Pie iron cherry pies
Buttery bread toasted crisp around hot cherry pie filling in a campfire pie iron, then dusted with powdered sugar. Tastes like a fried hand pie.
- Prep
- 4 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 330 kcal
Ingredients
Method
Start with a fire that has already burned down to glowing coals with no big flames (allow 30 to 45 minutes after lighting; not included in the time). You want medium-hot heat: you can hold your hand a few inches above the coals for 4 to 5 seconds. Warm two empty pie irons in the coals for a minute.
Butter one side of each bread slice. Lay a slice butter side down in each half of the open pie iron.
Spoon about 1/4 cup of cherry pie filling into the center of one slice, keeping it away from the edges so it doesn't leak. Close and latch the iron, and trim any bread sticking out.
Rest the pie iron on the coals (not in the flames) for 2 to 3 minutes, flip and cook 2 to 3 minutes more.
Open to check: the outside should be deep golden and crisp. If it's pale, close and cook each side 30 seconds longer. Tip out onto a plate, dust with powdered sugar and let cool for 2 minutes before biting; the filling is extremely hot. Repeat with the rest; with two irons, it takes two rounds.
Tips
- Blueberry or apple pie filling works the same way. Keep the opened can covered in the cooler.
- Too much filling will leak and burn on the iron, so resist overfilling.
- It is vegetarian as written. For dairy-free, swap the butter for a plant-based spread and check that your bread has no milk.
