Four Easy Holiday Pie Recipes
Just recently I released my “Four Easy Holiday Pies” video using the Camp Chef Smoke Vault and the Camp Chef 10″ Premium Cast Iron Pie Pan. These recipes are designed to be easy with minimum ingredients and maximum flavor. Baking your pies outdoors will free up a lot of kitchen space and give you another excuse to stay outside on a beautiful fall day.
Four pies cooked at once may seem to be a daunting task but using the Camp Chef Smoke Vault you will have no issues at all. All four of these pies were baked at 350°F for about 1 1/2 hours. Your time may vary depending on the outside temp and weather conditions.
Mixed Berry Crisp
Author: Gary House
Recipe type: Dessert
Cuisine: American
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Ingredients
For the crisp topping:
- 1 cup quick oats
- ½ cup brown sugar
- ⅓ cup flour
- 1 tsp cinnamon
- 1 stick soften butter
For the berries:
- 4 cups fresh blackberries or 2 bags frozen (thawed)
- 1 cup sugar
- ½ cup brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 pie crust
1 cast iron pie pan greased
Instructions
- Mix dry ingredients for the crisp topping together until blended
- Add butter and mix till crumbly
- Set aside crisp topping
- Drain berries
- Mix berries, sugar, brown sugar, vanilla and cinnamon together
- Set aside berry mixture
- Grease a 10" Cast iron pie pan
- Place pie crust on pie pan
- Fill with berry mixture
- Cover berry mixture with crisp topping
- Bake at 350 F for 45 minutes
Pumpkin Pie
Author: Gary House
Recipe type: Dessert
Cuisine: Amer
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Pumpkin pie recipe from a friend.
Ingredients
- 3 cups pureed pumpkin
- 1 can evaporated milk
- 4 eggs
- ½ cup packed brown sugar
- 1 cup sugar
- 1 tsp ground sugar
- 1 tsp ground clove
- 1 tsp ground allspice
- 1 tsp salt
- 1 tsp cinnamon
1 pie crust
10" Cast iron pie pan
Instructions
- Prepare 3 cups of pumpkin puree (fresh or canned)
- Mix 4 eggs together till blended
- Grease 10" Cast iron pie pan
- Place pie crust in pie pan
- Mix all ingredients together
- Pour onto pie crust
- Bake 1 hour at 350 F for 45 minutes or filling has firmed
Cranberry Apple Crumble
Author: Epicurious.com
Recipe type: Dessert
Cuisine: American
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Adding cranberries to the filling evokes a familiar fall color and provides pleasant tartness to balance the sweetness.
Ingredients
For crumble topping
- ¾ cup all-purpose flour
- ¼ cup packed light brown sugar
- ½ tsp cinnamon
- ⅛ tsp salt
- ½ stick unsalted butter, cut into ½ pieces
- ½ cup pecans, coarsely chopped
For fruit filling
- 2 pds Gala apples (about 5), peeled, cored and thinly sliced
- 8 oz fresh or frozen (not thawed) cranberries
- ½ cup packed light brown sugar
- 3 tbs all-purpose flour
- ½ tsp cinnamon
- ¼ tsp salt
- 2½ tbs fresh lemon juice
- ½ stick unsalted butter, cut into ½ inch pieces
1 pre-made pie crust
Instructions
Make crumble topping:
- Stir together flour, brown sugar, cinnamon, and salt in a bowl.
- Blend in butter with your fingertips until large clumps form, then stir in pecans.
Make fruit filling:
- Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
- Sprinkle crumble topping over filling
- Bake, uncovered, 350 F until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more.
Caramel Apple Crisp
Author: Gary House
Recipe type: Dessert
Cuisine: American
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Ingredients
- 5 Gravenstein apples, thinly sliced peeled
- 2 cups Quick oats
- 1 cup flour
- 1 cup brown sugar packed
- 1½ tsp cinnamon
- 1 stick unsalted butter
- ½ cup apple cider
- 20 soft caramel candy pieces cut in thirds
- 1 pie crust
Instructions
- Combine oats, flour, brown sugar and cinnamon
- Mix in butter until mixture is crumbly
- Combine apple slices, caramel and ⅓ of crisp mixture together
- Grease 10" Cast iron pie pan
- Place pie crust in pie pan
- Pour apple mixture onto pie crust
- Drizzle apple cider over apple mixture
- Pour remaining crisp mixture over top of filling
- Bake uncovered at 350 F for 45 minutes or until filling is bubbling
I hope these recipes find a place at your table during the holidays or any other day!
Can these pies be made in a cast iron skillet with a lid on top of the skillet and cooked with coals underneath and on top of the lid the same way?
Patty,
I have never done it like this before so I can’t give you an answer from experience. My thoughts are you will burn the pie from the heat being to close to the pie. I could be wrong there, not sure. If you try it, please let me know how it worked!
Gary