Saturday, June 14, 2008

Pudgy Pies

Some people call it a tonka-toaster. We always called them pudgy pies, presumably because eating them in great quantities makes us pudgy, hobbits that we are. There! The secret's out! They can be savory or sweet, but the classic pudgy pie is filled with marshmallows and pie filling.
A good pudgy pie can only be made in a cast iron clam-shell cooker. Aluminum or steel will not work just as well. We've tried. We only have one pudgy pie maker, and don't know where to get another one. Maybe I shouldn't advertise!

Pudgy Pies
-butter two slices of soft bread. Whole wheat will work great, so long as it's soft.
-Lay a slice, butter side down on one half of the pudgy pie maker.
-Spoon on fillings.
Fruit is great. Depending on how gooey you want it, add sugar or brown sugar if it's fresh fruit rather than pie filling. Chunky jam will work if it's on hand. Maybe a dollop of butter or a marshmallow, one big or several mini mallows.
Other combos: Chocolate and marshmallows
or Chocolate and peanut butter
Peanut Butter and Bananas.
Chocolate and dried cherries, Dried fruits, nuts, cream cheeses, etc...
The fillings are quite personal.

Savory Pudgy Pies:
Eggs: it may be best to cook the eggs and meats or anything that really needs cooking, not just heating up, before assembling the pudgy pie, especially for pudgy pie newbies. Eggs of course like bacon, ham, cheese, sausage, broccolli, peppers, mushrooms, onions, though I doubt all the above would fit in a single pie!
Potatoes, gravies, meats, you get the picture.
So, we've put in the fillings; enough to fill the pie but hopefully not so much it oozes out all over the place, unless you're into blackened food.
-Now we put the other slice of bread on top of the pile, butter side up like a grilled cheese sandwich.
-Close the clam-shell cooker, clamp it shut
-and set it right on top of a nice bed of coals.
-Flip over every 15 seconds several times and check for doneness. We like our pudgy pies dark golden brown.
The art of the pudgy pie is in getting the insides melted and gooey while the crust is golden brown. The common failing is the filling being cool while the crust is blackened. This especially happens if the pudgy pie is cooked over hot flames instead of hot coals. Coals, I think, cook much better, but the inclination is to put it in the dancing flames. We wait to cook them until the fire has a nice bed of coals, and rearrange things a bit so there's a good place for roasting.
The most difficult part of pudgy pies is waiting until they cool off a bit before devouring them. We eat these at the cabin, where we're ravenous from hiking around all day, so it helps if they come as a dessert course, which also makes time for a nice fire full of glowing coals, but we like them so much they are often the main attraction. I usually burn my tongue on the first one. Watch out!


Myra said...

I believe our original pudgey pie maker is cast aluminum, but i'm not sure. I really don't think its cast iron.

Hege said...

This looks yummy.
We use to make waffels over the fire when we go hiking :)