Method
- Roll the cookie dough into one large round on floured waxed paper, matching the size of the Dutch oven lid.
- Line the Dutch oven with two layers of heavy-duty foil if desired. Add the pie filling and sprinkle with half the cinnamon.
- Invert the dough over the filling and remove the paper. Sprinkle with the sugar and remaining cinnamon.
- Cook with 6–8 coals below and 14–16 above for 45–60 minutes, until the cookie topping is baked through.
Variations
- Serve with ice cream or whipped cream.
Source and recipe details
The original recipe does not provide preparation or total time.
The original recipe does not specify a yield.
- Package and can sizes and yield are unspecified. The flour is for rolling; use only what is needed.