I say mountain pie, you think….

mtnpie.jpg… what? I’m always amazed by how many people I meet (some of them campers themselves) who have never heard of mountain pies.
Me, I grew up with the hot pies cooked between two slices of bread inside a hot iron mold nestled in campfire coals.
We typically made them in the evening, after dinner, so we used peach, apple (add cinnamon to make it extra yummy), cherry and blueberry pie fillings inside for a warm dessert.
But you can also fill them with pizza sauce, mozzarella cheese and toppings for a fresh, hot, homemade pizza pocket. Or ham and cheese. Or whatever combination you think sounds yummy.
Two years ago, while camping with college friends, I learned that S’more mountain pies are not among those I prefer to make. Not only are they way too much for me (if i want a s’more, I want the real thing, not a s’more sandwiched in cooked bread), but they’re also awfully messy. I think I might still have burned marshmallow stuck to the sides of my molds!
Here are my suggestions for a magnificent mountain pie experience:

1. Don’t forget to butter the OUTSIDES of the bread — the part next to the iron.
2. Use only the single molds for the best seal on the outside of your bread.
3. The first pie will take longest to cook because the iron isn’t hot yet. But once it is — watch your pies carefully or they’ll burn in mere minutes!
4. Keep a flashlight handy for checking how toasted/burned the bread is getting if it’s dark out.
5. Don’t bother using the little hook thingys to hold the two bars together. Once the mold is hot, the bars get hot and you won’t be able to unhook it till it cools. Bad idea. Just keep them pressed together at the handles and you’ll be fine.
6. Cook mountain pies BEFORE you begin drinking any alcoholic beverages and AFTER any young children have been put to bed (or otherwise secured). The irons get very hot and the last thing you want is to spin around after taking one from the fire to realize it just hit your cute little niece.
7. Gently tap the hot mold on a wooden cutting board to release the pie from the mold
8. Let pie cool slightly before cutting (if you wish to share your pie!) — otherwise all the filling will splat out in a hot, soupy mess.
Do you have any good mountain pie recipes? Post them as comments here, along with your own mountain pie stories.

2 Responses

  1. Joan says:

    I LOVE mountain pies!!!!

  2. salvatrice says:

    haha…oops, sorry about the burnt smore leftovers 😉

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