June 29, 2018
Is there anything better than summer campfires under the stars? Yes, a summer campfire under the stars with a freshly homemade pie you made (even the stream will tickle your tastebuds)! Be the [insert famous chef] of your next camping trip and blow everyone’s mind. This pie recipe is like fishing with dynamite – it’s so easy, it’s not even fair.
Time: 1 ½ hours
- Pie Crust (Ready-made from Trader Joe’s)
- 510g Blueberries
- 340g Black Berries
- 170g Raspberries
- Juice from half a lemon
- 1 cup of turbinado sugar (3/4 cup if your berries are extra sweet)
- ⅓ cup tapioca flour
- ½ tsp of kosher salt
- ¼ tsp ground coriander
- ½ cup melted butter
- 6 tbsp turbinado sugar
- Zest of half a lemon
- 1 tsp baking powder
- 1 ⅓ cups all-purpose flour
- Pinch of salt
Since pies are so dependant on the sweetness of the fruit, maple syrup is a great topper just in case the pie doesn’t turn out sweet enough.
- Dutch oven
- lid lifter to carry dutch oven out of the fire
- Parchment paper to line the oven
- Metal tongs
- Large mixing bowl
- Rubber spatula
- Build a campfire and to set up the coals.
- Cut parchment paper to size and line dutch oven.
- Place pie crust in the dutch oven on top of parchment paper. Dock the bottom with a fork.
- Par-bake the crust in the fire for 8 min.
- Mix berries with lemon juice, sugar, salt, coriander, and tapioca flour in a large mixing bowl.
- Once the crust is done par-baking, scrape filling into the prepared pie shell.
- In the mixing bowl, combine the melted butter, sugar, lemon zest, baking powder, all-purpose flour, and salt until they’re well incorporated.
- Scatter crumb on top and bake for 50 min (rotating dutch oven every 10 min for even distribution of heat). You will know when fruit pies are ready when the filling is bubbling at the edges and center of the pie.
- Take out of the fire and let the pie cool close to room temperature with the lid off.
- Serve and enjoy!