Amber Wilson’s Salty Bacon-Apple Pie

This pie strikes the perfect balance between sweet and salty with the rich flavors of bacon and apple. 

Salty Bacon-Apple Pie by Amber Wilson
Yield: 1 (9 inch) pie
Write a review
  1. 2 recipes Classic Piecrust (recipe follows, prepared with butter, through step 2)
  2. 5 medium-sized apples (use a variety of Golden Delicious, Granny Smith, Crispin, or Honeycrisp, if you can), peeled and thinly sliced
  3. Juice of half a lemon
  4. 3/4 cup firmly packed light brown sugar
  5. 1/4 cup sugar
  6. 2 tablespoons cornstarch
  7. 1 tablespoon ground cinnamon
  8. 1/2 teaspoon ground nutmeg
  9. 4 strips of cooked bacon, crumbled
  10. 1 large egg, beaten, for brushing
  11. 1 tablespoon raw cane sugar, to finish
  1. On a lightly floured surface, roll one disk of Classic Piecrust dough until 12 inches in diameter. Gently place the dough into a 9-inch pie plate. Place the pie plate in the refrigerator for 30 minutes.
  2. Roll out the second disk of dough about 1⁄8 inch thick. Cut into 8 equal strips. Place strips on a parchment-lined rimmed baking sheet. Place in the refrigerator until ready to top the pie.
  3. Combine apple, lemon juice, sugars, cornstarch, cinnamon, and nutmeg in a mixing bowl. Toss with your fingertips until the apple slices are coated evenly.
  4. Preheat the oven to 425°. Place the filling in the chilled piecrust, leaving behind any juices left in the mixing bowl. Top with crumbled bacon. Take the strips of dough out of the refrigerator. Place strips horizontally over the pie. Start placing strips one-by-one vertically, lifting every other strip to create a lattice pattern. Crimp the edges of the pie. Brush the edges and top of the lattice with the beaten egg, and sprinkle the top with the cane sugar. Allow the pie to chill and set in the refrigerator for 30 minutes.
  5. Place the pie in the preheated oven for 20 to 25 minutes. Lower the temperature to 375° for another 35 to 40 minutes, or until the top and edges of the crust are golden brown. 6. Allow the pie to rest 2 hours on a wire rack before slicing and serving. If there are any leftovers, this pie can be kept in the refrigerator for 3 days.
Taste of the South
Classic Pie Crust
Yield: 1 piecrust
Write a review
  1. 1 1/4 cups all-purpose flour
  2. 1/2 teaspoon kosher salt
  3. 1/2 cup cold lard or butter, chilled and cut into small pieces
  4. 1/2 cup ice-cold water
  5. 1 teaspoon apple cider vinegar
  6. 1 large egg white, beaten, for brushing
  1. In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold lard or butter to the flour mixture. On low speed, beat until the mixture looks like coarse sand. (Make sure there are no pieces of lard or butter larger than the size of a pea. Be sure not to over blend.)
  2. In a small bowl, combine ice water and vinegar. Tablespoon by tablespoon, add the ice water mixture to the flour mixture, mixing in between additions. Add enough water until the dough comes together into a ball. (The dough should be smooth, not sticky or crumbly.) Shape into a disk. Wrap the dough in plastic wrap, and keep in the refrigerator for at least 30 minutes.
  3. Preheat oven to 425°. On a lightly floured surface, roll the dough until 12 inches in diameter. Gently place the dough into a 9-inch pie plate. Crimp the edges. Place the pie plate in the refrigerator for 30 minutes.
  4. Take the pie plate out of the refrigerator, and with the tines of a fork, poke the bottom and sides of the dough 15 to 20 times. (This step is called docking and will prevent the dough from puffing up as it bakes.) Place the pie plate in the freezer for 10 minutes.
  5. Line the piecrust tightly with 2 pieces of foil and pour beans, rice, or pie weights in the bottom, concentrating them around the edges. Bake for 20 minutes.
  6. Remove the pie weights and the foil. Allow the crust to cool for at least 1 minute. Brush the bottom and sides of the crust with the egg white, creating a moisture-proof boundary between the filling and the crust. Bake for 3 minutes more. Let cool completely before filling.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.