Reddit mentions: The best pie, tart & quiche pans

Fresh baked cobbler is one of my favorite desserts and is ridiculously easy to make.

I'll give you one of my recipes to try out.

I take 6 apples, slice,peel and cut into chunks then put them into a 9" pyrex pie pan.

Then take about 2" of real butter (don't fuck with fake butter), and cut it into slices/chunks and put it down with the apples.

Sprinkle 1 tablespoon of sugar over the apples evenly.

Mix up about half a cup of instant pancake mix (pancake mix + water + 1 teaspoon sugar). You want it soupy enough to pour. Pour this over top of the applies/butter as evenly as you can but doesn't need to be perfect, in fact it's better if it isn't.

Sprinkle 1-2 tablespoons of sugar over top of this.

Stick it in the oven and cook till the crust looks done. 60 minutes in a convection oven, 90 minutes in a traditional oven is a good starting point.

This way you can bake a fresh apple cobbler that's fucking delicious for less then $1 and maybe 5-10 minutes of prep time.

If you like a thicker crust, double up on the pancake mix, which is what I did here. I've used actual pie crust mix but the pancake mix is cheaper and tastes the same.

You can also make biscuits, flat bread, and well, pancakes, from the pancake mix :-)

I have a few more easy simple recipes like that if you're interested.

Hello! Southern Ohio'an here.

I'm going to speak to car camping, and camping in campgrounds. I know a lot of folks on /r/camping are more into back packing, but I'm more of a roll into a campground, setup, and have a few beers sort of guy.

Car camping is a lot of fun. We have a pop up camper that we tow behind our van. But a tent is just as good.

Look into some local state parks that have camp grounds. You can find them here. http://parks.ohiodnr.gov/

You'll definitely want to go scope out a campsite first. Like its already been mentioned, Ohio doesn't have a lot of land like out west, where you can just hike out and go camping. And, since your a newbie, I'd definitely stick to a state park campground to begin with. Before we stay at a local campground, we'll drive through and write down site numbers that we like. Then, you can book them online. I tend to look for private heavily wooded sites, where I have complete privacy from my neighbors. But, everyone is different.

Ohio doesn't have any scary animals like drop bears or snipes, really your only worried about skunks and raccoon. Raccoon like to get into garbage and coolers after dark. Usually I set a propane tank on top of my coolers so they can't open them, and either take my garbage to the dumpster at the camp ground before bed, or double bag it and put it in the back of the van.

There are no animals that are going to try to actively come into your tent, while you are in there. There's just nothing that aggressive in ohio. I believe the saying is "They are more afraid of you than you are of them." Skunks are about the same as raccoons, but they are a bit ballsier. I've had them come right up into our campsite while we're still up, and even walk right under my chair while I was sitting in it! DO NOT FREAK OUT. If you freak out, they'll freak out, and they might spray. If you don't freak out, they're just like cats. Just be calm, and go on about your business. As long as you didn't leave food sitting out, its no big deal, they'll get bored and wander off.

If you are staying in a state park camp ground, they will have showers at the bath house. There will be bath houses with toilets, sinks and showers. Works pretty much like at a gym. Generally I only get a shower if I'm out for more than 2 nights. Less than that, and I just change my socks and underwears and wipe down with some baby wipes.

We're actually considering a trip to Geneva state park soon, which I think should be pretty close to you. http://parks.ohiodnr.gov/geneva#reserve

Here is a pretty typical campsite that we stay at, at a state park - http://imgur.com/2zib5Jw You can see there is a spot to park, and then a nice shaded wooded area for you to setup a tent, a fire ring, etc. A bathroom was about a 100 yard walk away. In case you are curious, the orange tape is a boundary line for my 3 year olds. They know they aren't allow to cross the orange tape, so we can trust them to run around the site without going too far.

So some basic things you are going to want to bring -
A tent. For sure.

Sleeping bags.

A tarp to go under the tent.

An air mattress, unless you like hobbling around like an old man after your camping trip because you slept on tree roots and rocks.

A cooking grate. The ones they have on the fire rings at a campground are laughable. A nice chrome one is like $20. I think I have this one. http://www.amazon.com/Romes-129-Pioneer-Chrome-Plated/dp/B001ASDHU6

Firewood. You are going to need more than you think you will. I pack one of those large rubbermaid storage containers that an average person could sit inside of, full of wood for each night we're camping. One of those little bundles they sell for $5 at a gas station would last maybe half an hour. This is a huge mistake I see a lot of first timers making, when I'm camping. You are not allowed to cut down wood in ohio state parks. If you are caught, you will get fined. Don't risk it. I get a cord of wood delivered to my house for $60 from a local farmer that sells it.

Something to START the fire wit. Especially if you end up with green wood. Bring some kiln dried wood, like some 2x4s, and something to get that going with - some newspaper helps. Get the 2x4s burning, then add your regular firewood. I'm sure there are some folks on here that can get a fire going with 2 sticks in the rain, but when you have a hungry family sitting around staring at you while you are trying to make green wood light, it sucks.

Personal stuff. Deodorant, tooth brush, soap for the showers, sandals for the showers so you don't get athletes foot, etc.

A cooler. Gotta keep your food cold. And beer. Whats camping without beer?

Pots and pans, accordingly. Look at what food you are packing, and think about how you are going to cook it. An iron skillet might come in handy. Maybe a sauce pan. Don't overpack, here. Too many can be a pain.

When you are pack your food, Don't think just about main courses, but you'll want sides too. This is a mistake my wife always makes. We'll have chicken for dinner, but she never thinks to bring like...corn on the cob, or rice and beans, or SOMETHING besides the protein.

Water! Can't have too much water. Especially during the summer.

Can opener. My god, I've made that damn mistake too many times.

This isn't necessary, but fun - Pie Irons! http://www.amazon.com/Romes-1705-Square-Steel-Handles/dp/B000FNLXWG/ My wife will pre-cook sausage at home. Then for breakfast, I put an uncooked biscuit from a can of biscuits in each side of the iron, squish it out to cover the whole surface, then sausage, cheese and a raw egg. Put that over the fire, and 10 minutes later you have something that'll make a breakfast hot pocket go crying home to its mama. http://imgur.com/CgycHgI

Now, this is an investment, but a coleman camp stove is handy. That way you don't have to start a fire every time you want to boil some water or fry an egg. You can get one for $40 on sale at walmart, and they use little 1lb propane cylinders.

Chairs. Or something to sit on. We have a folding chair for each person.

Something to do. Snacks. Pack SMore stuff! Cards. Star gazing charts for after dark. Frisbees, foot balls, fishing equipment, whatever you want.

I've found that one of the keys is to get them involved with the cooking. If you make it fun for them to cook while camping, they'll eat every bit of what they help with. I threw in a few ideas that you can cook without any pots/pans (just a fire and grate) which has the extra benefit of cutting down cleanup. It's advisable to bring some fire gloves and tongs, though.

WORD OF CAUTION: These are great meals for the kids to help with, but closely supervise them around the fire. Depending on their ages, only the adults should be placing or removing food from the fire/coals.

For dessert - all kids like dessert:

Baked apples - core an apple. Mix brown sugar and cinammon and fill the core. Plug each end with marshmallows. Wrap in aluminum foil and let it sit in the coals until done (turn over in 5 minutes, remove in 10). They taste like apple pie.

Banana boats - Pull one peel of the banana (leave it dangling). Scoop out some banana to make a sort of canoe. Fill it with marshmallow pieces and chocolate chips. Put the peel back together and wrap in aluminum foil. Put it in hot coals until done (about 10 minutes)

For dinner:

foil packs are good for kids because they make their own and they can be rather creative. You'll need a selection of sliced foods for them to build their meal. Slice the potatoes, add veggies and even meat (hot dogs, hamburger, etc.) Season to taste and put the entire foil pack on the hot coals. Turn about half way through. Let it on the fire until the meat (if any) and potatoes are cooked (about 30-40 minutes.) My kids have even thrown in the occasional chocolate chip. Note that you might want to spray some PAM or butter the inside of the foil before assembly.

Steak - This normally isn't a kid favorite, but if you involve the kids with the dry-rub preparation before you go on the trip, then they'll be looking forward to helping to cook their meal. Before you leave home, get some steak and dry rub a mix of paprika and salt on both sides of the steak. If you don't have a means to keep cold food, freeze the steak and eat it for the first meal since it it will have thawed by dinner time. Just put the steak on the grill and cook it, flipping it once. Cook to desired doneness.

Bonus - if you don't mind buying some extra equipment:

Mountain pie makers - get a couple of these and the ideas are limitless. My kids love making their own - mini pizzas are among their favorites.

Enjoy!

Sorry I must have been unclear. You never heat your oils with anything besides water. So always double boil or bath.

When you take it off to scrape up with a razor blade, then spread out into a thin layer, you want to do this away from the heat so you don't burn yourself, spill hot water, etc. It's a safety thing.

Keep a towel around and place the dish on that when you're scraping. This will help you clear any water from the bottom, so that you can see the tiny little bubbles in your oil. When you scrape it thin, you're maximizing the heated surface area, thus drawing out the maximum amount of gasses, which will result in the purest possible products. If you let your solution boil down until its like syrup, then begin scaping and spreading for 45 minutes to an hour, you will get pretty good snap taffy or shatter depending. Remember this process doesn't destroy anything if done under the right heating conditions :)

I use these razors
http://www.amazon.com/Single-Razor-Blades-MTN950-Category/dp/B000HI7AOO (You can find cheaper)

This thermometer
http://www.amazon.ca/HDE-Temperature-Infrared-Thermometer-Laser/dp/B002YE3FS4

This dish
http://www.amazon.com/Glass-Pie-Dish-Set-2/dp/B001D6YXI0/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1407381112&sr=1-4&keywords=pyrex+pie+dish

and i use 3 25 micron filters. This is equivallent to 5-10 coffee filters, easily. Filtration helps with clarity. Scraping/spearding helps with bubbles/consistency (not having swirls of waxes, etc. That sucks IMO, i'd rather it look nice :))

Edit: To answer your other question, a double boiler aka Bain-marie is a pot inside of a boiling pot, basically. It's a bath.

So i usually do both, because i'm impatient. I spray on a stable counter surface right beside my 80-100* wok with water in it. I put my pie dish in, and that quickly gets rid of most of my butane.

Some people steam their dish, that takes too long when, because the butane is absorbing energy faster than the water can release it. It's quicker to a little water to help transfer that energy away from the dish. Ensure no open flames are around at this point :)

> Overview:

> When we rated pie plates a decade ago, we picked our winner because it browned and crisped crusts better than the other contenders. We also liked its wide rim for easy fluting, see-through bottom that allowed pie-makers to monitor bottom crusts, and low price. But while it produced the best-baked crusts, they could have been a tad crisper. Since that time, manufacturers have designed pie plates with fancy new features (mesh bottoms, scalloped edges, crust protectors) purported to produce perfect pies. We tested seven new models against our old favorite.


TESTING NOTES

WINNER:
Pyrex Bakeware 9 Inch Pie Plate - $3.99

> Good crisping and browning, a see-through bottom to monitor the bottom crust, a half-inch rim, shallow, angled sides, and a low price made this our winner—again.

RECOMMENDED:

• Rose's Perfect Pie Plate by Rose Levy Beranbaum - $19.99
  
  3 others were RECOMMENDED WITH RESERVATIONS:
  
  
• Pyrex 9 1/2 Inch Advantage Pie Plate $5.99
  
  > Good browning and crisping, evenly cooked fillings, and large handles made this plate appealing. But scallop shaped depressions around the edges for press-in fluting actually made pies look messy.
  
  Be careful: The Advantage is the model most commonly available online when you search for 'Pyrex'. ~OP
  
  
• Corningware SimplyLite 9 Inch Pie Plate - $9.99
  
• Doughmakers Pie Pan with Crust Protector - $19.99
  
  
  3 others were NOT RECOMMENDED:
  
  
• Norpro Nonstick Pie Crust Pan with Shield
  
• Chicago Metallic Perforated Pie Pan
  
• Crispy Crust Pie Pan

If I were a book, I hope that I'd be a great one.

I would really love this campfire cookbook that is only $9 Prime. I splurged and bought myself a pie iron for camping the other day because I was looking forward to a camping trip coming up. I realize I only know how to make two things using it. I would love to know how to make more things before next month!

I would like this for my Kindle and it is $11.84 because it is a beautifully written travel book by my favorite author. I would love to have it handy whenever I needed something to cheer me up.

She may not have small tart pans (like these) as I don't see a lot of tart love around much anymore. It also doesn't hurt to ask what kind of baking equipment she has. Just because someone says they like to bake doesn't necessarily mean they have all the equipment that you can use to bake.

Also Williams Sonoma has some great cookie cutters (Superheroes!Star Wars!) that are pretty cool (though maybe look on Amazon for these kinds of things as WS can be pretty pricey).

Good Luck!

I will teach you to make your own!

DO ALL OF THIS OUTSIDE. DO NOT SMOKE OR GET FLAMES OR SPARKS ANYWHERE NEAR YOU WHILE MAKING OIL.

1. Get a steel turkey baster. Shouldn't be more than $15.
   
   
2. Get a can of 5x Refined Butane. More refined = more better. You don't want shit in your oil.
   
   
3. Fill that turkey baster with buds, or trimmings. Don't pack it tightly, but give it a soft poke.
   
   
4. Attach a coffee filter to the wide end of the turkey baster with a rubberband. Trim off as much paper as you can with a knife. (This is to keep the filter from acting as a wick and stealing your oil)
   
   
5. Find your butane canister's tip adapters. Every can has them, either attached to the cap or inside of it.
   
   
6. One of those adapters will fit perfectly in the narrow end of a turkey baster. Jam it in there!
   
   
7. Get a pyrex/glass pie plate, set it on a table or stool or something.
   
   
8. Using a cloth or thick latex glove, grab the turkey baster, wide end pointing down. Hold it over the pie plate.
   
   
9. With your other hand, get the can of butane. Push the tip of the can into the adapter on the turkey baster so that butane starts to fill the tube.
   
   
10. After a few seconds, the liquid butane will start dripping out of the coffee-filter end, and collecting in the plate. Keep holding the butane there until the liquid starts coming out clear.
    
    
11. Go away for like half an hour. Let the butane in the dish evaporate off.
    
    
12. Put a cup of water in a frying pan. Put the pan on your electric stove (gas stoves wait 12 hours for safety) on low heat, and rest the pie plate in the pan. It should float just barely away from the rim.
    
    
13. Let it sit and purge there for like an hour or so, then remove the plate from the pan and scrape the bottom with a razor blade.
    
    If you have access to marijuana, you have access to oil! The only difference between using gnarly buds and shwaggy trim is the end yield. Good buds get you lots of oil. Lesser stuff gets you less oil. :)

Not a meal, but the kids will love it if you get some cookie dough and a pie iron. There's almost no way to screw this up and it's fantastic. :) Makes good biscuits and stuff like that too.

Woo! One of the best parts of camping: Eating :)

One of the easiest things to do is kinda like your apple idea; potatoes in the fire. Simply stab a raw potato a bunch with a fork / knife. Put it on a sheet of foil and drizzle some water over it, rub some butter on it, spice it if you're savvy and roll it in a few layers of foil. Toss it in the coals and rotate every now and then. It's ready when it's soft.

You can also do the same thing with a whole onion. Remove the woody core and replace it with a wad of butter (see a pattern? Heh..) and wipe whats on your hands around the rest. No need to poke or drizzle with water but you'll wanna add spices. Wrap this guy in a bunch of foil to prevent burns and toss next to your taters. Pull this out when it's squishy and enjoy.

Get one of these, we call 'em hobo makers.

Butter some bread on one side and set it off for later. Conscrapulate some fillings. Ham and cheese. Feta and spinach. Pepperoni, cheese and pizza sauce (Aka "The Classic"). Peanutbutter and jelly. Bacon and eggs. Pouch (tyson) chicken and franks hot sauce... Anything!

Set irons in coals, closed. Let em heat a bit. Remove; drizzle a bit of (hopefully bacon) grease on the inside and wipe with a paper towel.

Place your bread on the irons butter side down and quickly place the fillings on one side. Crimp closed and set back in the coals. Flip regularly and check. Thump the iron gently on a log to dislodge the hobo.

I've been using these things since before I can remember. They're a bit heavy but worth it. I'll drag my square one around and fry an egg in one side of it.

They even have waffle irons. Just drop some bisquick in there and you're off.

I myself have four. A square, a round, a belgan (square) waffle iron and a sausage iron (holds four sausages). Mine are all hand-me-downs that were made before I was born and have been in the family for ages except for the square one which I recently bought.

Only buy cast iron; don't get the aluminum ones with the non-stick coating. Do yer due diligence and season the iron ones. The aluminum ones will warp, the non-stick coating chips off, and they're made like crap.

Hope that helps :D

Happy happy cake day

1 Cake or birthday related (It is my cake day after all) It's uh...it;'s Jesuses birthday?

2 Simon Pegg was a comic artist in Spaced

3 A book you are eager to read

4 Eating Utensils Someone is stabbed with a fork

5 Animal

6 Purple

7 A game

8 A guilty pleasure not her best, but I love it.

9 A Tool you will need to keep up with so many years

10 Something from your childhood

11 An organizational item

12 Hobby I obsess over old WCW

13 Nerdy/ Geeky

14 Something Natural

15 Green

16 Something you wear stretch stretch stretch

17 Funny

18 Beads, Bees or Beans Beads are worn

19 Gardening Audrey hides in a tree which is almost like gardening if you don't question it

20 Your absolute favorite item on your wish list no matter the price.

Bonus item because quiche is delicious

there is nothing worse than a soggy bottom!

When I first came here to visit, I wanted to make a rhubarb pie, and my now-husband didn't have a pie pan I could find anywhere. The only one I could find in town was perforated, like this:

https://www.amazon.co.uk/KitchenCraft-MasterClass-Crusty-Bake-Non-stick/dp/B00NLR3AKG/

I was dubious, but it makes the best pies. My bottoms are never soggy, and also it's great for a million other things, like roasting vegetables, because air flows through it!

nomalicious .... never heard that one before. i like it :)

if you cook then you need these tomatoes you will never go back to regular canned tomatoes again! the color, the texture, the flavor....oh heaven!

this pan would be awesome for summertime deserts :)

I have to 100% agree with arfcom's assessment! This week I made both Caveman_Keto's almond buns and flax buns. I used them to make 6 breakfast sandwiches (egg, bacon, cheese); one sandwiche of each type to try for the three keto-ers in my house.

Our collective decision was that both types of buns were amazing. We all agreed that the almond buns had a similar feel and taste to cornbread. This was our first foray into the faux-bread world since starting keto in mid-February. I'd say the flax buns feel a bit more resilient, but their taste didn't seem any less than the almond buns. This is nice, since flax meal is much cheaper than almond meal.

On the other hand, we all think the almond buns are good enough, texture and flavor-wise to eat straight (or with some butter).

Notes: I used liquid sucralose EZ-Sweetz instead of Splenda. This cuts out a carb or two from the overall carb counts. I also have this bun pan.

TL:DR - Caveman_Keto's recipes are awesome!

I am obsessed with making tarts, especially during the summer time. I also love making miniature items. These tartlet tins would be fantastic to have so I could make more delicious tarts to share with everyone. :)

It's the weekend!

> The issue with using pie plates is that the angle of the "walls" of the pies made them unsliceable when removed from the pie plate.

THIS. 100x this. I say this from bitter experience. :)

I am the known pie-person in my family and when the holidays roll around I make pies at a fast and furious rate. One holiday when ALL of both families were in town, I ran out of pie pans to make enough pies for everyone (we're talking 80 people). I tried exactly what you're describing. I managed to get most (not all) of my pies out of the pie dishes and looking good. The next morning over half of the fruit pies with looser/moister fillings had totally flattened out as the sides simply "lay down". The rest of the pies collapsed as you sliced into them. It was an unholy mess. Fortunately I have a good humored family who just laughed it off and scooped piles of pie onto plates.

If you go to a restaurant supply place, you can get basic clear glass pyrex pie plates for around $2.50 each. If you look around, you might be able to find them for less. Even if you're going to make 20 pies, that's roughly $52- which is pretty reasonable, IMO. You can donate them to a charity or tell friends to take leftovers home in a dish after the wedding. Plus, they'll be prettier than foil ones.
http://www.webstaurantstore.com/anchor-hocking-82638l11-9-x-1-1-2-glass-pie-plate/55082638OBL5.html

You can also get a tart pan with a removable bottom, but you won't be able to use a regular pie crust. You'll need to use a more heavy, structured tart crust - something like a shortbread crust.
http://www.amazon.com/Fat-Daddios-Fluted-Removable-Bottom/dp/B001VEI088/

After a bit of searching the net it seems that the winners are glass and ceramic. Almost all metals it seems will leach/corrode in acrylic. Lead getting bonus points for being nice and toxic.

There is a thread on coolminiornot that talked about ceramic being best. I wonder if these Ceramic Beads would work.

Hey peeps, my Mom is looking at doing miniature work using 3D printers, anything from 48th scale to 12th scale is something like the Ender 3 Pro viable for that or would resin be the way forward? I see some great figures but they are often not at the right scale for her to really assess.

Would a pie dish like this be possible (5mm diameter 48th/20mm 12th)?

Something like french furniture (40mm height 48th/160mm 12th) maybe since it's bigger?

Would appreciate any info on the mini scene that is more furniture based rather than figures.

They are single-use only. Imagine aluminum foil wrapped around maybe 3 times, that's about how thick they are...you can crush them with your hand. The pricing isn't bad though, like ten bucks for a 50-pack. As far as the round ones go, I'd say I use the 5" ones the most:

https://www.amazon.com/gp/product/B01EIPUX4U

The 3" pans (well, 3 & 3/8") are pretty dang small, but are useful for small desserts & stuff:

https://www.amazon.com/gp/product/B0188F5I7I

I have some rectangle mini loaf pans & also some "micro" loaf pans, which are awesome for single-serve casseroles. The reason I use foil for all of these is so that I can bake them & then freeze them, otherwise I just use disposable recyclable plastic containers.

Honestly, instead of putting together a cookbook, why not buy him some outdoor cooking equipment like a campfire grill or some pie irons. Or a dehydrator to make jerky or trial mix or other things that will keep while camping. If you still want to go the recipe route, then pick up a few recipes specific to that equipment.

Like /u/apocalypso points out, I just don't see it being incredibly useful to put together a cookbook like that without a really clear theme or something that would make it more than just a lesser version of what they could find on their own online.

Oh man, this tart pan would be great.
http://www.amazon.com/dp/B00022447Q/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=3LK3GLAQN5B11&coliid=I22P7PC8SADRY6
This would go well for making warm baked goods on rainy days. Imagine drinking your favorite warm beverage with a nice slice of pie. Besides, if The old man is snoring, you can just stuff some baked treats down his throat to shut him up...on second thought that might not be such a good idea.

I could really use this Wilton Recipe Right Fluted Tube Pan I'm trying to bake more and this would really help me out a lot. I like to make cakes and I've never had a bundt type cake pan. It would be awesome to make one. I can also use it for monkey bread too :)

I believe they have a few different names, "Hobo Pie" is another I've heard. We make them when we go camping in things similar to this.

Basically you butter some bread, put them butter side down in the cooker, and put your toppings in. Personally I like pizza pies but I've made some with apple pie filling and some cinnamon, om nom nom! Then after you have your toppings, you put another buttered slice of bread on top (so the butter side is touching the top of the maker), and close it up. Cook in the dying coals of a camp fire and eat pure perfection. :)

Let me plug mini silicone tart pans to you!

https://www.amazon.com/Wilton-Tart-Pie-Molds-Silicone/dp/B01I3EQASU

I've made small panna cotta in them and they turn out lovely. Plus super easy to remove!

We have one of these and use them to make any variety of sanwiches. Pizza with sauce, cheese and pepperoni is a personal favorite, but you could easily do turkey and veggies for a healthier option.

Ninja edit: PBJ is awesome this way. Yuuuum!

For the crust:

• 3 servings (84 g) almond flour (I use Bob's Red Mill)
  
• 5 servings (75 ml) olive oil (+ 1/2 tbsp for cooking the bacon)
  
• 1 tsp. dried oregano
  
• Salt
  
  For the filling:
  
  
• 4 large eggs
  
• 2 servings (56 g) shredded cheese - Monterey Jack, Mozzarella, Cheddar, etc.
  
• 4 slices of bacon
  
• 1 tsp. garlic powder
  
• Salt & pepper
  
  Directions:
  
  Preheat oven to 350 F.
  
  Cut the bacon into chunks and cook it in olive oil. Combine all ingredients for the crust and knead them into a ball. Press the dough into a dish of your choice.
  
  I use [Wilton Perfect Results 4.75" round tart/quiche pans] (https://www.amazon.com/gp/product/B001392JRE/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1). They are truly non-stick mini pans. But I also like that the bottom part is removable for quick release and easy cleanup. This recipe yields 3 quiches/portions using these pans.
  
  Bake the dough for 15-20 min (not all the way, because it will continue baking once you pour the filling in and return it to the oven.)
  
  Add the eggs, bacon, cheese and spices in a bowl and mix well. Pour the mixture into the crust.
  
  Bake for another 15 min. or so.

I've helped with cooking for 50+ youth groups. This is spot on advice.

Pasta is a no-go. Giant pots of water take way too long to boil.

Sandwiches benefit from a side of soup. Canned soups don't have to boil. Heating should be your watchword.

Also, camp pies are awesome for groups. Bring some canned pie fillings and white bread, and butter or pan spray. Lots of apple filling, everybody loves apple pie. Buy a few of these and you are set.

What I want to do is to stay as cheap as possible and somehow make a "crust" or wrap for baking standard-sized pork pies. Cabbage is very cheap while almond flour is relatively expensive. The template is golabki (you can find them on Youtube) but I'd like them bigger and more like a hand-sized pie.

Perhaps if I made a chou farci https://youtu.be/u-OFVFzXa-k?t=335 but in a perforated pie dish like this https://www.amazon.com/Masterclass-Crusty-Non-stick-23x5cm-Sleeved/dp/B00NLR3AKG then it would be dry on the outside.

I think honestly there is nothing on any of my wishlists that I truly need. My lists are populated with many things that I want, this set of tart tins from my baking lists would be very much appreciated.

I love camping! Am getting old enough with my creaking bod that it's not so easy to do anymore though haha

Get yourself one of these and pack margarine, bread and canned pie filling...of course a can opener and your campfire snacks will rock! They are so awesome. You can make hot sandwiches in them too!

Take tons of pics!

Great contest! :D

The American Dream includes owning a home. I just bought a home, so fuck yeah! You don't get more American than apple pie and home ownership, so I present to you this cast iron pie maker. Fire + sammich/pie maker = AMERICA! It would provide me with many gooey apple pie sandwiches. For America. Ohm nom nom!

)

Also stone dishes work well for those, used to cook those delicious cinnamon treats in something like this before it broke. I can't tell how deep the one there is but a couple inches deep is perfect

Buy one of these, a loaf of bread, a bunch of butter, and literally anything else you enjoy eating.

Scrambled egg, bacon cheese campfire pie? Dear god.

Ok makes sense. Only thing I've found on Amazon are these pie weights lol

Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic Stoneware https://www.amazon.com/dp/B00004S1BT/ref=cm_sw_r_cp_apa_i_WHi.AbM921MA5

Nuts, seeds, jerky, granola bars, dried fruit. I am bringing my propane stove and [mountain pie maker] (http://www.amazon.com/Romes-1705-Square-Steel-Handles/dp/B000FNLXWG/ref=sr_1_1?s=sporting-goods&ie=UTF8&qid=1368333513&sr=1-1&keywords=mountain+pie+maker) . It basically makes hot, sealed sandwiches you can fill with anything. I plan to make grilled cheese with bacon. I get the ready made boars head bacon and cook it on my non stick griddle, then use the mountain pie maker to make the grilled cheese. Easy, minimal dishes, and delicious. You could also put marinara, pepperoni, and mozzarella, ham and cheddar, or you could make dessert mountain pies with canned apple pie filling. The possibilities are endless, man.

I am looking forward to my husband finding a new job and regaining our financial stability in 2015! :)

Here's my item: http://www.amazon.com/dp/B000FCEQ1W/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=21FUGCYZJZK7N&coliid=I3J2OS2USN7ASY&psc=1

Thanks for the contest!

Found this one as well. First review mentioned it being great to use for burger buns. I've already placed my order.

Sure.

• 50-pack of mini-pie tins from amazon
  
• Chicken Pot Pie recipe (replaced with turkey)
  
• For 22, I doubled the recipe, and that called for 4 packages (8 pie crusts) from the refrigerated section of grocery store
  
• For the turkey, I used Alton Brown's Brine recipe
  
• The turkey was $5.80 because of thanksgiving time sales, I usually cook one for the meal and a second for pot pies, risottos, etc.
  

My parents have a couple of these, almost the same thing, but you put them in a fire and the sandwich toasts up really well. SOOOO good.

Mountain pie makers! Too many people don't know the joys of a mountain pie!

Buy these ones, they won't melt in a fire: https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1492478602&sr=8-1&keywords=mountain+pie+iron

Then you put a thin layer of cooking spray, bread, pizza sauce, pepperoni, and cheese (it's like a pizza grilled cheese) and cook it over the fire. Perfect camping food.

> Pilsbury tubes of dough?

Thats exactly what I'm referring to.

With a pie iron (and get a good one, get a Rome Brand Pie Iron, so its cast iron, the aluminum ones suck) either you use bread, or a dough like from a pilsbury tube.

https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

Smoosh the dough out flat to fit it in each side of the iron, put your fillings in the center, close it up, and put it over the fire, rotating often.

Here is a breakfast sandwich I made

http://imgur.com/a/ltr5S

I put cooked sausage, raw egg and some cheese between the dough, closed it up and cooked it for about 10 minutes.

Camping hot pockets!

I've made Reuben, Ham and cheese, all kinds of stuff.

If you use bread instead of biscuit, you just put your bread in each side and let it stick out around the edges, then after you close it up, you just cut the bread off thats stick out side of the iron.

Hobo Pie Maker....Bread, butter, and filling into fire...then goodness in yer mouth.

http://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

My favorite is just white bread with cherry pie filling.

Or white bread with pizza sauce and mozz.

Or you can put some cornmeal batter in there and add some corn dogs. Boom. Corn dog sammy.

Those things are versatile.

Tin foil packets - chopped veggies with oil & seasoning wrapped in tin foil and cooked at the edge of the fire. Endless options for tin foil packets, but I like potatoes & squash with lemon juice and Mrs. Dash. Also, baked potatoes & corn on the cob are staples. And if you can get your hands on a couple pie-irons, pie iron vegetarian pizzas!

Maybe try something like these: https://www.amazon.com/Wilton-Tart-Pie-Molds-Silicone/dp/B01I3EQASU/ref=cm_cr_arp_d_bdcrb_top?ie=UTF8

In the comments, people use them in the 6 quart, fitting 3 (you can do another layer if you have a rack).

Thank you! I used 10cm fluted tartlet tins with loose bases that came in a pack of 6.

I bought them off Amazon: https://www.amazon.co.uk/dp/B0001IWWUC/

These Wilton Mini Tart Pans are the perfect size for your purpose. They're silicone, and work in the IP or the air fryer. (Despite the first picture, they are round, not oval. That's just a distorted photo.)

Was a gift, but this is similar.

First you find a cast iron bush pie maker. Here's one on amazon.
http://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

Next, spray it with pam, put 2 pieces of bread on it, and fill it with whatever you want to. I have done pizza filling, eggs, and for dessert, low fat cream cheese with apple slices (you could also use peanut butter or any pie filling. Bush pies are amazing and can be as healthy or unhealthy as you want them to be.

Last: toast that thing on the fire

It's a grilled cheese but you put pizza sauce and pepperoni on it. Preferably cooked in a campfire with one of these
https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG so the edges seal shut. It's so good but they look super shitty

Get a pie iron. We always make french toast in them in the morning, grilled cheese for lunch, and a few different desserts. Try filling bread with peanut butter, bananas, chocolate and marshmallow and cooking it in a pie iron. Or try it with cherry pie filling. Everybody gets to make their own however they want it.

https://www.amazon.com/dp/B001QXW3Q4

[I thought those looked familiar.] (http://www.amazon.com/Mrs-Andersons-Baking-Ceramic-Weights/dp/B00004S1BT)

We always talk about baking and cooking and these little tart pans are adorable!

You could substitute one of these at camp: https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

made for bonfires

http://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1457730321&sr=8-1&keywords=camping+pie+iron

For you, and /u/Commander_Cuntmunch, here's where you can buy something similar.

Depends on the type of pie.

It keeps the crust from bubbling up during baking. You can use a variety of weights (they even make specific pie weights) to achieve this.

https://smile.amazon.com/Mrs-Andersons-Baking-Ceramic-Stoneware/dp/B00004S1BT

Have you considered these things? Or these?

You don't need to buy a boatload of them, you can find them in smaller packs at a grocery store.

Do bacon grilled cheeses or pizza sandwiches in one of these:

http://www.amazon.com/Romes-1705-Square-Steel-Handles/dp/B000FNLXWG

They are small and can only cook one thing at a time, but you might look into pie irons - I've seen some people cut and shorten the handles on them.
https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1478198213&sr=8-1&keywords=pie+iron

https://smile.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1497937859&sr=8-1&keywords=Sandwich+iron

Or

http://www.ebay.com/itm/Cast-Iron-Square-Pudgy-Pie-Maker-28-in-Campfire-Pudgie-Sandwich-Cooker-Recipes-/292098840590

No offense meant, they are not hard to find.

Hobo pies! (Camp style grilled cheese)
hobo pie maker
All you need is cheese for grilled cheese but one of those squeeze bottles of pizza sauce and some pepperonis over the grill! You've got pizza pockets FA DAZE