Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, Apple Pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we’ve seen traditional apple pies, French apple pies, and apple pie “a la mode” (popularized in the 1890’s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.
Today we’re bringing apple pie to the next level and giving this dessert a meaty upgrade! We took an American classic and added sweet flavored bacon inside the pie, added it to the crust, and made a deliciously beautiful bacon-weaved top. Thus, the ultimate American Beauty: The Bacon Weave Apple Pie!
1 lb. Vanilla Bourbon or Cinnamon Sugar Bacon
1/3 cup plus 1 Tbsp shortening
1 cup all purpose flour
1/4 tsp salt
2-3 Tbsp cold water
1/2 cup sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ginger
1/4 tsp ground nutmeg
3-4 large thinly sliced peeled apples
sharp cheddar cheese slices (optional)
Preparation: Pull aside 8-12 strips of uncooked bacon and set aside. Cook remaining strips in a 400 oven for 17 minutes. Chop into small pieces and set aside.
Crust: Mix together 1 cup flour and salt. Cut in shortening using a pasty blender or by crossing 2 knives until particles are the size of course crumbs. Toss in a small handful of chopped bacon, then sprinkle cold water a little at a time, tossing with fork until all the flour is moistened. Roll pastry out into a even circle large enough to cover your pie plate. Press rolled crust into your pie plate.
1. Heat oven to 425°F. Peel, core, and slice apples. You’ll want to pour a little lemon or lime juice over them to keep them from browning.
2. Stir together 1/2 cup sugar, 1/2 cup flour, cinnamon, ginger and nutmeg in large bowl. Add remaining chopped bacon and apples; toss. Spoon into pastry-lined pie plate.
3. Using your uncooked strips of bacon, create a bacon weave and carefully place it over the top of the pie. Tuck in the overhanging pieces into the pie so that your bacon strips don’t drip grease all over your oven.
4. Loosely lay a piece of foil or parchment paper over the top of the pie. Bake 40-50 minutes taking the foil or paper off the pie during the last 10-15 minutes of cooking. Pie is done when crust is golden brown and bacon is starting to crisp. Depending upon how thick your bacon is, you may want to cook it a little longer.
5. Let the pie cool for a few minutes before cutting into it to allow the juices of the bacon to settle. Slice the pie and serve as is or with a piece of sharp cheddar cheese.