6 large Granny Smith apples
50g caster sugar, plus 125g extra
½ cup breadcrumbs
1 tsp ground cinnamon
8 slices extra-large white bread
¼ cup mayonnaise
¾ cup choc-hazelnut spread
½ cup toasted hazelnuts, chopped
2 cups milk
2 free-range eggs
1 tsp vanilla paste
Wrap apples individually in a double layer of foil, then cook in coals for 30 minutes or until softened. (Alternatively, preheat oven to 190°C fan-forced (210°C conventional) and bake foil-wrapped apples on a baking tray for 30-45 minutes or until softened.) While still warm, cut in half, remove and discard seeds, then scoop soft flesh into a bowl. Mix with sugar, breadcrumbs and cinnamon.
Brush one side of bread slices evenly with mayonnaise. Turn over and cover with choc-hazelnut spread and hazelnuts. Spoon apple mixture onto half the bread slices, then sandwich with remaining slices, mayonnaise side out. Cook in a preheated campfire pie iron or jaffle iron for 3 minutes or until golden. (Alternatively, cook in a preheated jaffle maker for 3-5 minutes or until golden.)
Meanwhile, bring milk to boil in a saucepan on high heat. Whisk eggs, cornflour, vanilla and extra caster sugar in a heatproof bowl. Add milk to egg mixture, then return to saucepan, simmer on medium heat for 3-4 minutes until thickened. Serve apple pies with warm custard.
- You could use fruit bread instead of plain white bread for an extra indulgent twist on these simple campfire pies.
- The insider tip for an extra crisp crust and evenly browned pie is mayonnaise! Spread this condiment favourite over the bread before cooking your fabulous fruity, choccy pockets.
Looking for more delicious apple recipes?
You may also enjoy making these apple beignets with caramel sauce