Serves: 5
Total Calories: 1,197
Sift the flour and the salt together. Using a pastry cutter, cut the shortening into the flour until the fat is pebbled about the size of a pea.
In a bowl, mix the egg, water and vinegar. Pour the water mixture over the top. Knead the dough together until it will hold together and no more.
Roll the dough out onto floured parchment paper. Use flour between rolling pin and pastry.
Place pastry in lightly oiled Dutch oven (line Dutch with parchment round and strips if you want to remove pie). For the antique crust, leave bottom crust tall, pour in filling, then fold over the top of the filling.
Cook in 10" Dutch Oven with 11 coals on top and 10 on the bottom until golden. Let cool before pulling out of the Dutch.
This Caramel Macadamia Pie recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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