Autumn is one of my favorite seasons, and apples are one of my favorite fruits, which means I cannot let autumn pass without enjoying some apple pie. I especially love apple pie that has been cooked in the dutch oven.The crust becomes a crispy, golden-brown, and the apples melt in your mouth. Best of all, it is a pretty fool-proof recipe. This pie will be the perfect way to end your weekend at the campground or your cookout in the backyard. This recipe comes from the Dutch Oven & Cast Iron Cooking book with our own additions. We have an eight-quart Lodge dutch oven that is the perfect size for this pie and many other meals.
– 1 box refrigerated pie crust (2 ct – I prefer Pillsbury)
– 4 to 5 large apples (Granny Smith and/or Braeburn)
– ½ C. sugar
– 2 T. brown sugar
– 1 tsp. ground cinnamon
– 1/8 tsp. ground nutmeg
– 2 T. flour
– 2 T. butter, cut in small cubes
– Egg white
– Coarse sugar
All of the ingredients should be fine in a cooler if you are planning to bake the pie at a campground. Let the pie crust stand at room temperature for 15 minutes to soften (use your best judgment if camping). Peel and core the apples; slice thin and evenly. In a bowl, mix sugar, brown sugar, cinnamon, nutmeg, and flour. If you are camping, I recommend slicing the apples in advance and keeping the spices separate from the apples. Once you are getting ready to bake the pie, then combine the apples and spices.
At this point, I recommend lighting the coals; it will be about 15 minutes or so until they are hot. A general rule of thumb is that each coal briquette increases (or decreases) the temperature of the oven by roughly 10 degrees. For this recipe we used 25 – 30 coals.
Press one of the pie crusts against the bottom and up the sides of a 9” deep metal pie plate and let the extra crust hang over the sides. Add the apples and spices. Sprinkle with the pieces of butter. Place the remaining pie crust on top. I prefer to cut the crust into strips to create a weave pattern, but you can also keep it as a whole piece with multiple slits cut into the crust. Pinch together the edges of the bottom and top crust. Whisk the egg white until frothy, brush on top of the crust, and sprinkle with coarse sugar.
Place the pie pan inside of the dutch oven. Cooking the pie in a pan makes the pie easier to serve and it is easier to form the crust. Put the lid on the dutch oven and it is ready to be placed in the coals. Roughly 1/3 of the coals should go underneath the oven and the remaining coals go on top. Cook the pie for 50 to 60 minutes until the crust is golden-brown. You may need to rotate the oven so the pie will cook evenly. Bon appetit!