Dutch Oven Apple Pie
One thing I will never forget as long as I live, That smell of apple pie
From my grandmothers kitchen. There is just something about a big cast iron
dutch oven filled with apple pie that was more than any kid in that house could resist.
I like this old recipe that has been in my book for years & I am sure you will enjoy baking this apple pie in your own cast iron dutch oven too! After trying our last pot roast recipe made with Camp dog Cajun seasonings you will really want this topped with a bowl of home made ice cream, made on your front porch with your own ice cream maker.
For many more recipes don’t forget to like our page on Facebook.
8 cups baking apples, thin, sliced and peeled 1 teaspoon nutmeg
2 tablespoons lime juice 1/2 teaspoon salt
1 cup sugar 2 tablespoons butter or margarine
1/3 cup flour pastry dough for double crust pie
1 teaspoon cinnamon
1/2 cup butter or margarine 3 tablespoons heavy cream
1/2 cup brown sugar, packed 3/4 cups pecans, chopped
In a large bowl, toss apples with lime juice. Combine dry ingredients; add to apples and toss lightly. Place bottom crust which
is 2 inches larger than the 12 inch dutch oven, in the dutch; press firmly against the side of dutch. Add the apple mixture and
spread evenly over the botton of the dutch. Add 2 tablespoons butter in pieces over the top of apples. Place the top crust which
is the same size as the lid of the dutch oven on top of apples, fits nicely over and around the edges so the bottom crust on the
edge of dutch folds down over the top crust and seal with fingers. Cut steam vents. Bake with 10 briquettes on the bottom and
15 on top for 45 minutes to 1 hour. Mix topping in a 8 inch dutch with 5-6 briquettes on the bottom and bring to a boil. Boil 2
minutes and add pecans. Pour over top of pie the last 10 minutes of cooking and cook until the topping bubbles. Remove from
heat and cool; serve slightly warm.