Bacon Apple Pie, what could be more American.We had the pleasure of meeting Chef John at the World Food Championships in Florida and thankfully for all of us he agreed to share some of his amazing recipes here on the GMG Blog. Enjoy!
1 to 1.5 lbs. Premium Thick Center Cut Bacon
1lb Granny Smith Apples Pealed & Cored
1/2lb Fiji or Pink Lady Apples Pealed & Cored
1lb Butter cut into cubes
2 Cups Sugar
2 Tablespoon Ground Cinnamon
1⁄2 Teaspoon Ground Nutmeg
1⁄2 Teaspoon All Spice
1⁄4 Teaspoon Ground Ginger
1⁄2 Teaspoon Dark Red or Ancho Chili Powder
1⁄2 cup corn starch
For Caramel Sauce –
2 Cups Sugar
1⁄2 Cup Water
1⁄2 stick of butter
1⁄2 cup of heavy cream
Pie Crust Recipe-
1 1⁄2 Sticks Butter very cold and cubed into small cubes
3 Cups all-purpose Flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening or shortening of your choice 1⁄2 cup very cold water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
￼￼￼ Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust or wrap tightly in plastic wrap and store in refrigerator for up to 1 week.
Assemble Pie –
Cut all apples into 6 or 8 section wedges and/or in to thin slices, place in a large bowl and sprinkle with sugar, all of the listed spices, corn starch and mix to incorporate. Add in the butter cubed, gently mix in. Place all contents into the prepared pie shell. If you prefer you may par bake the pie shell at 325 degrees for 15 to 20 minutes using “pie weights” before adding in the pie filing. The Pie will be tall!
For the Top of the pie – using a lattice technique crisscross the bacon creating a frame, it is not recommended to cut the circle of the bacon top until after you have placed it on the top of the pie and tuck it in, as it will shrink, so be sure to leave some wiggle room Gently trim the bacon top to fit the pie, tuck the bacon in and around the outer crust to create a secure fitting bacon lattice top.
Pre-heat your Green Mountain Grill to 350 degrees, using a heavy Premium Texas Blend or Premium Fruitwood Blend is recommended however, your favorite Green Mountain Grill pellet is just awesome for great results! Place your pie into the grill shut the door and set your timer for 1 hour 20 minutes and do not open the grill lid! Let the pie bake out for the entire process, open the door, check the top, tuck in any loose pieces from the outer crust and remove to cool. If you prefer a crisper bacon top, after using your Green Mountain Grill, place the pie into a pre-heated 375 degree oven and back for no more than 10 to 12 minutes or less to crisp the bacon lattice top.
Prepare the caramel-
In a heavy sauce pan, place the sugar and water, stirring continually until the mixture starts to boil, then turn the heat to medium, DO NOT STIR, let the caramel become a dark amber color, remove from heat, add in the heavy cream, slowly as it will boil hard with the heat difference, gently stir to combine, add in the butter, stir to combine, the caramel is too thick too quick, return to heat and stir.
Drizzle the Caramel Sauce over the top of the pie and serve warm or right out of the oven! Enjoy.
Bacon Lattice Apple Caramel Pie
By Chef John Corey
Chef John’s Events & Catering