Over The Campfire
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BY LEXIE ANGELO I PHOTOGRAPHY BY BRANDIE J. WRIGHT
ooking a meal over a fire is one of the highlights of camping. While campgrounds and provincial parks may have restrictions in effect, or limited sites available in the months to come, you can always enjoy a backyard affair – and one classic tool you will want to bring with you is a cast iron pie maker. “It’s such a versatile item, and it’s simple to use,” says Kimberly Worbeck, senior merchant, at Mountain Equipment Co-op. She explains the cast iron pie maker is popular with Albertans, and it’s easy to see why. It comes in both single and double sizes and it’s readily available online and in stores throughout the province. If you’re able to head to one of Alberta’s 500 campgrounds, the
22 Culinaire | July/August 2020
pie maker is a lightweight tool, perfect for a long weekend or a short day trip. Perfect for desserts While many campers go for the classic s’more, the cast iron pie maker offers up endless dessert possibilities. A toasted fruit pie is easy to make, and a key ingredient, such as cherry pie filling is inexpensive and often on-hand in the pantry. However, don’t overlook decadent combinations of marshmallow, peanut butter and Nutella, or more sophisticated choices, such as stuffing puff pastry with apples, brie, and walnuts, all of which are made better by toasting over the fire.
Cinnamon Apple, Brie, and Walnut Pies Makes 4 pies
Prep Time: 5 minutes Cook Time: 4-6 minutes per pie 8 slices cinnamon swirl bread ¼ cup (60 mL) soft margarine 1 can apple pie filling Brie cheese 4 Tbs walnuts, whole or pieces 1. Lightly spread margarine on each slice of bread. Place a slice in one half of the pie iron, margarine side down. 2. Scoop 2-3 tablespoons of pie filling on to the bread. Top with two slices of Brie and one tablespoon of walnuts.
