When the bacon craze took off several years ago it didn’t affect me. I don’t eat bacon. I don’t like bacon. I occasionally make bacon for the family when I make breakfast or in the summer when it’s BLT season. I will eat an obligatory Lettuce Tomato Sandwich, but hold the bacon.
So, when some of my co-workers were talking about our office Thanksgiving dinner they mentioned having seen a bacon topped pie. I believe they saw a pecan pie with bacon top. We had a few laughs about it, and we all emailed each other about what we were going to bring. I opted for rolls and dessert.
I spent some time Saturday thinking about what I was going to make and the bacon topped pie kept creeping in to my crazy brain. I have seen pictures on Facebook and other sites showing almost any kind of food paired with bacon. I was pretty sure I could make a bacon topped pecan pie. Except that it didn’t sound very good. My dislike for bacon aside, if I am going to make something, I want it to taste good. I got to thinking about what would taste good with bacon…and although NOTHING was really my answer the obvious taste combination was apples. I looked all over for a bacon apple pie, and stumbled upon a recipe that had proven the fact. I did NOT like the pie filling that they used, so I just threw together what I consider a standard apple pie, and then topped it with bacon. My recipe (and the link to the idea pie) are below.
Apple Bacon Lattice Pie
- 1 -9” piecrust, unbaked
- 5-7 medium apples, cored, peeled, and sliced
- 1 teaspoon lemon juice
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 8 slices thick cut bacon
Preheat oven to 350 degrees. Place pie crust gently in the bottom of a 9” pie plate, leaving excess crust. In a large mixing bowl combine apples, lemon juice, sugars, flour, cinnamon, nutmeg, and cloves. Mix thoroughly, until all apples are covered. Gently spoon apple filling into pie shell. Cut the bacon slices in half, lengthwise. Cover the apple filling with the bacon, in a lattice weave. Trim the ends of the bacon to just beyond the pie plate, and tuck under the crust. Pinch the bacon and crust together, and flute. Bake the pie for 60 minutes, until the apples are done and the bacon is crisp. If the bacon does not look crisp enough, cook for a few more minutes until it is crisp.
Remove the pie from the oven onto a cooling rack. Cool completely. Refrigerate uneaten pie.
I had never made a lattice top for a pie before. It always seemed daunting. As I was making this pie, Daughter Number Three was immensely intrigued. When it came time to do the lattice top, she asked to help. I showed her a picture from a step-by-step guide to lattice…she was so excited because it looked like something she had woven in school. We started with four slices across the top, parallel to each other. We wove the perpendicular strips beginning in the middle and working from each side. It was not so bad! Well, the raw bacon was kind of strange to work with, but it wasn’t hard.
My co-workers were all shocked at the apple bacon pie and took pictures of it to send to their significants and friends. I guess they needed proof. They could hardly wait until dessert time so they could cut into the pie and try it. Oddly enough, it got great reviews. They really liked the salty, smoky flavor in conjunction with the sweet apples. I did manage to bring a couple of pieces home after work to let The Hubs and Daughters Three and Four try out. The Hubs said it was something that he would probably never crave, but it was good. The girls REALLY liked it.
I’m not sure this is something I will ever make again, but I can say that I did it! Oh, and I have picture proof!