Campfire apple pies, sometimes called mountain pies or hobo pies, are a simple, satisfying dessert made in a cast-iron pie iron over an open flame. They combine tender, spiced apple filling with a buttery, golden crust formed from toasted bread for a rustic take on classic apple pie. These pies travel well, cook quickly, and are a favorite around the campfire.
These campfire apple pies are made with sliced apples tossed in sugar and warm spices, then piled between buttered slices of bread and pressed in a pie iron until crisp and golden. The result is a portable dessert with the familiar flavors of apple pie and a toasty, buttery exterior.
I grew up making mountain pies at family camping trips, and they remain one of my top campfire desserts—right up there with s’mores. They’re easy to customize, and you can switch the fruit and fillings depending on what you have on hand.
While this recipe focuses on apples, pie irons are incredibly versatile. We often make peach or pumpkin versions when in season, and each variation turns out buttery and delicious.
How to Make Apple Mountain Pies (Campfire Pies)
To make mountain pies you’ll need a pie iron (also called a mountain pie maker). A cast-iron pie iron is durable, holds heat well, and develops a natural seasoning over time. Prepare your apple filling at home or at camp, butter the bread, assemble in the pie iron, and toast over hot coals or a steady campfire flame until both sides are golden and the filling is bubbling.
Campfire Pie Irons – Mountain Pie Makers
Pie irons come in several shapes and sizes. Single square irons make two slices at a time, while double-wide models cook two sandwiches or four toast faces at once. Choose a well-made cast-iron iron for best results and long life. Common options include single square or circular pie irons and double-wide irons for faster cooking.
- Single square cast-iron pie iron (classic design)
- Double-wide pie iron for cooking more at once
- Round pie irons for a cookie- or tart-shaped finish
- Seasoned or pre-seasoned cast-iron irons for quicker use
Tips for Making Mountain Pies
- Make sure the apple slices are fully coated with the sugar-spice mixture so they cook evenly and stay moist.
- Butter both sides of the bread; the butter helps create a golden, crisp crust and prevents sticking.
- Generously fill the bread—pile the filling high but avoid overstuffing so the iron closes properly.
- Hold the pie iron over hot coals or steady heat. Rotate and check until the bread is evenly golden brown on both sides.
- Let cooked pies rest briefly before opening the iron so the hot filling sets slightly and is easier to eat.
Mountain Pie Variations
Pie irons are flexible — you can use sweet or savory fillings. Besides classic apple, try pumpkin, peach, pecan, chocolate, or cherry fillings. You can also make grilled cheese, breakfast sandwiches, or dessert mashups with pudding or fruit preserves. Use canned pie fillings, fresh fruit cooked slightly to soften, or a premade pie filling for convenience.
- Pumpkin pie filling with a touch of cinnamon
- Classic apple pie filling (this recipe)
- Peach pie filling, canned or fresh
- Pecan pie filling for a nutty dessert
- Chocolate and marshmallow for an indulgent treat
- Cherry pie filling for a bright, tart option
More Recipes You’ll Love
- Peach Campfire Pies
- Thanksgiving Camping Ideas
- Easy Mini Pumpkin Pies
- Fried Cherry Pies
- Entertaining in an Airstream
If you make these apple mountain pies, please leave a comment and share your experience. We love hearing how people customize the filling, cook times, and serving ideas.
Campfire Apple Pie Recipe
Ingredients
- 5 apples, thinly sliced (a mix of tart and sweet is best)
- Juice of 1 lemon
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 5 tbsp butter (for cooking with apples)
- 1 loaf white bread
- 1 stick butter, softened (for spreading on bread)
Instructions
- In a large bowl, combine the sliced apples, lemon juice, brown sugar, granulated sugar, cinnamon, and nutmeg. Stir until the apple slices are fully coated in the sugar-spice mixture.
- In a skillet or pot, melt the 5 tablespoons of butter and briefly cook the apple mixture just until the apples start to soften and the sugars dissolve; remove from heat and let cool slightly.
- Spread softened butter on one side of each slice of bread. Place one buttered slice, butter side down, into the bottom of the pie iron.
- Heap the apple mixture onto the bread in the pie iron, piling it high but leaving room for the top piece of bread. Place the second buttered slice on top, butter side up, and close the pie iron securely.
- Hold the closed pie iron over hot coals or a steady campfire flame. Cook for several minutes per side, rotating occasionally, until the bread is deep golden brown and crisp and the filling is hot. Exact timing varies with heat—check frequently to avoid burning.
- Carefully open the pie iron and transfer the pie to a plate. Allow it to rest a minute or two—the filling will be very hot—then serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.