Your campfire pie iron isn't just for sandwiches and this blueberry pudgy pie recipe is proof. Filled with a sweet and tangy blend of blueberry sauce and cream cheese, this handheld pie is the ultimate campfire dessert.
Many years ago, on a trip down the Oregon coast, I ate a very memorable blueberry and cream cheese stuffed French toast at a little waterfront breakfast spot. It was over-the-top indulgent, and probably more suited to dessert than breakfast, but so incredibly good that I'm still thinking about it more than 20 years later.
The combination of cream cheese and blueberry was the perfect blend of sweet, creamy, and tangy, and I knew that it would make the perfect filling for a hobo pie. This one is definitely intended to be dessert, but I won't tell if you want to indulge in it for breakfast. You are camping, after all.
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Why This Recipe is Great for Camping
- It's a pie iron recipe that requires only 3 ingredients.
- It's an easy camping dessert that's ready in 15 minutes.
Ingredients and Substitutions
- Pie crust--You can use store-bought refrigerated pie crust or your own favorite homemade pie dough for this recipe. If you're using homemade dough, roll it to about ⅛-inch thickness before cutting it into squares. One pie crust will provide you with enough dough to make 2 to 3 pies.
- Blueberry sauce--This blueberry pudgy pie recipe uses my 3-ingredient blueberry sauce. Feel free to substitute another type of berry sauce, like this huckleberry sauce, or swap in your favorite homemade or store-bought preserves.
- Cream cheese--Use full-fat cream cheese for the best results. Low fat cream cheese may not melt as smoothly as full fat. Let your cheese come to room temperature before using. This will make it easier to mix.
How to Make Campfire Pie
1. Mix the blueberry sauce and cream cheese in a bowl.
2. Lay one square of pie dough on half of the pie iron, then spoon half of the filling over the dough.
3. Top with the other half of the pie iron.
4. Cook over a hot campfire, flipping once, until golden brown on both sides.
FAQs
In its simplest form, pudgy pie, or mountain pie, is a sandwich cooked in a pie iron over a campfire. Traditionally, it's made with two slices of white sandwich bread and any type of sweet or savory filling, although it can be made with pizza dough, pie dough, crescent rolls, or other dough products.
Definitely. Swap in canned pie filling for a super easy version of this campfire pie, or get creative and mix up your own favorite pie fillings. Be sure to use a filling that isn't too thin though, as it may leak out and burn.
To check your pie, remove the pie iron from the fire and carefully open it. I find it helpful to do this on a picnic table so that you don't accidentally drop the pie. Each side should be golden brown and the crust should look slightly dry and flaky. If the dough still looks raw or is very pale, close it up and return it to the fire for a few extra minutes.
Tips and Troubleshooting
- Spray the inside of the pie iron well with cooking spray to avoid any sticking.
- Trim away any pie dough sticking out from the pie iron before cooking so that it doesn't burn.
- Hold the pie iron as flat as possible while cooking to avoid having the filling leak.
- Let your campfire pie cool for at least 5 minutes before biting into it. The filling will be very hot after cooking!
More Campfire Dessert Recipes You'll Love
Recipe
Blueberry Pudgy Pie
Equipment
Ingredients
- ¼ cup blueberry sauce or blueberry preserves
- ¼ cup cream cheese room temperature
- Cooking spray
- 4 square pieces pie dough cut to fit the pie cooker
Instructions
- Prepare a campfire.
- In a medium bowl, mix the blueberry sauce and cream cheese until well combined. It's ok if the mixture isn't completely smooth.
- Lay the two pieces of the pie iron flat with the insides facing up and spray well with cooking spray. Lay one piece of pie dough into one side of the pie cooker.
- Spoon half of the filling mixture in the center of the pie dough, then top with a second piece of dough. Press the edges of the dough together to seal.
- Lay the other half of the pie cooker on top and close it together.
- Cook over hot flame, keeping the pie iron level while cooking, for about 5 minutes. Flip and cook on the other side for 5 minutes more. Remove from the heat and open to check for doneness. The pie should be golden brown all over with no raw dough. If it's not fully cooked, close the pie iron and return it to the fire for a few extra minutes.
- Use a knife to carefully remove the pie from the cooker. Let the pie iron cool for a few minutes before repeating with the remaining dough and filling.
Notes
- Trim away any pie dough sticking out from the pie iron before cooking so that it doesn't burn.
- Hold the pie iron as flat as possible while cooking to avoid having the filling leak.
- Let your campfire pie cool for at least 5 minutes before biting into it. The filling will be very hot after cooking!
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