Bacon-Apple Pie

Bacon-Apple Pie

For me, this apple pie has an almost medieval look, with its top filled with lattice. To my stomach, it's a modern-day marvel.

1/2 (14.1-oz.) package refrigerated piecrusts
3/4 cup firmly packed light brown sugar
 2 tablespoons cornstarch
1 teaspoon ground cinnamon
 1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
6 cups (1/2-inch-thick) sliced   Fuji apple slices (5 apples)
10 to 12 applewood-smoked country bacon slices

How to Make It
Step 1
Preheat oven to 350°. Unroll piecrust, and fit into a 9-inch pie plate. Fold edges under.

Step 2
Stir in the brown sugar and the next 5 ingredients with a fork in the bowl. Add apple slices, tossing to coat. Arrange apple slices in prepared crust, spooning sugar and accumulated juices over apple.

Step 3
Arrange bacon slices in a lattice design over filling; gently press ends of strips, sealing to piecrust.

Step 4
Cover pie with aluminum foil. Place pie on a baking sheet. Bake at 350° for 1 hour. Remove foil. Bake for another 40 minutes or until the skin is golden brown and the meat is crisp.

Step 5
Remove the pie from the pan, and let it cool on a wire rack for at least 1 hour before cutting it.

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