OK, you Rambos, Mad Maxes, Conans, and other mother’s little warriors, admit it! Every now and then, after surviving months with only rattle snake soup to eat, and wolverine’s blood to drink, it would be nice to have a piece of sweet, delicious, grand mom’s apple pie.
If you are man enough to admit that, here is the recipe;
First, mix milk powder, salt, and yeast to about 150 ml of +42 C water. Let the yeast wake up for 5 to 10 minutes, and carefully mix the solution with the rest of the dough ingredients in a ziploc bag. Place the bag in a warm place, which, in wilderness, usually is a pocket close to your skin, for one to 4 hours. Properly closed ziploc bag does not disturb your activities too much, and while the yeast is doing its magic, you can hike to the next camp site or continue doing your things at the present one.
Before baking the base of the pie, it is time to prepare the apple jam, or sauce, or what ever you call the stuff on top of the apple pie. After rehydrating dry slices of apple for about 30 minutes, simmer the slices with cinnamon and brown sugar till the apple slices are soft, and the excess water has evaporated.
Then to the baking of the dough; Squeeze a ball of dough onto the frying pan, which in this case is the lid of the Mini Trangia. Flatten it to about 1-2 cm thick disk, and fry each side for about 4 minutes. Unfortunately, this requires some hands-on time. To avoid burning the dough, it is necessary to hold the pan about 10 to 15 cm above the flame, but trust me, the taste of the final product is worth of all the work.
Now, the remaining work is to scoop the apple jam on top of the baked dough, lift your feet up, think of your childhood and grand mom, and enjoy the apple pie. To get even closer to your childhood experiences, you can heat up the apple jam for about two minutes, and properly burn your tongue (just like when you were three years old).
In my honest opinion, the only way to improve the apple pie would be a scoopful of vanilla ice cream on top of the pie. However, due to the fact that preparing ice cream in the middle of nowhere with the Mini Trangia is beyond my expertise, I must say that I’m quite happy with the current product.