S’mores suck. They are messy, they don’t taste like much, and someone always ends up covered in flaming marshmallow. When it comes to camp desserts, or just about any meal for that matter, it’s hard to beat a cast-iron pie tin.
These clamshell-like pie tins have been around forever. They might be one of the most versatile camp cooking tools ever made. With a pair of square cast-iron pans at the end of wooden-handled metal poles, you can stuff in just about any combination of foods. Want a toasted sandwich? Add a couple slices of bread and your favorite fillings. Want a calzone? Simply add pizza dough and your favorite fillings.
Any time we are camping or staying somewhere with an open fireplace like this Gunflint Pines Lake House at the edge of the Boundary Waters Canoe Area in northern Minnesota, we pack ingredients for these easy pies, perfect for breakfast or dessert.
Canned biscuit dough makes the perfect crust. The larger, say “grand” sized, canned biscuits work best to fully fill the pie tin. You will need two biscuits per pie. Fill the pies with your favorite fruit. We used sliced fresh strawberries and a bit of sweetened cream cheese for these. For an even sweeter treat, dust the finished pies with powdered sugar or drizzle with honey while they are still warm.
1 can of large-sized canned biscuits
Nonstick cooking spray
16 ounces strawberries, sliced
Two 8-ounce blocks of cream cheese, softened
1 cup powdered sugar, plus more for dusting
1 tablespoon lemon juice
Start by slicing the strawberries. If you don’t have strawberries, you can substitute your favorite fruit like blueberries, blackberries, raspberries, or even sliced apples or peaches.
In a mixing bowl, add 1 cup powdered sugar to the softened blocks of cream cheese. Add the lemon juice. Use a spoon or a hand-held mixer to beat the sugar into the cream cheese until the mixture is smooth.
Spritz each side of the pie tin with nonstick spray. Use your hands to stretch a biscuit out into a roughly square shape large enough to cover one side of the tin. Push the dough into the pan, making sure it reaches the edge so that the top and bottom dough pieces touch as the pies cook. Repeat the process with the opposite side.
Spread a layer of sweetened cream cheese over one side of the dough, leaving a thin strip of bare dough all the way around. Pile on your fruit filling of choice over the cream cheese. Fold the two sides of the pie tin together and clip the handles.
Hold the tins over an open fire, turning occasionally, cooking for 15 to 20 minutes or until the pies are cooked through. It’s normal for some of the dough to squirt out from the edges of the pie tins. Just trim off the excess before you eat the pies if it gets a little dark from the fire.
Open the pie tins and check for doneness. If the crust is golden brown and the pies look finished, pull them from the tin and cook another. We usually run three to four tins at a time so that everyone can eat together.
Sprinkle the warm pies with additional powdered sugar or drizzle with honey before serving.
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