Rustic Apple Pie- In a Pie Plate in our 14-incher!

We've been dying to use our new 14 inch Lodge Dutch Oven.  We got in months ago, but alas, there just isn't a whole lot that you can make in a 14-incher that would suit two people.  But, after watching Billy & Sue Ruiz on Cowboy Flavor (RFD TV) make a Rum Raisin Pie in a regular pie plate then placed in a 14" DO, we thought, "we can do that!"

Erin's parents brought a sack full of fresh apples from their orchard a short while back.  We've been eating on them, but there are still a lot left needing to be used.  With a hankering for an apple pie and desire to use the 14-inch DO, we set out to bake a Rustic Apple Pie.

Here's what we ended up with:

Rustic Apple Pie
14" Dutch Oven
21 coals on top, 11 on bottom

After a bit of practice, homemade pie crust is really a cinch to make.  The trick is not to over-work it.  If you over work it, the gluten in the flour becomes very "gummy" and your crust will be tough.  Another trick is to use cold butter or shortening.  But, if we were making this at the campground instead of at home, I think refrigerated pie crust might be the way to go.  Easier.  Less Messy.

Anyway, this is the recipe we use for pie crust:

3 cups flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold shortening or butter
6 tablespoons ice cold water (This really depends on the weather, sometimes we need more, sometimes less)

Combine flour, salt, sugar.  Cute in the shortening with a fork or pastry cutter until it resembles coarse crumbs.  Slowly add ice water until it comes together as you mix with (gasp!) your fingers.

Rather than dividing this into two pieces (for a top and bottom crust), we just rolled the dough out into a VERY large circle and then transferred it to the pie plate, patting it down in the bottom.

Then we worked on the filling:

3-4 cups cored and sliced apples (you can peel them, or not, depends on your preference)
3/4 cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon.

Slice the apples into crust the pie plate.  Don't worry if you are slow and they start to turn a little brown.  Nobody will ever know the difference.  Once you've filled your crust as full as you'd like, combine the sugar, cornstarch, and cinnamon in a bowl and sprinkle over top.  There is no need to toss the apples or anything.

Then, take the large edges of pie crust and begin folding them up and over.  Leave a small opening at the top for steam to escape.

Bake for about an hour at 350° with the number of coals listed above.  Delish!