thick applewood-smoked bacon, divided
granny smith apples (yields 3 heaping cups, sliced)
pure maple syrup, divided
unsalted butter, cut into small pieces
1For bacon lattice:
Preheat oven to 400 degrees.
2Cut six pieces of bacon in half lengthwise (to create long strips).
3Weave bacon strips together to create a basket-weave pattern on a foil-lined rimmed baking sheet (with six horizontal strips and six vertical strips large enough to cover pie).
4Top with another piece of foil, then place another baking sheet on top to weigh down the bacon.
5Bake for about 25 to 30 minutes, until bacon is brown and slightly crisp.
6Check lattice after about 15 minutes. If bacon is cooking too fast on one side, rotate pan or flip over, as needed.)
7When done, carefully transfer to paper towels to drain. Reserve.
8For bacon dust:
With remaining three slices of bacon, chop in a small dice and fry in a large pan.
9Cook until bacon is very crispy, then drain on paper towels and let cool.
10Reserve one tablespoon of bacon grease in pan.
11Once the bacon bits are cool, place two tablespoons in a grinder (use a coffee grinder designated for spices) and run until the bacon is ground to a fine dust.
12Reserve remaining bacon.
Preheat oven to 350 degrees
14Sprinkle flour on counter and lay out pie dough.
15Sprinkle bacon dust over top of crust and press in with rolling pin.
16Press dough into a 9-inch tart pan with removable bottom, tucking excess dough inside rim to create a thicker edge.
17Press buttered foil into pie crust and fill with beans or weights.
18Blind bake for 20 minutes, then carefully remove foil, prick with a fork and bake 10 more minutes.
19Remove from oven and let cool.
Preheat the oven to 350 degrees
21Peel, quarter and core the apples, then cut each quarter into four slices.
22In the same pan you cooked the bacon, heat the tablespoon of bacon grease.
23Add apples and remaining bacon bits.
24Sauté over medium heat until softened, about six to eight minutes, then add sugar and cinnamon.
25Cook for about three to five more minutes until mixture becomes syrupy. Remove from heat.
26Brush the inside of the piecrust lightly with about one tablespoon maple syrup.
27Fill the crust with the apple mixture and dot top with butter. Bake for 15 minutes.
28While the pie is baking, coat both sides of the bacon lattice liberally with remaining maple syrup.
29After 15 minutes, remove the pie, place the lattice over the top and return to the oven. Bake for 15 more minutes.
30Allow pie to cool and bacon to re-crisp before cutting.
31Serve with a scoop of vanilla ice cream for a truly all-American dessert!
About this Recipe
#fourth of July
Posted: Fri, Jun 6, 2014