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Dutch Oven Pies

Dutch Oven Pies

A special thank you to Grace Froh for this delicious recipe! This looks AWESOME!!

Directions:

1. Lay down your tin foil shield and place 16 briquettes in a circular fashion, One large circle then a smaller inside of that. Space evenly so the heat is even.
2. Set your 14 in” dutch oven on the shield.
3. Place the lid on top with 18 or more briquettes on the top. Heat the dutch oven up to 425 degrees (vary the briquettes as needed). A heat gun is VERY use full for this dish, it’s very important it doesn’t get to hot! Check the temperature at the inside bottom of the oven.
4. Set five skillet pies in the bottom. the handles go in toward the center, but angled toward each other as well. The pies should fit in perfectly. Don’t let the crust touch from one pie to another if possible. Place the lid on top and cook for about 12 minutes. Rotate the pot and the lid every 5 minutes a quarter turn.
5. Take the tinfoil out of the pies. Be gentle!!! Carefully pierce the dough inside the skillets with a fork then cook for another 10 minutes. Reduce the heat to 375 by removing briquettes. Watch the shells carefully until the are a golden brown.
6. Whisk the two egg whites until frothy and brush the shells lightly while still hot. cook for another 2 minutes.
7. Finally place the skillets on a cooling rack and let them cool completely before filling.
 
Note: This also can be done in a regular ore camp oven. Follow the same steps.
 
Ingredients:
Making the Pie Crust:
Pie Dough- this will make a double crust (also highly recommended)
2 cups all-purpose four
1 cup cake flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1stick) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 2 tablespoons cold vegetable shortening, cut into pieces
1/2 cup liquid (2 egg yolks and water to equal 1/2cup)
2 egg whites, reserve these for the end of baking
 
Directions:
1. Put the flours, sugar, and salt in a large bowl and mix well.
2. Scatter the butter over the dry ingredients and use fingertips until the butter is broken into fine pieces.
3. Add the shortening and repeat.
4. Sprinkle half of the egg yolk/water mixture over the dry mixture. Toss well with a fork to dampen the mixture. Add the remaining liquid in 2 stages and continue to toss and mix. (All of the liquid may not be used.)
5. Using your hands, pack the dough as you would a snowball. If making a double crust, divide the dough in half. Knead each piece 2 of 3 times (be care full not to over work the dough!). Put each in the center of a piece of plastic wrap and flatten it into a disk about 3/4 inch thick. Wrap in the plastic wrap and refrigerate until firm enough to roll out.
6. Taking small sections of dough at a time, place the dough on floured wax paper. Roll the dough with a floured rolling pin from the middle out. Make sure to keep the dough even. Use a bowl to cut out a circular shape. Around 6inches in diameter (3 inches in radius). Place the excess dough aside for later use, so you don’t over handle it. Use this at the end.
7. With the skillet, place tinfoil inside, centered, and bring up the edges. I recommend thin sheets of it, what they sell for baking potatoes, works best. Remove the tinfoil and put to the side.
8. Butter the skillet. Don’t be stingy, use the butter. Grease the entire skillets inside well. With your circular pie dough, center it in the skillet and press it down. Be gentle and don’t rip it. With the excess dough on the sides, pinch your fingers around it to make a good looking pie finish.
9. Place the molded tinfoil in the pie and fill with pie weights. Beans work great!!! Fill completely to the top  of the skillet.
- You are now ready to put your pies in the oven! This is a great crust for any creamy pudding pie. Wait until cooled then place your desired desert inside. Garnish to your pleasure, then devour this scrumptious dish!-
 

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