|Dutch Oven Cooking, 4th Edition|
|by John G. Ragsdale|
This perennial bestseller has been reissued in a new format to appeal to the next generation of campers and outdoor enthusiasts.
Tip: Try peach pie for more results.
1 - 5 of 5 for dutch peach pie
Preheat oven to ... peaches and bake for 20 minutes. Mix the topping and sprinkle over the top of the pie and continue baking for 12-15 minutes. Mix well.
Peel peaches, slice and arrange in pie shell. Beat egg ... butter and nuts to make crumbs for topping. Sprinkle over pie and bake for 15 to 20 minutes longer.
10 servings. Prepare ... embers. Lightly butter Dutch oven. Put fruit pie mix in oven. ... ready to serve. (NOTE: Great with vanilla ice cream if available.)
Peel peaches and ... tender, add a dash of salt, sugar, lemon juice, vinegar. Cook peelings until they are thick enough for pies. Freeze or seal in pint jars.
Line Dutch oven with aluminum foil. Pour pie filling of your ... 40 minutes or until cake mix is golden brown. Checking it about every 10 to 15 minutes.
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