Serves: 8
Total Calories: 200

1 to 3 can of your favorite canned pie filling from blackberries to cherries to apples & peaches, or all of the above.
1 Pillsbury® pre-made pie shell
canola oil or vegetable oil
1 stick butter (used with fruits, not berries)
1 cup brown sugar (used with fruits, not berries)
24 to 30 charcoal briquets
Dutch Oven, I prefer the old 12-inch standby

Line inside of Dutch with aluminum foil and coat with canola or vegetable oil. Don’t use butter, it burns! Put berry filling directly in lined bottom of Dutch. Add brown sugar and melted butter when using fruit fillings.

Cover ingredients with pre-made pie crust, piercing with fork in 10-12 places. Place covered Dutch over half of the hot coals, and put rest on top of Dutch lid. You can make it a "pie" by using a pie crust on the bottom then your filling. Crimp edges and pierce as above. Cook slowly until filling is hot and crust is baked crisp on top. Serve up warm, but get out of the way of the crowd!

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Nutritional Facts:

Serves: 8
Total Calories: 200
Calories from Fat: 105

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Baked Banana
Basque Blackberry Cobbler
Blackberry Cake
Blackberry Dump Cake
Brownies
Cee Dub's Quick Fruit Cobbler
Cherry Chocolate Dump Cake
Cherry Or Blueberry Cobbler
Cherry Swirl Cake
Cindi's Apple Crisp
Cindi's Pineapple Upside Down Cake
Dan Miller's Upside Down Cake
Fresh Peach Cobbler
Fried Apples
Mama's Shortcake
McLain's Quick & Easy Cake
Pen's Pineapple Upside Dump Cake
Pineapple-Apricot Upside Down Cake
Redhot Rhubarb Upside Down Cake
Rhubard And/Or Strawberry Upside-Down Cake
River Runnin' Berry And/Or Fruit Cobbler Dessert In A Dutch
Sweet Potato Pie
Trish's Rhubarb Crisp