Camp Pie..Dutch Oven Style
Since we are vacationing for a week on the shores of Gouldsboro Bay on the back doorstoop of Acadia National Park, it was decided to take advantage of the one of the two most noted and beloved gifts of nature that the area has to offer. Of course I speak about lobster and wild blueberries. It is the latter that this post will deal with..
Nothing beats camp food. Whether it be a grilled steak, or a pot of beans or roasted potato or biscuits or…
Dutch Oven Blueberry Pie prepared by my Downeast Gal..Pat
Find an appropriate spot for your set up. In this case it was the red granite ledge in front of the cottage and on the shore of the bay.
Start some charcoal briquettes and arrange them in a single layer over which the Dutch Oven will be positioned.
And don’t forget to place the pie in the oven.
On goes the lid with more briquettes on top.
On the side of your fire pit you should have a separated section devoted to replacement briquettes ready for action as the others burn out on the top and under the oven.
Eventually having the lid completely covered with ash and the live briquettes..
Bake the pie until the crust is brown and the blueberries are a yummy, sweet, blue bubbling stew of delicious Maine goodness. About an hour. Then remove from the heat and let the cast iron pot continue to do it’s thing..
Sweep the ashes of the lid , serve and enjoy!
Now where are those lobsters????