot oil should be a ½-inch deep in the Dutch oven. Adjust the oil amount accordingly.)

2. Once your oil is hot, place two or three hand pies in it and fry them for approximately three minutes on each side before flipping.

3. Once your pies are golden and crispy on each side, remove them from the oil and allow them to cool on a plate with a wire cooling rack or paper towels.

4. Dust your pies with powdered sugar and savor every autumn bite!