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Apple and Bacon Pie
I used to think apple pie required a day of leisurely rolling and folding, until I realized how much I missed the salty crunch of bacon in my dessert. The first time I tried this combo, the smoky saltiness cut through the sweet spiced apples so perfectly that it instantly earned a permanent slot in my rotation.
Ingredients
Method
- Make the crust: In a food processor or large bowl, combine flour and salt. Add cold cubed butter and pulse or cut in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Sprinkle ice water one tablespoon at a time, mixing gently, until the dough just begins to clump together. Divide into two disks, wrap tightly in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced apples with lemon juice. Add brown sugar, flour, cinnamon, nutmeg, and chopped bacon. Mix until apples are evenly coated. Let sit for 10 minutes to allow juices to release slightly.
- Assemble: Roll out the bottom disk of dough on a floured surface to fit a 9-inch pie plate. Transfer to the plate and trim edges. Pour in the apple mixture, mounding it slightly higher in the center. Roll out the top crust; you can use a lattice pattern or cut vents for a traditional top crust. Place over filling and crimp edges to seal.
- Bake: Brush the top crust with the egg wash. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 30-40 minutes until the crust is golden brown and the filling is bubbling through the vents. If edges brown too quickly, cover with a pie shield or foil.
- Cool: Let the pie cool on a wire rack for at least 1 hour before slicing to allow the filling to set.
Nutrition
Notes
What makes this pie truly work is blanching the bacon before mixing; it renders enough fat to flavor the crust without leaving chewy, salty strips. It’s rustic, forgiving, and tastes like autumn captured in a pan.
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