BRISTECD, I am hungry now - Great post! You must have been up early to get this tasty meal, full of variety, preped & ready for all who attended... Oh my gosh, brings my wife's childhood memories screaming back as her Grandmother was an expert with the cast iron dutch oven in the field. The story goes...she could fix a mean blueberry cobler when my wife was young. Back one more generation, Bringing their 5 children from toddler to teens, grandma and grandpa sent the kids out picking blueberries all day (1940's), Grandma would can quarts of blueberries right there on the spot as they were brought in, dozens of quarts to last the long Minnesota winter and a blueberry cobbler at days end.
Wife has a question for you.... what are the tricks to bake those pies that are perfectly golden brown? Is it the depth of the oven into the coals, or do you use a grill or in home oven? do you use a 9 inch pie plate? how long do you bake? Would be grateful for a Private message to this regard if you can ever find the time. Thanks again from both of us.
Cool story Trail_Hog. I had a place where my boys and I used to pick 5 gallon buckets full of blackberries. My wife would freeze them and we had blackberry cobblers all Fall and Winter. So, to answer your wife's question - the 9" pie shell is "cooked" first. The "filling", as I call it, has to be done on a stove and when ready, is poured into the pie shell. While cooling, I prepare the meringue. I use a 12" deep oven to brown the meringue - it takes about 10-12 minutes to brown and is easier than using an actual oven in my opinion. I have pictures of the process and would be happy to even post the recipe as soon as I figure it out. I used to use Photobucket, but, well...