Ingredients
Equipment
Method
Assemble the pie iron sandwiches
- Butter one side of each slice of white bread so the toasted side browns evenly.
- Place one bread slice, butter-side down, into a preheated pie iron.
- Spoon peach pie filling onto the bread, then sprinkle cinnamon sugar over the filling.
- Top with a second bread slice, butter-side up.
- Close the pie iron and cook over campfire coals for 2-3 minutes per side until the bread is golden and crisp, with peach filling visibly oozing at the seams.
Finish and serve
- Carefully remove the sandwich from the pie iron and let it cool for 2 minutes so the filling sets slightly.
- Dust with powdered sugar and serve while warm.
Notes
Pro tip: use enough filling to create a visible ooze, but don’t overfill or the sandwich may leak too much and turn soggy. Store leftovers in the fridge up to 2 days; reheat in a skillet or pie iron until warmed through. Freezing is not recommended because the bread texture softens. For a simple swap, use a reduced-sugar peach pie filling to lower overall sweetness.