Dutch oven apple pie

Alright, I admit that apple pie was the primary reason I wanted a dutch oven. A home van-cooked pie tops off a long day hiking or biking like nothing else, so after my recent successes in dutch oven cooking I whipped up my plans for van-made apple pie.

A ‘from scratch’ crust (my first since I was a pre-teen) evolved from flour, salt, butter, and a little water. This was then formed into a small loaf pan, filled with apple filling (canned this time), and set in the already pre-heated Dutch Oven, elevated off the bottom to prevent bottom-burn. I kept my heat just one notch above the minimum, which I knew would give me 400-450 degrees inside.

45 minutes later the crust had browned and pulled away from the sides of the loaf pan… my cue to pull out my knife and fork and get ready to eat. My next attempt will include a top-crust… something I was concerned would not brown, but now I believe the butter will take care of that for me.