Ingredients
Equipment
Method
Assemble the pie iron sandwiches
- Butter one side of each slice of white bread. Lay the slices out so the buttered sides are ready to face the pie iron.
- Place one butter-side down slice into the pie iron. Ensure it sits flat so the filling can ooze evenly between layers.
- Spoon peach pie filling onto the bread and sprinkle with cinnamon sugar. Add enough filling so it reaches near the edges for a juicy, gooey center.
- Top with a second slice of bread, butter-side up. Close the pie iron and press just enough to help it seal.
Campfire cook and finish
- Cook over campfire coals for 2-3 minutes per side until the sandwich is golden and crispy. Flip once so both sides toast evenly.
- Carefully remove the sandwich from the pie iron and let it cool for 2 minutes. This quick cooling step helps the filling thicken slightly before dusting.
- Dust with powdered sugar right before serving. The finished pie iron sandwich should show peach filling oozing at the edges.
Notes
Pro tip: if your peach filling seems thick, warm the can in your hands for a minute so it spreads easily and oozes when pressed. Store leftovers covered in the refrigerator up to 2 days; reheat briefly in a skillet over low heat to re-crisp. Freezing is not recommended because the bread texture softens after thawing. For a simple swap, use reduced-sugar cinnamon sugar (or a low-sugar topping) to cut overall added sugar while keeping the same pie-iron crunch.