Post by braided-rug on Dec 21, 2006 21:27:07 GMT 10
Apple Spoon Pie
Taken from Marla Rawlings' Outdoor Cooking Guide 6 cups apples, cored, peeled and chopped 1 can refrigerated crescent rolls 1/2 cup sugar 1 1/2 cups sour cream 1 tsp. cinnamon 1 cup brown sugar (packed)
Spread apples on the bottom of a well-oiled Dutch oven. Combine white sugar and cinnamon and sprinkle over the apples. Toss to coat apples.
Unroll crescents and place on top. Combine sour cream and brown sugar and spread over dough. Cook on low heat over the Camp Chef stove with 18-20 hot charcoal briquettes on top of a 12" Camp Chef Dutch oven for 12-15 minutes. Remove from stove and let cook with charcoals on top for another 20-25 minutes more until the apples are tender and top is deep golden brown. Rotate lid and check often.
Hint: Elevate your Dutch oven with the Wok Ring to lower the bottom heat temperature when using your Camp Chef stove.
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Sept 19, 2015 1:25:44 GMT 10
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Sept 19, 2015 1:49:49 GMT 10
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Jun 4, 2018 22:10:12 GMT 10