Dutch Oven Apple Pie

One thing I will never forget as long as I live, That smell of apple pie
From my grandmothers kitchen. There is just something about a big cast iron
dutch oven filled with apple pie that was more than any kid in that house could resist.
I like this old recipe that has been in my book for years & I am sure you will enjoy baking this apple pie in your own cast iron dutch oven too!  After trying our last pot roast recipe made with Camp dog Cajun seasonings you will really want this topped with a bowl of home made ice cream, made on your front porch with your own ice cream maker.
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8 cups baking apples, thin, sliced and peeled 1 teaspoon nutmeg
2 tablespoons lime juice 1/2 teaspoon salt
1 cup sugar 2 tablespoons butter or margarine
1/3 cup flour pastry dough for double crust pie
1 teaspoon cinnamon
Topping
1/2 cup butter or margarine 3 tablespoons heavy cream
1/2 cup brown sugar, packed 3/4 cups pecans, chopped

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to apples and toss lightly. Place bottom crust which
is 2 inches larger than the 12 inch dutch oven, in the dutch; press firmly against the side of dutch. Add the apple mixture and
spread evenly over the botton of the dutch. Add 2 tablespoons butter in pieces over the top of apples. Place the top crust which
is the same size as the lid of the dutch oven on top of apples, fits nicely over and around the edges so the bottom crust on the
edge of dutch folds down over the top crust and seal with fingers. Cut steam vents. Bake with 10 briquettes on the bottom and
15 on top for 45 minutes to 1 hour. Mix topping in a 8 inch dutch with 5-6 briquettes on the bottom and bring to a boil. Boil 2
minutes and add pecans. Pour over top of pie the last 10 minutes of cooking and cook until the topping bubbles. Remove from
heat and cool; serve slightly warm.

Dutch Oven Oatmeal Herb Bread

There is noting like home made bread made in a Dutch Oven 

2 cups hot water (about 110 degrees)
1-1/4 cups uncooked oatmeal
1/4 cup butter
1 teaspoon salt
1-1/2 cups flour
1/4 cup sugar
2 packages dry yeast
1 egg
About 2-1/2 cups additional flour
Oil for greasing pan

Topping for this dutch oven bread
2 tablespoons butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH: garlic salt, parsley, oregano, chives, basil
Plus: Baking parchment

Mix water, oats, butter, and salt. In separate bowl, mix flour, sugar, and yeast; let bubble and froth. Fold into oat mixture and
add egg. Add up to about 2-1/2 cups flour until you have a stiff dough. Knead until smooth and elastic. Let dough rise about 20
minutes. Meanwhile, grease Dutch oven well and cut baker’s parchment to cover bottom. Punch down dough and let rise
covered until double in size (perhaps 45 minutes). Mix topping and set aside. Press bread into oven. Cover with lid (with coals)
and set bottom over coals. Bake 15 minutes, then remove oven from bottom coals; replace lid with coals. Bake about 10 more
minutes until brown. Remove bread from oven. Brush with topping and serve your dutch oven bread warm