In mid-October, we made a pilgrimage to Rocky Mountain National Park, which is the land of milk and honey as far as my husband is concerned. We lucked out: the park can easily be snowy by that time of year, but this year the elk were still out and the aspens were in their full glory.

The Husband, in the promised land

We are committed tent campers. Camping food is one of my very favorite parts of the experience, hands down, and cast iron pie irons are an essential. I grew up on campfire pies made with cheap white bread (another camping essential) and canned pie filling (apple, please). But, in recent years I’ve been playing around with ingredients with very tasty results.

It was difficult to decide which of those mouth-watering ( –and mouth-burning! I often find it too hard to wait for them cool, and then misery ensues– ) pie to choose for this week’s post, but apple pie won out. The good news is that I’m sure we’ll go camping more than once this year, so there will be time for more campfire pies next spring.

Pre-campfire apple pies

(Do not be deceived–that delectable dessert in front is a pie, not a sandwich! Square pie irons=cognitive dissonance.)

Also, it turns out that one sure-fire way to prevent yourself from burning your mouth on your pie is to take lots of pictures of them first.

Apple Pie, Campfire Style (made 10/15/15)
makes 1 serving

Ingredients:
½ an apple, sliced very thin (approx. 1 ½ Tbsp. – you will likely have extra)
1 marshmallow, cut in half
2 slices of cheap-o white bread
butter or margarine (margarine spreads more easily

Butter the two bread slices. Place one on each side of the pie iron, with butter side facing the cast iron.

Heap apple slices in the middle of one slice of bread, topping with marshmallow halves. Do not overfill—you want to be sure that the edges of the bread will crimp tightly together when you close the pie iron.

Seal the pie irons closed. (Eat the crumbly edges of bread that remain on the outside.) Bake by placing over coals, checking frequently and turning over partway through. The pie is done when the bread has turned a toasty golden brown on both sides.