Go Back

Campfire Peachies

Campfire dessert peaches: a pie iron sandwich with peach pie filling oozing out between golden, crispy toasted bread. Cook over campfire coals for a quick camping classic dusted with powdered sugar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Cooling 2 minutes
Total Time 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Campfire Peachies
  • 16 slices white bread Use sandwich slices that toast evenly in a pie iron.
  • 1 can (21 oz) peach pie filling Spoonfuls should mound so they ooze when pressed.
  • 0.25 cup cinnamon sugar Sprinkle over filling before closing the pie iron.
  • 1 butter Butter one side of each bread slice for crisp, golden edges.
  • 1 powdered sugar Dust after cooling to prevent melting.

Equipment

  • 1 pie iron

Method
 

Assemble the pie iron sandwiches
  1. Butter one side of each white bread slice so the surface that touches the pie iron browns and crisps.
  2. Place one slice of white bread into the pie iron butter-side down.
  3. Spoon peach pie filling onto the bread, then sprinkle with cinnamon sugar.
  4. Top with a second slice of white bread butter-side up.
  5. Close the pie iron so the filling is pressed between the two toasted bread slices.
Cook over campfire coals
  1. Cook the sandwich over campfire coals for 2-3 minutes per side, until golden and crispy.
  2. Carefully remove the sandwich from the pie iron and let it cool for 2 minutes.
  3. Dust with powdered sugar and serve.

Notes

For the cleanest “oozing” look, don’t underfill—use enough peach pie filling to mound slightly before closing. Store leftovers in an airtight container in the refrigerator for up to 2 days; rewarm in a pie iron or skillet to re-crisp. Freezing is not recommended because the bread can soften after thawing. For a lower-fat option, use a light butter or a butter alternative for coating the bread sides.