OKLAHOMA CITY-A new spin on a traditional favorite.
Chef Kyle Anderson decided to give that Apple Pie recipe a kick by adding bacon!
This rich, spicy pie with a hint of tart and the incredibly salty flavor of bacon. He says it begs to be paired with sharp cheddar, vanilla bean or rum raisin ice cream.
This is perfect for Fall and the upcoming holiday season.
Granny Smith Apple Pie with Bacon:
1 9″ pie shell, unbaked
3/4 C light brown sugar, packed
2 T cornstarch
1 t ground Cinnamon
1/2 t ground Nutmeg
1/2 t ground Allspice
1/4 t ground Clove
6 C peeled, sliced Granny Smith apples
6-8 slices smoked bacon
Preheat oven to 350
In a large bowl, combine dry ingredients and toss/mix thoroughly Add sliced apples and toss to evenly coat/distribute Use bacon to form a “lattice” top; over/under weaving the strips to cover pie.
Trim edges of bacon to fit, leaving enough extra to “crimp” the ends into the pie shell.
Cover loosely with foil and bake one hour.
Remove foil, continue baking for 15-20 minutes or until bacon is browned and begins to crisp. (Not too crispy – need to be able to cut to serve) Allow pie to rest roughly one hour before serving.