Pudgy Pies

I’m in Lafayette again for a few days, and last night we had a crisp-fallish-air campfire with some young adult friends and a couple of sweet little preschool kiddos.  One highlight of the evening?  PUDGY PIES!

Here’s the deal, to quote a well-practiced pudgy pie maker who gave us a short tutorial….

First you pudge (cram) a slice of buttered bread into one half of the pudgy pie iron, buttered-side down.  Then you pudge (load) the bread with a preferred pudge (filling), in this case a homemade version of something close to apple pie goo that I’d concocted earlier especially for this pudgy-pie purpose.  The pudge (filling) should not quite reach the edges of the bread, to allow for sealing, and yet be mounded just-so in a definitively pudgy-sort-of-way.  

Next you pudge (cram) another slice of buttered bread in the other half of the pudgy pie iron, also buttered side down, and then lock the two sides of the iron together.  Then wham, you pudge (crimp) the pudge (iron) so the bread and filling make a pudge (pie).

Pudge (heat) the iron over hot coals until the butter sizzles and the bread is nicely toasted.  Then pudge (turn) the iron to toast the other side.  Open carefully, turn out the pudge (finished pocket-pie), and pudge-out!

Very pudgy instructions; very pudgy stuff!