Add a new twist to the traditional apple pie with this both visually interesting and great-tasting, apple and pastry lattice topping. It is easy to create with little extra effort than traditional lattice but with far more flavor.
The lattice topping uses strips of bacon brushed with maple syrup, the whole lattice has a light sprinkling of barbecue rub, and an egg yolk wash to help it form the perfect golden color.
The pie is filled with a scratch-made apple filling seasoned with cinnamon, nutmeg, ginger, and vanilla. This can be substituted for your favorite apple filling.
Bacon Apple Lattice Pie Recipe
- 3/4 cup unsalted butter cold
- 1/2 cup vegetable shortening cold
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 8 tablespoons water
- 6 granny smith apples (6 cups)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 8 tablespoons white sugar
- 4 tablespoons brown sugar
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1/2 cup water
- 10 rashers bacon
- ¼ cup maple syrup
- 1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot
- 1 egg yolk beaten
- 1/4 cup crispy bacon bit (homemade or purchased)
- pie dish
- Parchment paper
- Cut butter and shortening into small pieces and freeze. Keep flour in the freezer as well. Tip: Keeping pie crust ingredients cold creates a much better quality crumble.
- Use a food processor to pulse the flour, salt, butter, and shortening until the mixture resembles a coarse meal.
- Add the cold ice water and pulse until it forms a dough. Add water, as needed, a little at a time if the dough is too dry.
- Cut the dough ball into half and flatten each into a circle. Wrap in plastic wrap and chill for at least 30 minutes and up to 3 days.
- Peel then dice the apples into pieces about ½ an inch (1cm).
- Cook apples in a large heavy saucepan over low heat.
- Add the cinnamon, nutmeg, salt, white sugar, brown sugar, vanilla, flour, and water.
- Cook until the apple has softened to the consistency you like, about 20 minutes. Remove from heat.
- Cut the bacon into even long strips about ½ inch (1cm) thick. Brush with maple syrup.
- Roll out the second chilled dough into a 10-inch (25cm) round and cut it into even strips about ½ inch (1cm) thick for the lattice.
- Apply a light sprinkling of the rub that will give the lattice a slightly salty note.
- Freeze the lattice until hard (about 20 to 30 minutes) on a baking tray.
- Preheat oven to 375 degrees F (190 degrees C).
- Trim the overhang to ¾ inch (1cm) and crimp with a fork. Refrigerate the pie crust until ready to cook.
- Remove the pie crust from the fridge and fill it with pie beads then bake for 10 minutes.
- Remove the pie crust from the oven and then remove the pie beads.
- Carefully flip the frozen bacon lattice you made on top of the pie. (The rub side of the lattice will be on the underside touching the apple filling).
- Trim off any lattice edges with a knife or pair of scissors. Brush with beaten egg yolk.
- Return the apple pie to the oven and bake until the filling is bubbly and the bacon and crust are cooked, this takes about 35 to 40 minutes.
- Remove the bacon apple lattice pie and place it on a cooling rack.
Dutch Oven Dessert
Cast Iron Cooking