Pulled Pork Tortilla Pie

     Seems like I'll never learn, I get so excited about trying something new that I sometimes dive right in without actually reading the recipe.  I mistakenly doubled the recommended amount of sour cream in the original recipe but it was so light and creamy, you can definitely stick with the full 16 ounces.  Once you have all of your ingredients lined up and ready to go, all you need to do is light your coals and assemble the pie.  Pillsbury gives you the step by step instructions here.  In my 10 inch dutch oven, the pie baked for 30 minutes with 10 coals in a ring around the base of the oven and 20 briquettes on the lid.  I then sprinkled on the final topping of cheese and let it bake for an additional 5 minutes.  This is a great way to use up any leftover pulled pork you may have made from scratch.  The smoky barbecue sauce pairs very well the the green chiles, a unique, somewhat quirky combination of flavors and like lasagna allow the pie to sit before serving so it will firm up and become easier to slice.

Pulled Pork Tortilla Pie
1 11 oz can corn, drained
1 4 oz can chopped green chiles, drained
12 corn tortillas
1 16 oz package hickory smoked pulled pork
1 16 oz container sour cream
1 10 oz can mild green chile enchilada sauce, divided
8 oz (2 cups) shredded Monterey Jack cheese

     Lightly oil or spray 10 inch dutch oven.
     Reserve 2 Tblsp. enchilada sauce.
     In small bowl, mix corn and chiles; set aside.
     In prepared dutch oven, layer 4 tortillas, half each of the pork, corn mixture, sour cream, enchilada sauce and 1/2 cup of the cheese.
     Repeat layering once.
     Top with final layer of tortillas, spread with reserved 2 Tblsp of enchilada sauce.
     Bake at 350 degrees for 30 minutes or until pie is bubbling around edges.
     Top with remaining one cup of cheese, bake 5 more minutes or until cheese has melted.
     Allow to sit in dutch oven for 20 minutes before serving.
     Makes 6 servings.

Layer ingredients ending with a final topping of
enchilada sauce

Bake at 350 degrees for 30 minutes before adding cheese

Continue baking until cheese has melted

Allow pie to sit for 20 minutes before serving

Plum and Blueberry Galette

     At first I wasn't sure I was even going to write up this recipe.  After seeing the finished product, with it's leaky juices and uneven crust, I didn't quite think it was worthy of posting.  Well after tasting this sweet and tart rustic pie, I decided to share it with you.  It was very delicious, a perfect summer dessert.  The pie crust mix came together easily, you'll need flour on your rolling pin to prevent it from sticking and if you roll it out and fill in on the parchment paper you'll have no problems transferring it to your dutch oven.  Pie crusts are not my forte so many of you more experienced pie bakers will probably do a better job of forming the crust than I did.  I'm sure you could make this with a ready made refrigerated pie crust and it would be equally as good.  In my 12 inch dutch oven, it baked for 35 minutes with 12 coals in a ring around the bottom, 18 in a ring around the outside of the lid and 10 spaced evenly in the middle.  Serve it while it's warm, top it off with some vanilla ice cream and savor the flavors of summer.

Plum and Blueberry Galette
Filling:
4 large plums, black or red, pitted and cut into 1/2-inch wedges
1/2 cup blueberries
1/2 cup granulated sugar
4 tsp cornstarch
Crust:
1 11 oz box pie crust mix
3 Tblsp granulated sugar
Pinch ground ginger
1/3 cup water
1 egg lightly beaten

     Lightly oil or spray 12 inch or larger dutch oven.
     Cut 15 inch circle of parchment paper.
     In a medium size bowl, toss together plums, blueberries, 1/2 cup sugar and cornstarch; set aside.
     In a large bowl, combine pie crust mix, 3 Tblsp sugar, ginger and 1/3 cup water.
     Stir until mixture begins to come together.
     Roll out to a 13-inch circle on parchment paper.
     Spoon filling onto center of crust, leaving a 3-inch border all around.
     Fold edge of crust partway over plum mixture.
     Brush pie crust with beaten egg.
     Bake at 375 degrees for 35 minutes or until crust is browned and bubbly (some juices may leak out of the crust).
     Cool in dutch oven for 20 minutes before lifting out with parchment paper.
     Makes 4-6 servings.

Roll and fill pie crust on parchment paper before
transferring to dutch oven

Fold crust over fruit and brush with beaten egg

Bake at 375 degrees for 35-40 minutes

A rustic but very delicious summer dessert

Apple Pie Inside an Apple

     If you're in the mood for a slice of warm apple pie, these baked apples from Betty Crocker give you just as much flavor with a lot less effort.  Hollowed out apples are stuffed with canned apple pie filling, topped with ready made refrigerated pie crust and baked in your dutch oven.  Cleaning out the apples is easy if you use a large spoon and turn it as if you are coring the apple.  I found one can of pie filling to be just the right amount for four large apples. 
     In my 10 inch deep dutch oven, I baked the apples for 40 minutes with 10 briquettes in a ring around the bottom, 16 in a ring around the edge of the lid and 6 spaced evenly in the middle.  Whatever dutch oven you decide to use, make sure there is enough clearance between the pie crust and the lid of your oven.  I baked mine a little longer because I wanted the apples to be very tender but you can vary the cooking time.  Braeburn apples are very sweet and probably cook faster than a Granny Smith.  You can also cover them with a lattice top or use a cookie cutter to shape the dough.  Believe me, you'll never miss the bottom crust with these delicious dutch oven mini-pies.

Apple Pie Inside an Apple
4 large Braeburn apples
Juice of 1/2 a lemon (1-2 Tblsp)
1 21 oz can apple pie filling
1 refrigerated pie crust, softened as directed on box
1 egg beaten with 1 Tblsp water

     Lightly oil or spray dutch oven; line with parchment paper.
     Cut tops off apples; using a spoon, hollow out apples, leaving approximately 1/2 inch shell.
     Squeeze lemon juice into each apple as it's hollowed out to prevent discoloration.
     Place apples in prepared dutch oven.
     Spoon one quarter of pie filling into each apple.
     Unroll pie crust on work surface.
     Using small inverted bowl, cut 4 circles of dough.
     Place cutouts on apples, pinching sides to secure.
     Cut a small opening in each to allow for venting.
     Using a pastry brush, brush each with egg wash.
     Bake at 350 degrees for 30-40 minutes or until crust is golden and apples are tender.
     Let apples cool for 15 minutes before serving.
     Recipe can easily be doubled or tripled.

Fill hollowed out apples with canned pie filling

Top with pie crust then brush with egg wash

Bake at 350 degrees for 30-40 minutes

A shortcut dessert with all the flavor of a homemade apple pie

Easy Apple Cobbler Pizza

     Halfway between a pie and a crisp, this Easy Apple Cobbler Pizza from Comstock is a cinch to make in your dutch oven and will satisfy your craving for a homemade apple pie.  All you have to do is unroll a store bought pie crust in your parchment lined oven, spoon on the apple filling and sprinkle with the buttery topping.  Mine took a full half hour to bake in my 12 inch oven with 12 coals in a circle around the base of the oven and 24-26 briquettes on the lid.  If you want to slice it into nicely shaped wedges let it cool in your dutch oven before removing, otherwise dig in while it's hot and scoop it into a bowl with your favorite vanilla ice cream.

Easy Apple Cobbler Pizza
1 9-inch refrigerated prepared pie crust
1 21 oz. can apple pie filling or topping
3/4 cup all purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 tsp ground cinnamon

     Lightly oil or spray a 12 inch or larger dutch oven; line with parchment paper.
     Unfold pie crust and place in bottom of oven.
     Spread apple filling evenly over pie crust to within 1 inch of edge.
     In small mixing bowl, combine flour, oats, brown sugar, butter and cinnamon.
     Crumble flour mixture evenly over apple filling.
     Bake at 400 degrees for 25-30 minutes or until golden brown.
     Let cool for 20-30 minutes before lifting out of dutch oven.

Unroll piecrust in dutch oven, spread with pie filling then sprinkle with topping

Bake at 400 degrees for 25-30 minutes

Serve yourself a warm slice of apple cobbler

Granny Smiths in a Blanket

    The days are getting longer and February is right around the corner, it's a month of chocolate, flowers and of course heart shaped candies.  This recipe for Granny Smiths in a Blanket bathes dough crusted apples in a syrup colored with cinnamon flavored Red Hot candies.  It requires a little effort in that you need to peel, core and wrap the apples then cook the syrup separately on your stovetop or even in a smaller dutch oven.  Oil your dutch oven well, arrange the blanketed apples in the bottom of your oven, spoon over the syrup and bake.  I baked five apples in my 10 inch dutch oven with 10 coals in a ring around the bottom and 24 on the lid.  After 20 minutes I spooned the hot syrup over the top of the apples and covered them with a piece of aluminum foil to prevent them from burning, their total cooking time was 45 minutes.  Like individual apple pies baked in a sweet, blushing pink syrup, top with whipped cream or your favorite ice cream.  From White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining, by Kendra Bailey Morris.

Granny Smiths in a Blanket
1 1/2 cups sugar, plus more for sprinkling
1 1/2 cups water, plus more as needed
1/4 tsp ground cinnamon, plus more for sprinkling
1/4 tsp freshly grated nutmeg
20 Red Hots candies
1 Tblsp unsalted butter, plus 1 Tblsp for sprinkling
2 (9-inch) unbaked refrigerated pie crusts, preferably the roll-out kind
6 medium Granny Smith apples, peeled and cored

     Lightly oil or spray dutch oven.
     Combine sugar, water, cinnamon, nutmeg and Red Hots in a medium saucepan over medium-high heat.
     Bring to a boil, then immediately remove from the heat and add the tablespoon of butter.
     Mix well until all the candies are dissolved and the butter has melted; keep warm.
     Cut each pie crust into 3 wedges.
     Use 1 wedge to wrap each apple all the way around, leaving the cored part of the apple exposed on the top.
     Arrange apples in prepared dutch oven.
     Sprinkle a little sugar and cinnamon on each apple, then using the remaining tablespoon of butter, place a small amount into the cored center of each apple.
     Pour the hot cinnamon-candy syrup evenly over the apples.
     Bake at 400 degrees for 45 minutes, basting with the hot syrup halfway through cooking time.
     If the syrup begins to get too thick, add water as needed to thin it.
     Serve apples warm; garnish with Red Hots if desired.

Hot cinnamon candies melt into sweet syrup

Spoon pink syrup over dough covered apples

Bake at 400 degrees for 45 minutes, baste apples with syrup halfway through cooking time

A warm, mini apple pie dripping with cinnamon

Easy Skillet Apple Pie

     At the first sign of fall in the air I run out, buy a pumpkin for the front porch and bake an apple pie.  I have been dying to bake a pie in my dutch oven.  There are several ways to go about it, the most popular method is to place a pie plate on a raised trivet using your dutch oven more like a conventional oven.  Toni at Dutch Oven Madness and Ron from Rogue Dutch Oven Cookers have baked some beautiful upside down Topsy Turvy Apple Pies.  This recipe for Easy Skillet Apple Pie from Southern cooking uses your dutch oven just like a cast iron skillet.  It really couldn't be simpler, the only tricky part is keeping your top crust from burning.  When you assemble it in your 10 inch oven it will mound up high and close to the lid so you'll have to keep a close eye on it.  I started with the lid covered with 20 coals and 10 in a circle around the bottom.  After 20 minutes I moved the coals from the center to the outside of the lid and tucked a piece of aluminum foil over the top of the pie. Next time I will invert my oven and cut a piece of foil to fit perfectly inside before assembling.  Once I covered the pie with foil I left it alone to bake a full hour.  The caramelized juices on the bottom of the oven bubble up and cook the crust with a sugary, delectable glaze.  I did line the oven with parchment paper for easier clean up but it's not really necessary.  Let it rest for a full 30 minutes for some of the juices to be absorbed.  If you can't make this in your dutch oven, be sure to try it in your cast iron skillet, it is so easy to make and incredibly delicious.  

Easy Skillet Apple Pie
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 tsp ground cinnamon
3/4 cup granulated sugar
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated pie crusts
1 egg white
2 Tblsp granulated sugar

     Lightly oil or spray a 10 inch dutch oven.  Line with parchment paper for easier clean up. 
     Peel apples and cut into 1/2 inch thick wedges. 
     Toss apples with cinnamon and 3/4 cup granulated sugar.
     Pour melted butter in bottom of oven; sprinkle evenly with brown sugar.
     Place one pie crust over brown sugar and butter.
     Spoon apple mixture over pie crust, mounding apples in center of oven.
     Cover with second pie crust.
     Whisk egg white until foamy, brush top of pie crust with egg white; sprinkle with 2 Tblsp granulated sugar.
     Cut 4-5 slits in top for steam to escape.
     Bake at 350 degrees for one hour or until golden brown and bubbly.  Shield pie with aluminum foil after 20-25 minutes to prevent excessive browning.
     Let sit in oven for 30 minutes before serving.

Pour melted butter in bottom of oven and cover with brown sugar

Brush top crust with beaten egg white then sprinkle with sugar

Cover with foil to prevent from burning, pie bakes in one hour

Buttery caramel and sweet apple juices combine in a heavenly way