Happy Thanksgiving! When Robin served this recipe at the Prairie Dog‘s November DOG (Dutch Oven Gathering), we all could NOT stop going back for seconds, and thirds… and just one more bite. It was so moist and just a bit gooey. Everyone asked for the recipe, including me. I loved it!
I tweaked the recipe by adding crystalized ginger to boost the ginger flavor and lemon drizzle to make the flavors in the cake pop. I love this recipe because it is simple to put together and is a decadent, delightful dessert. Pour yourself a hot cup of coffee or tea and be prepared to to eat more than one serving.
Ingredients:
Spray oil
2 large eggs
1 cup buttermilk
1/4 cup crystalized ginger, diced into very small pieces
2 cups dark brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup butter
1 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3/4 cup powder sugar
1/4 teaspoon lemon extract
2-3 tablespoons half and half
Directions:
Prepare a 12-inch camp Dutch oven by spraying a thin layer of oil around the bottom and sides of the oven. (If you want to turn the cake out of the oven, cut a circle of parchment to fit in the bottom of oven.)
In a small bowl, whisk together the eggs and buttermilk.
In a large bowl, mix together crystalized ginger, brown sugar, flour and salt. Cut in butter until butter is the size of small peas. Remove one cup and set aside. Add baking soda, ground ginger, cinnamon, and nutmeg. Mix well.
Make a well in the center of the dry ingredients. Pour buttermilk and egg mixture into the center. Fold gently, using as few strokes as possible until all ingredients are incorporated. A few dry spots is OK. Do not over mix!
Pour batter into prepared 12-inch camp Dutch oven. Sprinkle reserved sugar/flour/butter mixture on top of the batter.
Bake at 350 degrees Fahrenheit by placing 9 hot charcoals in a circle beneath the oven and 16 hot charcoals around the lid. Bake for 45 -60 minutes or until a toothpick comes out clean with just a few crumbs clinging to it. To avoid a hot spot, make sure to rotate the lid clockwise and the oven counter clockwise two or three times. Remove lid and oven from charcoal and allow to cool.
To make the lemon drizzle, put powder sugar in a bowl. Stir in lemon extract and half and half until drizzle is the right consistency. Serve over gingerbread.
This is a quick post to share a recipe that was requested during a photo shoot yesterday for The Boy Scouts of AmericaScouting Magazine. Check out this Facebook Live video to see the thanksgiving meal we prepared: a turkey, an apple cranberry, yummy stuffing, and cornbread!
During the Facebook Live video, someone asked about our favorite recipe. Steve mentioned our Hatch Green Chile Apple Pie, which then prompted many requests for the recipe. We made this for the Kingsville Ranch Dutch Oven Cook Off several years ago and for Central Market. It is a winner!
Hatch Green Chile Apple Pie
Print Recipe
Apples are the star of this dish but a kick of green chile will sneak in and make you smile!
Prepare a 12” camp Dutch oven: Cut out a round piece of parchment paper the same width as the bottom of the Dutch oven. Prepare lifters; cut a length of parchment paper approximately 17-inches long then fold it into thirds lengthwise and cut. Fold each in half. Place the middle of each lifter in the middle of the Dutch oven and spread them out to create a six-sided star. Place round parchment on top of lifters. Make sure each lifter has about 2-inches hanging over of the top. Secure with clothespins to hold them in place.
Place one of the prepared pie crust in the bottom of the oven, centered.
In a large bowl, mix together apples, brown sugar, Hatch green chile, apple cider vinegar, cinnamon, salt, allspice, nutmet, lemon zest, and lemon jucie.
Pour apple filling into the prepared Dutch oven. Using a spoon, straighten out the apples so they lay flat and mound up in the center of the pie. Spread butter evenly across the top of the pie filling.
Roll out top layer and create decorative pattern (lattice, shapes, solid with vents). Fold top pastry dough over bottom crust and seal both together. Trim as desired. Make pastry wash by beating one egg white with one-teaspoon water until frothy. Brush over seal and top crust. Sprinkle with sugar crystals.
Bake for 20 minutes with 15 coals on bottom and 20 on top. Then remove 5 coals from bottom and top and continue baking for approximately 45 minutes until juices bubble and crust is deep golden brown. Remove. Chill.
To quickly chill the pie, let the oven cool off at room temperature for five minutes. Place oven in a large bucket with about two inches of water. Let sit for 5 minutes. Add ice slowly, removing water and taking care to make sure the level of the ice water stays half-way up the side of the oven and doesn’t spill into the pie.
When the pie is cold through to the center, remove from the oven by using the parchment lifters.
When Robin served this recipe at the Prairie Dog‘s November DOG (Dutch Oven Gathering), we all could NOT stop going back for seconds, and thirds… and just one more bite. It was so moist and just a bit gooey. Everyone asked for the recipe, including me. I loved it!
I tweaked the recipe by adding crystalized ginger to boost the ginger flavor and lemon drizzle to make the flavors in the cake pop. I love this recipe because it is simple to put together and is a decadent, delightful dessert. Pour yourself a hot cup of coffee or tea and be prepared to to eat more than one serving. 
