Bacon Apple Pie

Bacon Apple Pie
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For the crust
  1. 6 ounces unsalted butter, cut into 1/2-inch pieces
  2. 2 ounces of bacon fat
  3. 5 to 7 tablespoons apple brandy (I prefer Laird’s) or apple cider
  4. 12 ounces all-purpose flour
  5. 1 teaspoon salt
  6. 1 tablespoon sugar
For the filling
  1. 8 thick cut slices of bacon
  2. 3 tablespoons flour
  3. 1/4 cup apple brandy (or apple cider, if your prefer)
  4. 1/2 cup sugar
  5. 1/2 cup brown sugar
  6. 8 apples peeled, cored and cut into large chunks
For the crust
  1. Place the butter, bacon fat and brandy in the refrigerator to cool. When cool (and still refrigerated), place the flour, salt and sugar in a food processor and pulse for a minute to mix well. Add the cold butter and fat. Pulse until the mix looks a little mealy and small pea size chunks of butter are left. Pour in brandy or apple cider while pulsing to bring all ingredients together to form a ball. You may not need all the brandy (or apple cider, if using instead) so add just enough. Remove the dough and press together any remaining bits from the processor. Wrap in plastic and refrigerate for at least an hour or overnight.
2For the filling
  1. Render the bacon strips down over medium heat until nice and crispy, taking care not to burn the fat. When the bacon is cooked, remove it and drain on a paper towel. Add the flour to the pan over the same heat and cook to a paste. Add all remaining ingredients except for the apples and bring to a simmer. The sauce should be thick and rich. Chop the reserved bacon and fold in.
3For the pie
  1. Preheat the oven to 425˚F. Roll out 3/4 of the pie dough to fit a 9 inch pie dish. Flute the edges. Add the apples to the bottom of the pan and drizzle the sauce over the top. For the topping you can either do a lattice top or, if you don't want to get to fancy, just roll out the remaining pie crust and cut out shapes to place on top. Place pie in a preheated 425F oven and bake for 15 minutes. Turn the temperature down to 350F and bake for another 30 minutes or so until the apples are tender but not mushy. Cool completely and enjoy!
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