How To Clean and Season a Cast-Iron Mountain Pie Maker: The Key to Non-Stick Pies

Because we use our mountain pies exclusively for camping, they often face harsh conditions and can become quite rusty between trips. Proper cleaning and seasoning are essential for their longevity and performance. A well-seasoned cast-iron pie iron is naturally non-stick, making for effortless cooking and removal.

The best way to clean and re-season your cast-iron pie maker is to first place it directly on the campfire to get it thoroughly hot. This high heat helps to burn off any stubborn food residues or rust. Once hot, carefully remove it from the fire and place it on a stable surface like a picnic table. Then, using a high smoke point oil (such as vegetable oil, grapeseed oil, or flaxseed oil), squirt or brush the oil evenly over both halves of the mold. You want enough oil to create a thin, even coating, not so much that it’s drenched. Ensure all surfaces are covered.

Immediately place the greased pie maker back on the fire and let it “bake” for about an hour. This process allows the oil to polymerize, creating a durable, non-stick layer. After seasoning, allow the pie maker to cool completely before handling to prevent serious burns. This ritual not only cleans but also seasons your iron, preparing it perfectly for your next camping adventure and ensuring your mountain pies come out beautifully every time.

Equipment You’ll Need:

• Cast-Iron Mountain Pie Maker (double or single): A good quality pie iron is indispensable. We recommend cast iron for its durability and even heating, but aluminum versions are also available.
• Sharp Knife or fork: Useful for trimming excess bread and gently releasing the cooked pies from the mold if they’re a bit stubborn.
• Cooking Spray or High Smoke Point Oil: Essential for greasing the pie iron and preventing sticking. Make sure to pack enough for multiple pies!
• Heat-resistant gloves or a kitchen towel: For safe handling of hot pie irons.

Ingredients for Classic Mountain Pie Variations:

While the beauty of mountain pies lies in their customizability, here are the core ingredients for our favorite breakfast, ham & cheese, and pizza versions. For this particular morning, we focused on breakfast mountain pies, but simply omitting the eggs transforms them into delicious hot ham and cheese sandwiches.

• Sandwich Bread: The foundation of your mountain pie. I prefer to make my own whole wheat sandwich bread loaves the day before a camping trip. Using an electric knife makes slicing easy, and storing them in a bread bag keeps them fresh until you’re ready to cook. Any sturdy sandwich bread works well, but a slightly thicker slice holds up better to the fillings and heat.
• Ham Lunch Meat: A camping staple! We often opt for honey ham, bought in bulk from places like Costco, for its convenience and delicious flavor. Feel free to use turkey, roast beef, or any other preferred luncheon meat.
• Cheese Slices: Colby Jack or American slices are popular choices for their meltability. Don’t be afraid to experiment with other varieties like baby Swiss, cheddar, provolone, or even a spicy pepper jack for an extra kick.
• Eggs: Crucial if you’re making breakfast mountain pies. You can use whole AA-grade eggs cracked directly onto the bread, or for quicker cooking, bring pre-scrambled eggs or even leftover cooked eggs.
• Butter or Margarine (Optional): For an extra rich, golden-brown crust, some like to spread a thin layer of butter on the outside of the bread before placing it in the pie iron.

For specific instructions and mouth-watering images for the Mountain Pie Pizza, continue reading below!

Step-by-Step Guide: How To Make Perfect Mountain Pies

For detailed, printable instructions, please refer to the recipe card further down the page. However, here’s an expanded overview to ensure your mountain pies are a resounding success:

1. Prepare Your Pie Iron: Before embarking on your mountain pie adventure, ensure your pie maker is thoroughly cleaned and seasoned, especially if it’s cast iron. Refer to our “How To Clean and Season” section for best practices. Once seasoned, generously grease the insides of your mountain pie maker with cooking spray or oil before each use. This crucial step is your first line of defense against sticking.
2. Assemble Your Breakfast Mountain Pie: Lay one slice of bread onto each half of the greased pie iron. For a delicious breakfast sandwich, carefully crack an egg directly onto one slice of bread. This method often allows the egg to cook more evenly than if it’s placed already cooked and nestled deep within the sandwich. Top the egg with two slices of ham and a slice of your chosen cheese. Finally, cover the filling with the second slice of bread.
3. Seal and Trim: Gently close the two halves of the pie iron, ensuring the bread and fillings are securely contained. You’ll notice excess bread around the edges. Carefully trim this excess bread using a sharp knife. Trimming helps to seal the edges of the sandwich, creating a neat, pocket-like “Pop-Tart” appearance and preventing fillings from oozing out. It also aids in easier removal.
4. Cook Over Embers: Latch the cooker securely. Place the closed pie iron over glowing embers or a very low, steady flame. Avoid direct, high flames as this will burn the bread before the inside is cooked. Cook for approximately 10 minutes, flipping the pie iron every few minutes to ensure even toasting on both sides until it reaches a beautiful golden-brown color. A darker brown often indicates easier release.
5. Release with Care: Once cooked, carefully remove the hot pie maker from the fire. Before opening, gently bang the closed pie maker against a hard surface, like a picnic table. This light impact often helps to loosen the sandwich from the mold. Using a kitchen towel or heat-resistant glove (a bath towel worked for us when camping by the lake!), carefully unlatch and open the cooker.
6. Troubleshooting Sticking: If your mountain pie is sticking or tearing, it’s a sign it needs more cooking time. Close the iron and return it to the embers for an additional 3-4 minutes. A fully cooked pie will typically release much more easily. If persistent sticking occurs, a sharp knife might be needed to gently pry it out. Remember, the darker and crispier they cook, the easier they tend to come out.

Pro Chef Tip: Mastering the Heat

Craving Pizza? Make Mountain Pie Pizzas!

One of the most exciting variations of mountain pies is the pizza pie, a guaranteed crowd-pleaser! To create these savory delights, gather a loaf of your favorite sandwich bread, a pint of good quality pizza sauce (or even your preferred pasta sauce for a twist), plenty of mozzarella cheese, and slices of pepperoni.

Set out your ingredients on your picnic table, encouraging everyone to build their own custom pizza mountain pie. Beyond the basics, consider adding other favorite pizza toppings like thinly sliced bell peppers, black olives, finely chopped onions, or for those who enjoy a little heat, jalapeños or a sprinkle of red pepper chili flakes. Follow the general cooking instructions provided above, ensuring your pie gets golden brown and crispy for that perfect pizza crust texture. The melted cheese and warm sauce inside a toasted bread shell make for an unforgettable campfire meal!

Other Tasty Variations: Beyond the Sandwich

The beauty of the mountain pie maker is its incredible versatility. While hot sandwiches are a classic, you can get truly creative and make both savory and sweet loaded pies. The possibilities are endless!

• Gourmet Grilled Cheese: Elevate the classic grilled cheese by using a double slice of high-quality cheese like Gouda, sharp cheddar, or a blend of your favorites. Add a smear of mustard or a sprinkle of garlic powder for extra flavor. Follow the basic cooking instructions for a perfectly melted, golden-brown grilled cheese pocket.
• Hearty Meat Pies: For a more substantial meal, use rolled pie dough or even puff pastry instead of bread. Fill with pre-cooked ground beef, pork, or lamb seasoned with herbs and spices. You can also add cooked potato slices, diced onions, or mixed vegetables. Always season your filling to taste. Cook for 6-8 minutes, checking for a golden crust.
• Reheated Casserole Mountain Pies: This is a fantastic way to enjoy leftovers! Simply spoon leftover Shepherd’s pie, noodle casseroles, or even chili directly into the pie iron. Cook for about 3 minutes per side, or until thoroughly heated through and crispy on the outside.
• Sweet Fruit Pies: Transform your pie iron into a dessert maker! Use pastry dough, phyllo dough, or even biscuit dough as your base. Fill with any canned pie filling – cherry, apple, peach, or pear fillings are all delightful. Sprinkle with a touch of cinnamon or nutmeg for extra warmth. Cook until the crust is golden and the filling is bubbling.
• Spicy Taco Mountain Pies: Get inspired by our Woof’em Sticks! Use homemade biscuit dough or even a flattened tortilla spread into the pie iron. Fill with seasoned ground beef or chicken, cheese, salsa, and all your favorite taco toppings. Cook for 8-10 minutes. The result is a crispy, satisfying creation reminiscent of a chalupa or fry bread.
• Breakfast Burrito Pies: Use a large tortilla or biscuit dough. Fill with scrambled eggs, cooked sausage or bacon, cheese, and a spoonful of salsa. Cook until golden brown.
• Sausage & Pepper Pies: A savory delight with cooked Italian sausage, bell peppers, and onions, all held together with a bit of provolone cheese inside the bread.

Don’t be afraid to experiment with your favorite ingredients. The mountain pie maker is a canvas for culinary creativity around the campfire!