Pie iron (hobo pie) kit

Course Main Course

Cuisine American

Keyword campfire dessert, camping food, pie iron recipes, pudgy pies

Prep Time 10

Cook Time 8

Total Time 18

Servings 1 serving

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

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

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.