Bacon Topped Apple Pie Recipe For National Bacon Day
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Most Americans would gladly eat bacon for breakfast, lunch, and dinner. And since December 30th is National Bacon Day, we have a recipe for a bacon dessert: Bacon-Topped Apple Pie. Thanks to Smithfield Foods for this truly memorable, delightful, and crowd-pleasing apple pie recipe. We’ve topped apple pie with ice cream, whipped cream, crème anglaise, butterscotch and caramel sauce (*see the difference in the footnote below), rum raisin sauce, hard sauce†, and a slice of sharp Cheddar. But we never thought of bacon! The recipe follows. > National Apple Pie Day is May 16th. > The different types of bacon: a photo glossary. > The different types of apple pie. > The differences between pies and tarts. > More apple pie recipes are below. 1. PREHEAT the oven to 425°F. Place the pie crust in a 9-inch pie plate and flute edges as desired. 2. TOSS together apples and orange juice in large bowl. Add the cranberries, walnuts, and fresh ginger; mix well. 3. STIR together the flour, ½ cup brown sugar, cinnamon and nutmeg in small bowl. Add to apples and toss until the apples are evenly coated. Pour the mixture into the pie crust. 4. WEAVE the bacon slices together over the top of the pie, leaving 1-inch spaces between the slices (4 slices by 4 slices). Tuck the ends of strips under the apples where needed. Sprinkle the remaining 3 tablespoons of brown sugar over the top of the bacon slices. 5. BAKE the pie in a 425°F oven for 15 minutes. Reduce the temperature to 350°F and bake approximately 50 minutes until the bacon is browned and crisp. Cover the edges of the crust with foil if they start to get too dark. 6. LET the pie stand for 15 minutes before slicing to serve. Cover and refrigerate the leftovers. Pie is best served warm because of the bacon, so reheat it. |
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________________ *The difference between butterscotch sauce and caramel sauce: Caramel is made with white granulated sugar and butter butterscotch is made with brown sugar and butter. The molasses in the brown sugar gives butterscotch a deeper, richer flavor. †Hard sauce is made from butter, confectioner’s sugar, and vanilla. It can be enhanced with brandy, Madeira, rum or sherry.
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