They say one can’t taste a dish through a picture. Conversely, they say a picture is worth a thousand words. This is one picture that left me speechless and drooling. As Nancy Rommelmann said, “It makes you wonder: why in the world haven’t we ALWAYS eaten this?” I give you, Bacon Apple Pie by Jenn Louis of Lincoln Restaurant and Culinary Artistry. I’m told it tastes as good as it looks.
Here’s the update: Jenn Louis tells me they hope to have it on the menu, probably starting on Thursday. It will be a dessert for two, a la mode. In answer to one of the comments below, Jenn says,
“And, to answer the question from one of your readers, yes, the cutting can be challenging on a whole pie. But, really, who cares? Bacon and apples? The pie for 2 will be in its own dish and the guest will cut it, so it will be real pretty when it gets to the table.”
The Food Dude will throw himself on the grenade one more time just to save you (in case it’s not good.) I’ll visit as soon as they have them, and report back in full.
Here’s the recipe:
Makes one 9-inch pie
3 tablespoons all-purpose flour, plus more for work surface
1 recipe Pate Sucre, see below
3 pounds crisp red apples: rome, braeburn, gala
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1# bacon, sliced
On a lightly floured work surface, roll out one pate sucree disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough about ¾ inch over the rim. Turn rim of pie dough under to form a runstic crust. Freeze again until firm, at least 30 minutes.
Preheat oven to 400 degrees.
In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
Arrange the strips of bacon over the top of the piecrust in a lattice, then fold the edges of the pie crust over the bacon and crimp.
Bake for about an hour, until the bacon on top is nicely crisp, the crust is browned and a knife pushes easily into an apple slice. This should be about an hour.
Every apple has a different water content and will react to cooking differently. So, just pierce with a knife to make sure the apples are soft and the bacon is crisp!
1 large egg yolks
2T ice water
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
4 ounces (1 stick) cold unsalted butter, cut into small pieces
Lightly beat yolks and water in a small bowl until combined.
Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 20 seconds. With the machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
Shape dough into 1 disk, and wrap in plastic. Refrigerate until firm, 30 minutes to overnight.
(Those of you who know me, realize that I couldn’t slither if my life depended on it. Instead I do something more like rolling; faster and faster as the momentum of my stomach increases. To be honest, Jenn at Lincoln gave me the recipe.)
If this seems like too much work, roll down to Random Order (or Lincoln for a bacon version – they will have them this weekend), and get your pie on. I tried one at Lincoln, and it was pretty damn good.