So, this? This right here? This may be one of the best desserts I’ve ever made. The bacon lattice on this means that the bacon grease cooks and drips down into the spiced baking apples, resulting in what is pretty much the perfect storm of savory and sweet. Like, if I was trying to get someone into bed, this is the pie I would make.
I made this in my awesome friends’ kitchen in return for them putting me up for the better part of last week. My friend had this to say about the pie: “I want to marry this pie and have its baby. I’d let you eat the baby.” I’d say it went over pretty well. 😛
Brief note: I ended up wetting down the brown sugar spice mixture when I probably should’ve nuked the brown sugar, which led to a soggier crust than it should’ve. Good to know for the future.
- 9-inch pie shell, unbaked
- ¾ c packed dark brown sugar
- 1 t ground cinnamon
- .5 t nutmeg
- .5 t ground cardamom
- .25 t ground cloves
- 1.5 to 2 lbs peeled and cored apples, sliced thick
- 8 to 12 slices thick-cut bacon (definitely go with farmer’s market bacon if you can)
Preheat your oven to 350, and set your unbaked pie shell on a flat, sturdy baking sheet and set aside.
In a bowl, rub together the brown sugar and spices with your fingers until properly blended. Add the apples to the mix and toss to coat. Dump the bowl’s contents (all apple slices, any juices, and loose spiced sugar) into the pie shell.
Lay the unsliced bacon on the top of the spiced apples, starting at the center, going vertically, and then weaving the horizontal ones in an over/under pattern to get a lovely lattice work going. Should be between four to six slices both horizontally and vertically. Once they’ve been woven, trim the edges and pinch crust over the ends to seal the pie.
Cover the pie with aluminum foil and bake for an hour in the middle of the oven on the baking sheet. After an hour, take the foil off and continue baking for fifteen additional minutes, until the bacon is similar to the final pic.
And then, enjoy the sexy sexy pie.