RE: PUT Store Pie Irons

[Camping Coxes]

 
I recently purchased the pie irons from the PUT store.  After receiving them, I compared them to the type they have at Wal-Mart.  The PUT product is much heavier and seem to be of better quality, IMHO.
 
 We used them this weekend for the first time.  I took peach and apple pie filling.  I made cinnamon sugar to sprinkle on the fruit itself, and topped them with powdered sugar after making them.  They were a big hit!  We even shared them with some neighbors we had gotten friendly with.  They loved them.   We had to go into town for some more pie filling for the next night.  The second night I sprinkled the bread with cinnamon sugar after buttering to give the " crust"  a cinammon taste.  Yum.  []
 
 

[oldmoose]

 Camping Coxes
The ones at Walmart are aluminum. I have the same one that the PUT store carries now and it s cast iron. I seasoned it and it works great. We ve made grilled cheese and grilled tuna sandwiches in it also. I think I ll order the cookbook.

[tlhdoc]

 Camping Coxes
We have the ones the store sells.  The are the best.[]

[kathybrj]

 Camping Coxes
I can t wait for mine to get here. I ordered two on Thursday!!![]

[forestwalker]

We have some pie irons,and we like them.Because they do get a tad bit heavy,we are thinking about making some kind of rack to rest them on.How do you cook with them ?

[kathybrj]

We let the kids hold them up...definitely easier that way!  :J

Seriously, we haven't had the weight issue. We all have one and do great with them!

[B-flat]

Cast Iron is the way to go.  They heat more evenly and if seasoned properly, there isn't sticking.  Better to have one for each family member so there is no waiting.

[kathybrj]

Another thing we learned about our pie irons- using the biscuit and croissant dough that comes in tubes is the best! We use the biscuit ones for breakfast and hot lunch sandwiches and the croissant ones for pie fillings. They puff, seal and bake wonderfully.

We use regular bread slices for grilled cheese, etc. But we do preferr the dough. It also carries compactly in the frige. We also take a can of non-stick spray and lightly coat the seasoned irons before using.  :p  :cool:

(Hey, I like this smiley...  :Y  )

[tlhdoc]

We like using dough too.  On a COTOC trip we had a regular "factory" making pies.  Then we added whip cream to finish them off.  I usually don't hold my pie iron.  I don't cook in the flame of the fire.  I use the coals and just lay the iron right in the coals. :S

[B-flat]

Like Tracey says, it is easier to just lay them on the coals instead of trying to hold them over coals for a few minutes. You do have to be careful not to leave them on the coals too long, though, depending on what is being cooked.

[kathybrj]

On our last trip of the season, to Jamaica State Park in VT, they had HUGE fire rings that had a pull down grate that would cover about half the ring. It workd our perfectly to line up the irons and then flip them now and again. Everything we cooked came out so good.

[DiW]

I've used the pie crust you buy in the cold case at the grocery store (I think it's Pillsbury; it comes 2 crust in a flat box). With my double pie iron, I use one crust, cut in half (trim off the excess). The pie cooks nicely and is big enough to be shared by 2 or 3 people. Like Kathy, I spray the pie iron with PAM before cooking. NOthing like a hot pie. Haven't figured out a way to bring ice cream but I've heard Tracy makes some   .
Diane

[Trlrboy]

We also have the cast iron version and are very pleased.  If you use the croissant dough and drained Dinty Moore beef stew you will have an excellent lunch.

[gr8grandpa]

I just got my pie irons and recipe book this week. I have not used them yet. I renewed my membership at the time that I ordered them.

[tlhdoc]

Season your pie irons before you use them the first time, and then enjoy the food.