• Tear off a 12×12-inch square of nonstick aluminum foil.
• Mound the brown sugar and butter in the center, followed by the pineapple slice and maraschino cherry. Top with the dessert shell, flat side up.
• Fold in the sides of the foil and seal to form the packet.
• Grill for 12-13 minutes over medium-high heat.
• To serve, flip the cakes over. Top with a scoop of vanilla ice cream, if desired.

At Home: Make the Crust

• Mix the flour, sugar, and salt together in a medium bowl. Cut the cold butter into cubes and add to the dry ingredients. Using your fingers or a pastry cutter, smear the butter into the dry ingredients until a crumbly dough forms. Incorporate the ice water into the dough, 1 tablespoon at a time, mixing with your hand, until it comes together into a moist-but-not-sticky ball.
• Transfer the dough to a floured work surface and flatten the dough into a 6” disc. Cut the disc into four pieces. Stack the pieces on top of each other and then press down to combine them back into a single ball again. Repeat this process 2-3 times.
• Form into a final disc, then tightly wrap or place it into an airtight container and place in the fridge. When packing for your camping trip, this dough should go directly from your refrigerator into your pre-chilled cooler.

At Camp: Assemble the Pie

• Start your charcoals in a chimney starter.
• Make the filling: peel, core, and slice apples into ⅛” - ¼” slices. Place the slices into a large mixing bowl or pot. Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside.
• Prep the Dutch oven: Using parchment paper, create two “straps” and set them in the bottom of a 10" (4qt) Dutch oven in an “X”. Line the oven with a circle of parchment paper set over the straps.
• Roll Out the Crust: Lightly flour a large cutting board and retrieve the dough from the cooler/refrigerator. Cut ⅔ of the disc and return the extra ⅓ to the refrigerator. Form the dough into a disc in your hands, allowing it to warm up ever so slightly.
• Place the disc on the cutting board and using a rolling pin, hydroflask, or wine bottle whack the disc a few times, rotate a quarter turn and whack a few times again. Do a full rotation like this until the disc is compressed, circular, and expanded slightly. Then start rolling the dough, applying the most pressure in the center and let up as your roll towards the edges. After each roll rotate the dough a little bit, so you’re evenly spreading it.
• Once the dough is about 2” larger than the bottom of your dutch oven (or roughly the size of parchment paper you cut out), place your rolling pin at one end, hold the edge to the pin, and slowly roll up your dough (so it is wrapped around the pin). Then unroll it into the Dutch oven.

Assemble the Pie:

• Using a slotted spoon or pair of tongs, transfer the apple slices into the Dutch oven, making sure they are in as even of a layer as possible.
• Retrieve the remaining ⅓ portion of dough from the refrigerator/cooler. Roll it out the same as before into a ~10” circle. This will be the top of the crust. You can use the Dutch oven lid as reference. Then, roll this dough up on the rolling pin and unroll it onto the top of the pie.
• Pinch the top dough and bottom dough together to form a seal. You can wet your hands a little if the dough isn’t sticking. You want a good seal all the way around so to avoid a blow out and achieve a flaky crust.
• In a small bowl, bear an egg until completely mixed. Brush the egg over the top of the pie. Use a knife to cut 4 slices in to your dough to allow steam to escape.

Cook the Pie:

• Dump a layer of coals on the ground and place your Dutch Oven on top of it. Place two flat metal skewers across the top of the Dutch Oven and then place your Dutch Oven lid on top. Place the remaining coals on the Dutch Oven lid, favoring the outside rim over the center.
• Immediately start a new batch of coals. Monitor the coal temperature periodically by hovering your hand over them. If you want to be able to hold your hand there for a 2-3 seconds but not more. Rotate the oven over the bottom coals and rotate the lid that contain the top coals to even out any unintentional hot spots. If you feel the heat start to drop on either the top or bottom, replenish with new coals.
• Cook for about an hour, until the top of the pie looks golden brown, then remove the Dutch Oven from the heat.
• Allow the pie to cool to “room” temperature before serving. Using the parchment straps, lift the pie out of the oven. Once cooled, cut into 6-8 slices and serve.

• Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.
• Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.
• Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.
• Unwrap banana and top with crushed graham cracker. Enjoy!

• Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.
• Place the blueberry mixture into a lined 4-qt Dutch oven.
• To make the topping: combine flour, sugar, baking powder, and salt in the bowl and stir to mix. Add the butter and mix and mash with a fork or your hands until the flour and butter come together into pea sized pieces. Add the milk and stir to combine.
• Drop the topping batter across the blueberries.
• Cover the Dutch oven and place on a bed of 7 coals, adding 14 to the lid of the oven.
• Cook for 40-45 minutes, giving the oven and lid a ¼ turn every 15 minutes and adding new coals if they die out, until the topping is golden brown.
• Remove from the heat and set aside, uncovered, to cool a touch before serving with whipped cream.