Campside Peach Pie with Cinnamon Whipped Cream, Two Ways

skillet logo tablecloth (1)Are you so excited about the first week of the Great Gluten-Free Campout! I know I am.

I’m partnering with Better Batter and two other bloggers to present to you a four-week series on gluten-free campout cooking. We’ll be posting camping recipes every Tuesday for the next three weeks, so by the end, you will have 16 gluten-free recipes in your arsenal.

After reading these recipes, camping will be easy. Fun. No one will get sunburned. None of your children will fight or cry in the car. Fire ants and mosquitoes will magically lose their desire to bite.

Okay, those things might not happen, but you will have something to eat. And if you’ve been avoiding camping because you don’t think you’ll be able to eat anything among the sea of convenience foods, hot dogs and s’mores, get ready. Because everything is about to change.

We want you to participate in the Great Gluten-Free Camput too! Create your own recipe and link it in our comments sections. Let’s share as many recipes as we can during the next four weeks and get everyone ready to camp their gluten-free hearts out.

Here’s today’s lineup:

 – Campside Peach Pie with Cinnamon Whipped Cream, Two Ways –

Accidental Okie Peach Pie Two Ways

It’s summer and in summer when I think about desserts, I think about one thing and one thing only. Well, of course, I always think about chocolate. But what I really want and crave and need in the summer are peaches. Lots of them.

I come by my peach snobbery honestly, as you’ll read in this post.

For the Great Gluten-Free Campout, I made two peach pies – an advanced version and a simplified deconstructed peach pie. Both recipes are in this post and both are just as doable on the campsite or in the kitchen.

– Prep Work For Both Desserts –

An important part of successful campout cooking is prep work you do before you get to the  campsite.

My first order of prep work was to wash all my fruit. That’s much easier in the kitchen than the campsite. Wash and dry the peaches.

Tip: if the peaches have produce stickers, keep those on. Peaches tend to bleed out when their stickers are removed, so I keep them on until I’m getting ready to cut them up.

Accidental Okie Camping Peach Pie 1Next, I made a double batch of Better Batter’s pie crust recipe. (If you’re making the pie, make a double batch. If you’re making the deconstructed pie, make a single batch). It was simple and delicious. I did one major variation to the recipe, which was using a food processor instead of mixing by hand. It worked perfectly.

I made each batch separately.

Accidental Okie Camping Peach Pie 2Quickly blend the Better Batter flour, sugar, salt and baking powder.

Accidental Okie Camping Peach Pie 3Add cold butter and butter-flavored shortening. I let the shortening camp out in the freezer for thirty minutes before this step.

Whether you use a pastry cutter, a fork or a food processor, the key to a great pie crust is keeping the butter and shortening in pea-sized chunks. This isn’t cookie dough where you want soft butter to completely integrate into the other ingredients. Using the coldest butter and shortening possible is key.

Accidental Okie Camping Peach Pie 4It’s hard to resist the urge to overmix the butter, I know, but be stern with yourself and leave the pea-sized butter balls throughout. Your pie will thank you. And then you’ll thank you. And everyone else will thank you. And you’ll remember back to that fateful moment when you didn’t over-mix your butter and shortening.

Accidental Okie Camping Peach Pie 5Now slowly incorporate the cold, colorful mix of egg yolk, ice water, ice cubs and vinegar. Acid – be it vinegar or lemon juice – is essential to a successful gluten-free pie crust. It is the ultimate secret ingredient.

Mix until the dough comes together in a big ball. If you have a few stragglers not incorporated, that’s okay. Drop the dough onto the counter and slightly knead it so everything is incorporated. Gluten-free dough doesn’t exactly knead. You just push it around as well as you can and call it kneaded.

Accidental Okie Camping Peach Pie 6Now comes my least favorite parts: wrestling with plastic wrap and rolling out the pie crust. If you think that I’m happy and competent in every area of cooking, let me correct you. Rolling out pie crusts stresses me out and makes me feel like a failure. There, I said it.

After several unsuccessful attempts, I made a two-sheet thick top and bottom of cling wrap with the crust in the middle.

Tip from my sister, the true pastry cook in my family: after you place the cling wrap on the dough, get a big pan and press down on the center of the dough ball.  That will get it a little flatter and will make it easier to roll out.  

Accidental Okie Camping Peach Pie 7And pretty soon, it looked like this. I know, miracles do happen.

Now I repeated and got the second batch of dough ready.

Accidental Okie Camping Peach Pie 8Still in the cling wrap, I folded both crusts into four, packaged into two layers of grocery sacks and placed in an ice chest with an ice pack. I didn’t have any loose ice in this ice chest. If your ice chest does, be extra careful to seal the bags holding the pie crusts so they don’t become invaded by water.

Accidental Okie Camping Peach Pie 9Now it’s time to make cinnamon whipped cream. Start by getting your mixing bowls nice and cold. I choose an ice water bath because my freezer was full. It doesn’t matter how you accomplish this step, just get ‘er done.

Accidental Okie Camping Peach Pie 10This whipped cream will not be consumed for hours, so I took some extra steps to help it stay whipped. Instead of granulated sugar, I used powdered sugar. The cornstarch will help the whipped cream keep its structure.

Accidental Okie Camping Peach Pie 11As it whips, add a teaspoon or so of cinnamon so the whipped cream is not overpowered by cinnamon, but the cinnamon flavor is still prominent. Cinnamon whipped cream and peach pie go together like peas and carrots.

I overwhipped the cream just a bit to help it hold up a little longer. No matter what, the pre-whipped cream is only going to hold up for a day. If you’re planning on making this dish several days into camping, either whip your cream on the campsite by hand or with an electric mixer, or buy a can of whipped cream.

– Campside Peach Pie –

Accidental Okie Camping Peach Pie 12Now we’re at the campsite. It’s time to make some peach pie. The peaches and crust have been chilling all afternoon. They’re ready to go.

Accidental Okie Camping Peach Pie 13We used a deep 10-inch cake pan for this deliciously thick and juicy pie. The crust tore after being folded into fours, but we just pushed it down and smushed the seams together. And everything was right with the world again.

The thickness of this dessert might qualify it as a peach cobbler, not a pie. I’m not sure. All I know is that it’s full of peachy goodness.

Accidental Okie Camping Peach Pie 14Next, we cut the peaces into eighths, about six cups worth. Just go by the size of your pan for this step.

Accidental Okie Camping Peach Pie 15Add cornstarch. This will help the juices form up into a delightful, thick syrup.

Accidental Okie Camping Peach Pie 16I like to keep peaches the star of my peach pies. Just add cinnamon and sugar for flavoring. 

Accidental Okie Camping Peach Pie 17Now it’s time to lattice the top. The first pie crust I made was a touch too dry and crumbly. To help us work with it, we wet our hands. The lattice topping is made up of two-inch strips.

Accidental Okie Camping Peach Pie 18Now this is camping.

Accidental Okie Camping Peach Pie 19Into the dutch oven it goes.

I  learned so much from Rick, a friend who is a famous campfire cook. We placed the pie into a dutch oven that was placed inside Rick’s portable fire ring – a tool he swears by because it’s safer, portable and evenly distributes the heat. We prelit the charcoal and waited until it was gray. That means it’s to temperature. When cooking with a dutch oven at the campsite, the food actually cooks from the top in a one-to-three ratio. One third of the charcoal is on the bottom and the rest on the top. For this recipe, we put about seven pieces of charcoal under the dutch oven and 18 coals on top. This will give an internal temperature of about 400 degrees.

After 45 minutes, we took the dutch oven out of the pit, removing it from the lower coals. It continued to cook for 15 minutes from the top just by sitting on the ground.

Accidental Okie Camping Peach Pie 22The result – a perfectly cooked, perfectly browned, perfectly amazing campside peach pie…or cobbler.

Accidental Okie Camping Peach Pie 29Serve with a generous dollup of cinnamon whipped cream.

Accidental Okie Camping Peach Pie 30Abandon all hope of pulling it out into a perfect piece. It’s too thick and gooey, and you’re camping. No one cares. Besides, they will all be distracted by each delicious bite.

Campside Peach Pie
This delicious deep-dish peach pie is cooked camp side in a dutch oven. It is thick enough to be a cobbler, so you can call it what you want. No matter what, it is perfect.
Print
Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
Ingredients
  1. 2 batches pie crust dough, bought or premade
  2. 6-10 peaches, depending on the size of the peaches and the size of your pan
  3. 1 tbsp corn starch
  4. 1-2 tsp cinnamon
  5. 1 c. granulated sugar
  6. 4 tbsp butter
  7. - Cinnamon Whipped Cream -
  8. 1 pint heavy whipping cream
  9. 2 tbsp powdered sugar
  10. 1 tsp cinnamon
Directions
  1. - Prep Work -
  2. Make pie crusts per your favorite recipe
  3. Make whipped cream by whipping cream, powdered sugar and cinnamon in a chilled bowl with an electric mixer until stuff.
  4. - Pie -
  5. Line a deep-dish 10-inch cake pan with one pie crust. Crimp the edges.
  6. Chop peaches into eighths. Mix with corn starch until the peaches are evenly coated.
  7. Add the sugar and cinnamon and mix again until mixed. Add the peaches to the crust so they come to the top, but not over the lip of the crust.
  8. Cut the second pie crust into strips. Use these strips to create a lattice pattern on the top of the pie. Spring the top with a little extra cinnamon and sugar and top with several pats of butter.
  9. Place in a dutch oven with about seven coals under it and replace the lid. Carefully top the lid of the dutch oven with about 20 more hot coals.
  10. Allow to cook for 30 minutes. Remove the dutch oven from the bottom coals and allow to cook from the top only for another 15 minutes. When it's finished, the crust should be brown and the peaches should be soft and bubbly.
  11. Allow to slightly cool. Serve with cinnamon whipped cream.
The Accidental Okie http://theaccidentalokie.com/

– Easy Campside Deconstructed Peach Pie –

Intimidated by the big pie? That’s okay. I’ve got you covered. Here’s an easy, crowd-pleasing recipe.

Accidental Okie Camping Peach Pie 20Sprinkle cinnamon and sugar on your rolled-out pie crust and then cut it into strips about two inches wide and five inches long. A thicker pie crust is better.

Because I made the big pie, I just used leftover pieces from the other crust. So when you do this step, I’m sure it will be much prettier. 

Accidental Okie Camping Peach Pie 21On a griddle, pan fry the stripes with a little oil and butter on a medium-low temperature until both sides are browned and the dough is cooked. (The dough will stay a little chewey, and that’s okay). Those dark bits aren’t burned. They’re just specks of butter-coated cinnamon gloriously glistening in the sun.

Set those aside and save for later. These make tasty snacks, so make sure to store these in a safe place until you’re ready to serve dessert. Otherwise they might just walk off.

And let’s talk about how easy you can make this.

You can make these strips before you go camping. You can buy and then slice up a pre-made frozen gluten-free crust. You can make a deconstructed peach crisp by skipping the pie crust and instead browning a crumbly crisp topping out of butter, gluten-free oatmeal, flour and brown sugar. You can use a prepackaged gluten-free cinnamon crisp cookie. You can use a gluten-free shortbread cookie. You can make these as easy as you want.

Accidental Okie Camping Peach Pie 23On a large piece of heavy duty aluminum foil, cut a peach into eighths with a handful of brown sugar and knob of butter.

Accidental Okie Camping Peach Pie 24Wrap the peach into a double layer of heavy duty aluminium foil. Wrap it so that the folds come to a point and the whole package looks sort of like a clove of garlic. This will keep the juices from running out seams on the bottom and burning your hands.

Put directly onto slightly-cooled coals for about 20 minutes. I put these peaches on after our dinner came out of the fire pit. While still incredibly hot, the coals were on their last legs and were perfect for slowly cooking the peaches. If they were super hot coals, I would have checked on them 10 minutes after going on the coals and I would half the amount of charcoal.  

Accidental Okie Camping Peach Pie 25After 20 minutes, check and see if they’ve cooked enough for your liking. They should be soft and the juices should be dark brown and slightly thick. Because do you know what you made in that little pouch? You made caramel.

You made caramel while camping and all you got dirty was a knife. You deserve a pedicure for that. 

Accidental Okie Camping Peach Pie 26After the pouches have cooled, pour each pouch into an individual serving dish. My peaches created so much wonderful liquid that I had to pour a little out.

Accidental Okie Camping Peach Pie 27Now it’s time to assemble.

Take out your whipped cream. (I kept my whipped cream in an ice chest covered with ice packs on all sides to keep it cold and whipped. Make sure to do that. Also, remember that the pre-whipped cream is only going to hold up for a day). 

Add a dollop of whipped cream and a piece of pie crust for a delicious dish and stunning presentation.

Accidental Okie Camping Peach Pie 28Isn’t that just stunning! This is my favorite kind of camping food – easy, beautiful, tasty and easy to clean up.

Easy Campside Deconstructed Peach Pie
This recipe will wow the crowd, but is quick, easy and tasty.
Print
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. - Pie Crust Cookies -
  2. 1 batch of your favorite pie crust recipe, raw
  3. 1 tbsp butter
  4. 1 tbsp canola or vegetable oil
  5. cinnamon
  6. sugar
  7. - Whipped Cream -
  8. 1 pint heavy wipping cream
  9. 2 tbsp powdered sugar
  10. 1 tsp cinnamon
  11. - Peaches -
  12. 1 peach per serving
  13. 1 tbsp butter per serving
  14. 2 tbsp packed brown sugar per serving
  15. Heavy duty aluminium foil
Directions
  1. - Prep Work -
  2. Make pie crusts per your favorite recipe, roll out to 1/4 inch thick.
  3. Make whipped cream by whipping cream, powdered sugar and cinnamon in a chilled bowl with an electric mixer until stuff.
  4. - Pie Crust Cookies -
  5. Cut pie crust into strips approximately 5 inches by 2 inches.
  6. Sprinkle with cinnamon and sugar so the cookies have a nice dusting of each
  7. On a heated dutch oven skillet or the flat side of a griddle, melt the butter and oil. Pan fry the cookies on each side until crispy on the outside and a little chewy on the inside. Add more butter and oil to the pan as needed. Set aside.
  8. - Peaches -
  9. For each serving of dessert, cut a peach into eighths over a double layer of aluminum foil. Add the butter and sugar. Wrap both layers of foil with the edges coming to the top so the package looks like a clove of garlic. Repeat for every serving.
  10. Place directly on charcoal. This works best with charcoal that is not at its peak heat, but has slightly cooled. Allow to cook until soft and tender. The cooking time will vary based on the heat of the coals and the number of foil packets placed on the fire. Check after 20 minutes.
  11. When finished, the peaches should be soft and the liquid dark brown.
  12. In a bowl, carefully pour the contents of the slightly cooled peach packets. Add a dollop of whipped cream and a pie cookie.
  13. Serve.
The Accidental Okie http://theaccidentalokie.com/
Join us in the Great Gluten-Free Campout by posting your own gluten-free camping recipes and linking them on our comments page!

 

Gluten-Free Banana Bread

I remember the first time I decided to make gluten-free banana bread.  It was fall.  I dreamed of the days when I’d eat a piece of buttered, hot banana bread and drink a cup of hot tea for breakfast.

Those were the days – back before I learned that gluten was the poison wrecking my body.  But those days were gone.  There was no way I would ever find a good gluten-free banana bread recipe, so I thought.  Boy was I wrong.

There’s something you need to know about me and gluten-free baking.  Often I take the path of least resistance.  I want it to be as simple as possible.  I’m not as cool as the Gluten-Free Girl, who bakes by weight.  I may try it someday, but for now I don’t bake enough to learn.  I do make my own flour mix, but beyond that, I’m lazy.  Sorry to disappoint you.

I remember searching the internet for gluten-free banana bread recipes.  They were horrible.  Obscure flours.  Random ingredients.  Pictures of dry, mealy banana bread.  I didn’t think I’d ever find a recipe.  And I was right.  I didn’t.  I made my own.

I took the banana bread recipe I’d used for years and made a few modifications.  It was perfect.  It was beyond perfect.  It was soft and chewy in the middle and crusty on the top.  And it reminded me that a gluten intolerant life was still a sweet life.

Years later, banana bread at the start of fall is still a reminder of the simple pleasures that do not end when a gluten-free diet begins.

Better Batter flour

This go around, I decided to experiment with Better Batter, a gluten-free all-purpose flour mix.  I wanted to experiment with it for several reasons:

1. I occasionally get calls from people needing advice on modifying a recipe because they’re cooking for a gluten-free friend.  I’m not going to recommend that they go buy $30 worth of ingredients needed to make a flour mixture.  It’s good to be able to recommend a quality all-purpose flour mix.

2. Better Batter is a company worth supporting.  On their website, they offer financial aid purchasing options for gluten-free families on food stamps or gluten-free families who have members undergoing expensive autism treatments (a gluten-free diet has been shown to help people with autism).  Being gluten-free is a financial burden on The Professor and me.  I can’t imagine what it is like for a family below the poverty line.

3. I’ve seen it used on Gluten Free on a Shoestring, one of my favorite gluten-free blogs.

4. Better Batter has xanthan gum already mixed in, so it’s perfect for novices.  Also, it doesn’t have salt.  It’s a big pet peeve of mine – salt in gluten-free mixes.  Gluten-free baked goods become too salty fast.  This is why using unsalted butter is imperative, and why I like adding my own salt.  Thank you very much.

Making banana bread starts with ugly bananas and preheating your oven to 325.  This recipe cooks for a long time, so if you have suspicions that your oven runs hot like mine, now is a good time to buy an oven thermometer.  You don’t want to burn your banana bread.  That would be tragic.

This is also a good time to grease and flour your pan.  Make sure to use gluten-free cooking spray and gluten-free flour.  I hate this step and always procrastinate it.  Don’t do that.

Cream the butter and sugar until it’s light and fluffy.  Add the bananas, eggs and vanilla.

I didn’t take a picture of the opened over-ripe bananas.  They looked like parasitic space worms from a Star Trek episode I watched a long time ago.  I didn’t want you to have to see that.  Enjoy this pretty picture of sugar instead.  Plus I’m confident that you all know what sugar and butter looks like.

My friend Elizabeth made this for me for Christmas two years ago.  Homemade vanilla.  It’s way good.

I was really pleased with the texture of the Better Batter flour.  It wasn’t the slightest bit grainy.

This is my banana bread secret ingredient, given to me by my bestie, Sarah, and her husband, Jon.  It is the best cinnamon ever.  In fact, the label says that you should use only a 1/3 of the called for amount because it is so strong.  Directions which I whole-hardheartedly ignore.

If you are not using a mix and instead using flour and xanthan gum, it’s especially important to mix the wet and dry ingredients separately so that the xanthan gum gets good and incorporated into the flour before it hits the liquid.  Liquid activates xanthan’s gluten-mimicking sticky goodness.

Did I mention that this is chocolate chip, pecan banana bread, also known as the path to world peace.

Add your chocolate chips or pecans (if you want those) after everything’s good and mixed.  Throw into your pan and bake for a looooooong time.  Until a knife comes out cleanish.  If it’s been cooking for more than an hour and fifteen minutes and your knife is still a little doughy, take the bread out.  You don’t want it to get dry, and it will continue to cook as it cools.  Mine usually cooks for an hour and fifteen minutes.

The result with the Better Batter was perfection!  If you’re gluten-free and looking for a quick dessert, or if you have a gluten-free friend you want to cook for, I recommend Better Batter for banana bread and other quick breads.

I also used Better Batter to make chocolate chip cookies and sweet corn fritters.  Those reviews and recipes will come soon.

Gluten-Free Banana Bread Recipe
Print
Ingredients
  1. 1 full stick of unsalted butter (or casein-free margarine), softened to room temperature
  2. 4 large, ripe bananas, mashed
  3. 1 1/4 teaspoon gluten-free vanilla extract
  4. 2 large eggs
  5. 2 cups gluten-free flour mix and 3/4 teaspoon Xanthan Gum OR 2 cups Better Batter mix.
  6. 1 cup granulated sugar
  7. 1 cup of chopped nuts and chocolate chips (optional)
  8. 2 teaspoons baking powder
  9. 1/2 tsp salt
  10. 1/2 teaspoon (or more) of cinnamon
Instructions
  1. 1. Preheat oven to 325
  2. 2. Grease and rice flour a 9-inch loaf pan.
  3. 3. Blend butter and sugar in a large bowl until creamy.
  4. 4. Add vanilla, eggs and bananas.
  5. 5. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture.
  6. 6. Add nuts, if desired.
  7. 7. Blend batter until well mixed and then turn into loaf pan.
  8. 8. Bake for 70-90 minutes or until edges are browned and a knife inserted in the middle comes out clean(ish).
  9. 9. Remove from pan and allow to cool.
  10. 10. Put it on a pretty plate. Make yourself a cup of tea and eat, feeling very fancy and special.
The Accidental Okie http://theaccidentalokie.com/