Bacon Apple Pie

I went to a friend’s party last night while Chuck was at the BU game.  The potluck was themed as such:

  • Any savory dish with meat in it must have bacon as a component.
  • Any savory dish without meat must have red peppers as a component.
  • Any sweet desert must have apple as a component.
  • Dishes with alcohol involved get one automatic extra point.
  • Cheating is encouraged and will be rewarded.

I have a penchant for baking, but what if I combine some of these categories?  Obviously my apple dessert contained bacon.

OBVIOUSLY.

Here’s my pie crust recipe.    Well, Actually, my SIL found it in an old pie cookbook.  Still, it’s a fab recipe.

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I know it seems like adding water to the fat wouldn’t work, but if you truly add boiling water and whisk it quickly, you get a beautful lard slurry that becomes a light, tasty, flaky pie crust.

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Lard already has a hearty meaty scent to it.  It seems natural to add bacon.

I cooked up a half pound of thick-cut bacon and crumbled it up.  Half of that went into my pie crust.

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I used Cortland apples.  These are firm, white, tart apples.  I use very small, fine pieces of apple in my pie.

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The crumble is the magical part of this pie.  I don’t mix any flour or seasoning into the apples themselves.  Instead, I use my pastry cutter to blend flour, butter, and sugar (and in this case I used brown sugar and added the remaining bacon crumbles!) and douse the pie.  As the pie bakes, the crumble crisps on the top and some melts into the pie, thickening the juices as the apples bake.

 The pie is done when it’s  bubbling.

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I won a bottle of Kraken.

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