Fireside Fruit Pie Recipes

CAMPFIRE PIES

Steps:

• Make sure the campfire is very hot with glowing coals.
• Spray the insides of the sandwich iron with nonstick cooking spray.
• Lay a piece of bread in each side of the iron and press it down slightly to make an indentation in the bread. Place a few tablespoons of fruit on the bread and sprinkle on about 1 teaspoon of the cinnamon sugar mixture. Lay the other piece of bread on top of the other.
• Connect the two sides of the sandwich iron and press down, locking the handles together. Scrape away any bread hanging out of the irons as it will burn in the hot coals. Place the iron right in the middle of the hottest part of the fire and leave it there for about 2 to 3 minutes. The sides should be toasted golden brown when ready. The pie will be very hot, so allow it to cool for a couple minutes before eating.

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

FIRESIDE FRUIT PIE

Steps:

• Prepare pastry for a two crust pie or use store bought rollout pie pastry.
• Heat your oven to 425*F. In a large saucepan, combine reserved apricot liquid, sugar, cornstarch, apples, dates and lemon juice. You may sprinkle the nutmeg over the top now, if desired. Cover; cook gently until apples are soft, stirring occasionally. Remove from hea and fold in apricot halves. Spoon this mixture into pastry lined pie pan.
• To make a decorative top crust, use canape(or small cookie) cutter(1") to cut out center of dough. Repeat cutouts in an evenly spaced pattern, working from center to within 1 1/2" of edge. Arrange pastry over filling. Fold the edge of the top pastry under bottom pastry. Press together to seal; flute edge.
• Bake at 425*F. for 25 to 35 minutes or until crust is golden brown and filling bubbles. Enjoy!

FIRESIDE PIES

Steps:

• 1. Need one good camp fire.
• 2. For as many as you would like to serve, butter bread on one side. Then, begin filling your breads. For fruit pies use your jellies and for your pizza pies use your pepperoni and cheese. You can be creative and make any sandwich you want.
• 3. These are the sammies that my Dad makes for the adults and kids at camp.
• 4. He loves making them for everyone and helping make smores too.
• 5. (The Hobo cast-iron pie iron can be bought online at Cabela's if you cannot find it in a hardware store.)