Campfire Apple Pie Recipe

Apples: Fresh and juicy, these are the star of the pie, providing natural sweetness and texture.

Sugar: Adds sweetness to the filling, balancing the tartness of the apples.

Cinnamon: A warm spice that enhances the flavor of the apples.

Nutmeg: Adds a subtle, earthy spice that complements the cinnamon.

Butter: Adds richness and helps create a luscious filling.

Pie crust: The base and top of the pie, providing a flaky and delicious contrast to the soft filling.

When preparing the pie crust for this campfire apple pie, make sure to chill it in the refrigerator for at least 30 minutes before placing it in the cast iron skillet. This helps the butter in the crust to remain solid, creating a flakier and more tender texture once cooked. Additionally, when making a lattice top, use a sharp knife or a pastry wheel to cut even strips, which will ensure a more professional and visually appealing finish.

• apples - Substitute with pears: Pears have a similar texture and sweetness when cooked, making them a good alternative for apples in pies.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, which can enhance the flavor of the pie.

• cinnamon - Substitute with allspice: Allspice has a warm, spicy flavor that can mimic the taste of cinnamon in baked goods.

• nutmeg - Substitute with mace: Mace is the outer covering of the nutmeg seed and has a similar flavor profile, making it a good substitute.

• butter - Substitute with margarine: Margarine can be used in place of butter for a similar texture and flavor in the pie filling.

• pie crust - Substitute with graham cracker crust: A graham cracker crust provides a different but complementary texture and flavor to the apple pie filling.

• Allow the apple pie to cool completely before storing. This helps to prevent condensation, which can make the crust soggy.
• Wrap the pie tightly with plastic wrap or aluminum foil. Ensure there are no gaps to keep the pie fresh.
• For short-term storage, place the wrapped pie in the refrigerator. It will stay fresh for up to 4-5 days.
• If you plan to keep the pie for longer, consider freezing it. First, wrap the pie in plastic wrap, then cover it with a layer of aluminum foil to prevent freezer burn.
• Label the wrapped pie with the date to keep track of its freshness.
• Store the wrapped pie in the freezer. It can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the pie in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning.
• Heat the pie for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes if you prefer a crisper crust.
• Serve the reheated apple pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

• Preheat your oven to 350°F (175°C). Place the leftover apple pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the filling is warmed through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of apple pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently to ensure it doesn't become soggy. For an extra touch, add a scoop of vanilla ice cream or a dollop of whipped cream after reheating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the apple pie slice in the basket and heat for 3-5 minutes. This method helps maintain a crispy crust while warming the filling.

• On the stovetop, use a skillet over medium-low heat. Place the apple pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method works well if you prefer a slightly caramelized crust.

• For a campfire reheat, wrap the apple pie slice in aluminum foil and place it near the hot coals, not directly in the flames. Heat for about 10-15 minutes, turning occasionally to ensure even warming. This method brings back that smoky, outdoor flavor.

• Mixing bowl: Use this to combine the apples, sugar, cinnamon, and nutmeg.

• Peeler: Essential for peeling the apples.

• Apple corer: Handy for coring the apples.

• Knife: Needed for slicing the apples.

• Cutting board: Provides a safe surface for slicing and coring the apples.

• Cast iron skillet: This will hold the pie crust and apple mixture over the campfire.

• Pie crust: Either store-bought or homemade, this forms the base and top of your pie.

• Butter knife: Useful for cutting the butter into small pieces.

• Campfire: The heat source for cooking the pie.

• Spatula: Helps to serve the pie once it's cooked.

• Oven mitts: Protect your hands when handling the hot cast iron skillet.

• Cooling rack: Allows the pie to cool slightly before serving.

Prepare the filling in advance: Mix the apples, sugar, cinnamon, and nutmeg at home and store in a sealed container.

Use pre-made crust: Opt for a store-bought pie crust to save time on preparation.

Pre-cut butter: Cut the butter into small pieces beforehand and keep it chilled until ready to use.

Organize ingredients: Have all your ingredients measured and ready to go before starting the recipe.

Cook over even heat: Ensure your campfire is at a consistent temperature to cook the pie evenly.