Fruit and Pound Cake Pie
Here is a Dutch oven dessert recipe that is simple to prepare and great for home or camp cooking. This dessert will make your guests happy and leave you with no leftovers!
Ingredients:
2 Pre-made 9" pie crusts
1 21oz can fruit pie filling
4 oz Cream Cheese, cubed
1 loaf, butter pound cake, cubed
1 1/2 tbsp Butter, slivered
water and sugar for a wash
Parchment paper
Directions:
Open the pie rounds and place half of the cubed pound cake into the center of each round. Place half of the cubed cream cheese onto the pound cake pieces. Spoon half of the fruit pie filling (apple, blueberry, cherry or peaches) on top and dot with slivers of butter. Fold up the sides of the pie crusts and pinch together to form two pies. Brush the outsides with a little water then sprinkle with sugar.
Place each into a pie tin lined with parchment paper and place onto a trivet in a 12" Dutch oven. Bake at 350° for 30 minutes or until golden brown. Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.
When cool, drizzle with a glaze made from 1/4 cup of confectionary sugar and 1 teaspoon of water.