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Campfire Peachies

Campfire peachies are a pie iron dessert made by toasting buttered bread around peach pie filling until golden and crispy, with filling oozing between the slices. This easy camping classic uses cinnamon sugar and a quick powdered sugar dust for a warm, gooey treat.
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Prep Time 10 minutes
Cook Time 5 minutes
cooling 2 minutes
Total Time 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Campfire Peachies
  • 16 white bread Use thick-cut slices if available so the sandwich stays sturdy in the pie iron.
  • 1 can (21 oz) peach pie filling Spoon filling directly from the can; stir first only if very chunky.
  • 0.25 cup cinnamon sugar A ready-made cinnamon-sugar blend works; homemade is fine too.
  • 1 butter For buttering the bread slices so they toast golden and crisp.
  • 1 powdered sugar Dust on right before serving for a lightly sweet finish.

Equipment

  • 1 pie iron

Method
 

Assemble the pie iron sandwiches
  1. Butter one side of each white bread slice so the surface can crisp when toasted in the pie iron.
  2. Place one bread slice, butter-side down, into the heated pie iron.
  3. Spoon peach pie filling onto the bread and sprinkle with cinnamon sugar so you get a gooey center.
  4. Top with a second bread slice, butter-side up, to seal the filling inside like a sandwich.
  5. Close the pie iron firmly and place it over campfire coals, cooking 2 to 3 minutes per side until deep golden and crispy, with filling visibly softening and oozing at the edges.
Cool, dust, and serve
  1. Carefully remove the pie iron sandwich and let it cool for 2 minutes so the filling sets slightly and the bread stays crisp.
  2. Dust with powdered sugar and serve warm for the best contrast of toasted bread and melty peach filling.

Notes

Pro tip: If the filling looks like it’s leaking too fast, cook a little less than 3 minutes per side and press the pie iron gently only during cooking. Store leftovers in the fridge up to 2 days; reheat in a pan or pie iron until warm and crisp again. Freezing isn’t recommended because the bread texture softens after thawing. For a simple dietary swap, use reduced-sugar peach pie filling to cut sweetness while keeping the same pie-iron method.