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Upper Crust Apple Pie - Perfect for making in a Dutch Oven, Camp Oven or RV Oven - Camping For Foodies .com

Thanksgiving Upper Crust Apple Pie Camp Dessert

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Author: Kim Hanna
Camping For Foodies Dessert Camping Recipes: Thanksgiving Upper Crust Apple Pie Camp Dessert
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Ingredients

For The Crust

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 cup flour
  • 1 egg beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Apple Mixture

  • 9 granny smith apples peeled, cored and sliced
  • 1/2 cup sugar depending on tartness of apples, you may want to add more or less sugar
  • 1/2 cup ground cinnamon

For The Pan

  • Butter about 1 tablespoon

Instructions

  • Preheat oven to 375 F degrees.
  • Make the crust, combine ingredients in bowl and mix with a hand pastry blender or fork, then set aside.
  • Prepare the apples, in separate bowl, toss together with the sugar and cinnamon to coat the apples. Camp Cooking Tip: Taste the apples and determine how sweet or tart they are before tossing with sugar. Adjust the amount of sugar you use based on the flavor of the apples.
  • Prepare the pie pan or Dutch oven. Butter a 9-inch pie dish or 10-inch Dutch oven if you are baking directly in the oven.
  • Pour the apple mixture into the prepared dish, then sprinkle with crust topping.
  • Bake at 375 F degrees until the apples are softened and the crust is browned (approximately 1 hour).
  • Serve it. Let the pie cool a bit and serve slightly warm (we like to add a scoop of vanilla ice cream too!)

Notes

Note: For a 14-inch Dutch oven you need 34 coals total = 22 Top/12 Bottom. This particular time I made my Upper Crust Apple Pie Camp Dessert, I was making a lot of other recipes ... so ... I did not want to have to clean my Dutch oven after making this pie ... and ... I ran out of liners. My solution: I used a 9-inch glass pie dish inside my 14-inch Dutch oven so I could easily lift this pie out of the oven when it was done baking. It is best to raise the internal glass dish away from the bottom of the Dutch oven with a Cast Iron Rack/Trivet during cooking. These trivets are pre-seasoned which is great for lifting cuts of meat off of the pan bottom to prevent scorching too. If you are baking this directly in a Dutch oven, use a 10-inch oven and you will need 23 coals total = 16 Top/7 Bottom.
Note: Baking times vary depending on outside air temperature, elevation and humidity so be ready to make adjustments as necessary. See my Dutch Oven Temperature Chart post for more information and tips.
Here are a few more useful links:
Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/
Camping For Foodies Recipes List https://www.campingforfoodies.com/camping-recipes-list/
Our Products https://www.campingforfoodies.com/shop/

Nutrition Information

Serving: 1g | Calories: 373kcal | Carbohydrates: 73g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 23mg | Fiber: 8g | Sugar: 49g