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Campfire Apple Pie: The Ultimate Guide to Delicious Outdoor Baking

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A classic homemade apple pie with a flaky crust and a delicious blend of apples, spices, and a hint of lemon. Perfect for baking at home or adapting for campfire cooking in a Dutch oven.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon milk or water

Instructions

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender (or your fingertips), cut the butter into the flour until the mixture resembles coarse crumbs. If using a food processor, pulse until the same consistency.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop when the dough just comes together and is no longer dry.
  4. Divide the dough in half. Gently flatten each half into a disc about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
  5. Peel, core, and slice the apples into about 1/4-inch thick slices.
  6. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss gently but thoroughly.
  7. Stir in the lemon juice. Dot the apple mixture with the small pieces of butter.
  8. On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under and crimp the edges to create a decorative border.
  9. Pour the apple filling into the prepared pie crust, mounding it slightly in the center.
  10. On a lightly floured surface, roll out the second dough disc into a 12-inch circle.
  11. Carefully place the top crust over the apple filling. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under and crimp the edges to seal the top and bottom crusts together.
  12. Use a sharp knife or pizza cutter to cut several vents in the top crust.
  13. In a small bowl, whisk together the egg and milk (or water). Brush the top crust with the egg wash.
  14. For the best results, chill the assembled pie in the refrigerator for at least 30 minutes before baking.
  15. Preheat your oven to 400°F (200°C). If you’re baking the pie on a baking sheet, line it with parchment paper to catch any drips.
  16. Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with aluminum foil.
  17. Let the pie cool completely on a wire rack before slicing and serving.
  18. Make the crust and filling at home before your camping trip. Store the crust discs wrapped in plastic wrap in a cooler. Store the filling in a separate container.
  19. You’ll need a Dutch oven with a lid.
  20. Build a campfire and let it burn down to hot coals. You want a consistent heat source.
  21. Assemble the pie in the Dutch oven as described above. You can line the Dutch oven with parchment paper for easier cleanup.
  22. Place the Dutch oven over a bed of hot coals. Place more hot coals on top of the lid. The number of coals you need will depend on the size of your Dutch oven and the heat of your coals. A good starting point is about twice as many coals on top as underneath.
  23. Rotate the Dutch oven and the lid every 15-20 minutes to ensure even baking. Check the pie after about 45 minutes. It’s done when the crust is golden brown and the filling is bubbling.
  24. Let the pie cool slightly before slicing and serving. Be careful when handling the hot Dutch oven and coals!

Notes

  • Keep ingredients cold for a flaky crust.
  • Don’t overwork the dough.
  • Chill the dough before rolling.
  • Use a variety of apples for a more complex flavor.
  • Lemon juice prevents browning and adds brightness.
  • Cool completely before slicing.

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