Pie iron (hobo pie) kit
Be the first to rate it
How to make pudgy pies in a pie iron over the campfire, with an apple-cinnamon version and lots of filling ideas.
Ingredients
Pie iron basics
- A pie iron (cast iron, clamshell style)
- Bread or other stuffed bread plus fillings
- Butter or nonstick cooking spray
- A butter knife for trimming
- Heat-resistant gloves
- A campfire with coals or flames
Apple-cinnamon pudgy pie
- 1 tablespoon butter softened
- 2 slices white bread
- 1 small McIntosh apple thinly sliced
- 2 to 3 teaspoons cinnamon sugar
Equipment
- cutting board
Directions
Pie iron method
- Season the pie iron before its first use, even if it came pre-seasoned.
- Spread plenty of butter on the bread, or spray the iron.
- Put the sandwich in the iron and close it; trim any bread hanging over the edge with a butter knife so it doesn’t catch fire.
- Set the iron in the coals or flames, held flat with the seam parallel to the ground; flip now and then until hot and toasty.
Apple-cinnamon pudgy pie
- Butter both slices of bread. Place one slice buttered side down in a greased sandwich iron; add layers of apple and cinnamon sugar; cover with the other slice buttered side up. Close the iron.
- Cook over a hot campfire for 5 to 7 minutes, turning now and then, until golden brown.
Notes
Pie irons are very hot out of the fire; wear heat-resistant gloves and supervise kids closely. Fillings are very hot inside. Keep meat and cheese fillings in the cooler until use.
Nutrition
Serving: 194g | Calories: 331kcal | Carbohydrates: 48g | Protein: 5.6g | Fat: 14g | Saturated Fat: 7.7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 369mg | Potassium: 215mg | Fiber: 7.1g | Sugar: 15g | Vitamin A: 431IU | Vitamin C: 0.2mg | Calcium: 143mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving). Brands and portions vary, so use it only as an approximation.