Ingredients
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
30g cornflour
1 tsp vanilla paste
Method
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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.
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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.)
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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.
COOK'S TIP
- 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.
Related
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