Place a piece of parchment paper on bottom of Dutch oven. Fold rolled dough in half and place in oven. Press dough up the sides of the oven. Put prepared filling on top of dough.

For topping: Melt butter in the small Dutch oven and add almond extract. Mix flour, coconut, sugar and nuts in a medium bowl. Add butter mixture to dry mixture and stir until well-blended. Sprinkle over top of fruit filling. Trim and flute crust.

Place a trivet under pot for legs. Place Dutch oven over 9 coals with metal ring. Place 14 coals on top, only around the perimeter. Bake about 30-35 minutes or until golden brown.

Let pie cool in pot, using ice if necessary. Gently lift out pie and garnish as desired. — Jay and Carol Fuller

FINNISH PULLA YEAST COFFEE BREAD

14-inch Dutch oven

8-inch Dutch oven

Dough:

1 package active dry yeast

1/4 cup warm water

1 1/2 cups milk, scalded and cooled to lukewarm

3/4 cup sugar

3/4 teaspoon salt

10-12 whole cardamom pods, seeded and crushed (about 1 teaspoon)

3 eggs, beaten

7-8 cups sifted flour

1/2 cup butter, melted

Glaze:

1 egg, beaten

1/2 cup sliced almonds

1/2 cup crushed lump sugar

Dissolve yeast in warm water. Scald milk in 8-inch Dutch oven and pour into a large bowl. Add sugar, salt, cardamom and eggs. Cool to 105 degrees. Add yeast.

Whisk 2 cups of sifted flour into milk mixture. Stir until smooth. Add another 2 cups until dough is smooth. Add melted butter. Stir until dough looks glossy. Knead in remaining flour until dough forms into a stiff ball.

Turn out onto a lightly floured board and cover with inverted mixing bowl. Let the dough rest for 15 minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly and let rise in warm place until double in bulk (about 30 minutes).

Turn out again onto a slightly floured board and divide into three parts. Roll each portion into a strip about 24 to 36 inches long. Let dough rest a few minutes so that it will stretch more easily.

Braid the strips together; shape into a circle by folding the ends together. Place on a 12-inch piece of parchment paper and place in the 14-inch Dutch oven. Let rise for 20 minutes. Glaze with beaten egg. Decorate with sliced almonds and sprinkle with crushed sugar. Place Dutch oven over 10 coals and place 18-22 coals on top. Bake 30-40 minutes or until light golden brown. Lift bread out of oven and cool on rack for 15 minutes before serving. Garnish if desired. — Ben and Debbie Auxier

BASIL AND ASIAGO BREAD TWIST WITH PINE NUTS AND ROASTED GARLIC BUTTER

14-inch Dutch oven

Dough: