Just in time for Father’s Day and Fourth of July, a dessert that combines everything American: apple pie and bacon! Make one for dad, a grad or a picnic crowd.
Does a recipe with the words “bacon dust” make your mouth water? If so, this pie, which is full of bacon at every turn, including — that’s right — bacon dust rolled into the crust, should have you drooling. This salty and sweet combination might seem a bit odd, but one bite will have you hooked.
Bacon apple pie
- 9 slices thick applewood-smoked bacon, divided
- 1 sheet refrigerated piecrust
- 5 small Granny Smith apples (yields 3 heaping cups, sliced)
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons maple syrup, divided
- 1 tablespoon unsalted butter, cut into small pieces
For bacon lattice:
- Preheat oven to 400 degrees F.
- Cut six pieces of bacon in half lengthwise (to create long strips). Weave 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). Top with another piece of foil, then place another baking sheet on top to weigh down the bacon.
- Bake for about 25 to 30 minutes, until bacon is brown and slightly crisp. (Check lattice after about 15 minutes. If bacon is cooking too fast on one side, rotate pan or flip over, as needed.)
- When done, carefully transfer to paper towels to drain. Reserve.
For bacon dust:
- With remaining three slices of bacon, chop in a small dice and fry in a large pan. Cook until bacon is very crispy, then drain on paper towels and let cool. Reserve one tablespoon of bacon grease in pan.
- Once 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.
- Reserve remaining bacon.
- Preheat oven to 350 degrees F.
- Sprinkle flour on counter and lay out pie dough. Sprinkle bacon dust over top of crust and press in with rolling pin. Press dough into a 9-inch tart pan with removable bottom, tucking excess dough inside rim to create a thicker edge.
- Press buttered foil into pie crust and fill with beans or weights. Blind bake for 20 minutes, then carefully remove foil, prick with a fork and bake 10 more minutes. Remove from oven and let cool.
- Preheat the oven to 350 degrees F.
- Peel, quarter and core the apples, then cut each quarter into four slices. In the same pan you cooked the bacon, heat the tablespoon of bacon grease. Add apples and remaining bacon bits. Saute over medium heat until softened, about six to eight minutes, then add sugar and cinnamon. Cook for about three to five more minutes until mixture becomes syrupy. Remove from heat.
- Brush the inside of the piecrust lightly with about one tablespoon maple syrup. Fill the crust with the apple mixture and dot top with butter. Bake for 15 minutes.
- While the pie is baking, coat both sides of the bacon lattice liberally with remaining maple syrup. After 15 minutes, remove the pie, place the lattice over the top and return to the oven. Bake for 15 more minutes.
- Allow pie to cool and bacon to recrisp before cutting.
- Serve with a scoop of vanilla ice cream for a truly all-American dessert!