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Campfire Peachies

Campfire Peachies are a pie iron dessert with a peach pie filling oozing between golden, crispy toasted bread. Cook over campfire coals until each sandwich is browned and crunchy, then cool briefly and dust with powdered sugar.
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Prep Time 10 minutes
Cook Time 5 minutes
cooling 2 minutes
Total Time 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 16 white bread Use thick-sliced bread if available for sturdier sandwiches.
Peach filling
  • 1 can (21 oz) peach pie filling Choose canned peach pie filling for the classic oozing texture.
Cinnamon coating
  • 0.25 cup cinnamon sugar Use a pre-mixed cinnamon sugar or make your own.
Baking medium
  • 1 butter for bread Butter the bread slices for crisp, golden toasting in the pie iron.
Finishing
  • 1 powdered sugar for dusting Dust right before serving for a light sweet finish.

Equipment

  • 1 pie iron

Method
 

Build the pie iron sandwiches
  1. Butter one side of each white bread slice to ensure crisp, golden toast in the pie iron. Spread a thin, even layer so the bread browns without burning.
  2. Place one white bread slice butter-side down in the pie iron. Ensure it lies flat with room for the filling to ooze out.
Add filling and close
  1. Spoon peach pie filling onto the bread and sprinkle with cinnamon sugar. Keep it centered so the edges still seal when pressed.
  2. Top with a second white bread slice, butter-side up. Close the pie iron gently to hold the sandwich together.
Cook over campfire coals
  1. Cook the sandwich over campfire coals for 2-3 minutes per side until golden and crispy. Watch for deep browning on the bread and a visible peach filling ooze at the seam.
Cool, dust, and serve
  1. Carefully remove the sandwich from the pie iron. Let it cool for 2 minutes to set the filling and keep it from running too fast.
  2. Dust with powdered sugar for dusting and serve. Finish while warm so the powdered sugar melts slightly at the edges.

Notes

Pro tip: Don’t overfill—aim for a centered mound of peach pie filling so it oozes out but still seals at the edges. Store leftovers in an airtight container in the fridge for up to 3 days and rewarm in a pie iron or skillet for best crispness; freezing is not recommended. For a gluten-free option, use gluten-free bread slices of similar thickness and toast them in the pie iron as directed.