Originally, the thought of making a pie while camping summoned up terrible visions of rolling out pie crust on a splintery picnic table splattered with bird poop and the remnants of someone else’s meal. The image was so clear in my brain that when Noel found a dutch oven pie recipe that didn’t even involve traditional pie crust I still refused to try it on a camping trip. Instead, our first dutch oven pie made it’s debut at a pie party organized by a friend’s five-year-old. Everyone delicately slid their flimsy throw-away pie tins onto the table and we plunked our hefty dutch oven in their midst to tower over them all. We hadn’t given any thought to dumbing our pie down to be “kid friendly,” but I only worried about that for a second. At the end of the night all the mangled tins still clung to lonely untouched slices, but our dutch oven had been scraped clean and for a good reason.
This pie has now become a staple of our camp recipe repertoire and is universally loved. It’s nutty, fruity, and slightly tart, but mostly sweet. If you follow the at home prep instructions assembling it at camp is an absolute breeze. We typically serve it up for dessert and then polish it off the next morning for breakfast. It tastes amazing with a scoop of vanilla ice cream, but is delicious enough to stand on it’s own. Serving immediately will result in a cobbler like appearance as seen above, but allowing it to cool will yield slices that actually look like a pie as seen below. Either way, it’s delicious. This recipe is a variation on Byron’s Bumbleberry Hazelnut Crumb Pie which is also delicious, but requires a wider variety of ingredients and also makes a larger pie.
Hazelnut Triple Berry Pie
- 1 ¾ C roasted hazel nuts; peeled and chopped*
- 2 ¾ C al purpose flour
- ¾ C sugar
- 1 ¼ C butter; chilled
- 1.5 C blackberries
- 1.5 C raspberries
- 1.5 C blueberries
- ¾ C Sugar
- ¼ C flour
- 1 TBSP Butter
- 1 TBSP lemon juice
- Prepare the pie filling by mixing the flour and sugar in a bowl. Cut in the butter with a pastry blender or two knives. Add fruit and lemon juice. Stir until the fruit pieces are evenly coated. If prepping ahead, put in plastic bag or tupperware. If using on day one of your trip, refrigerate and throw in cooler. If using later than day one, freeze and throw in cooler.
- Next prepare the crumb crust. In a mixing bowl combine hazelnuts, flour, and sugar. Cut in butter until coarse crumbs form. If prepping ahead, put in plastic bag or tupperware. If using on day one of your trip, refrigerate and throw in cooler. If using later than day one, freeze and throw in cooler.
- To assemble the pie, press 2/3 of the crumb mixture into the bottom and about 2″ up sides of a 10″ Dutch oven. Pour in the berry filling and spread evenly. Sprinkle remaining crumb mixture over top.
- To bake, place lid on oven and bake using 6-8 briquettes on bottom and 10-12 briquettes on top for 45-65 minutes or until topping is golden and filling is bubbly.
PS Need a review on dutch oven basics? Check out our post here.
*Hazelnut roasting tip: We spread our hazelnuts on a rimmed cookie sheet and roast for about 10-15 minutes at 350 degrees. Keep an eye on them and pull them when they start to get a little golden. Transfer to a clean kitchen towel and after they’ve cooled rub the nuts around in the towel to remove the skins.