Bacon Apple Pie
- Cook 1 hour 15 minutes
Made for bacon lovers, here's an exceptional sweet and salty pie featuring a bacon lattice.
Pastry chef Alisa Huntsman answers the call to incorporate bacon into dessert, resulting in the ultimate sweet and salty pie.
- 1 9 inch pie shell, unbaked
- 3/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 6 cups 1/2-inch-thick sliced peeled apples (1 1/2 to 2 pounds)
- 8-12 slices uncooked bacon (preferably dry-cured)
- Preheat oven to 350 F. Place pie shell on a sturdy baking sheet and set aside.
- In a large bowl, rub brown sugar, cornstarch, cinnamon, nutmeg, cardamom and cloves together with your fingertips until blended. Add apples and toss to coat. Dump spiced apple slices into the pie shell, including any sugar and juices that have accumulated in the bowl.
- Weave uncooked bacon on top of the pie filling, starting from the center and working your way out to the edges. For a lattice topping you should have an over-under pattern with 5 pieces going vertically and five pieces going horizontally. Trim the edges and pinch into the crust to seal. Cover pie with foil and bake in the middle of the oven for 1 hour. Remove cover. Continue baking for 15 minutes until golden brown and bacon is crisp.
- Let pie cool for 1 hour before cutting.