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Different apple pie recipe #1: Bacon apple pie

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  • MSN
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Yeah, I remember Spry. What a pain it was to scoop it out of the tin and try to pack it into a measuring cup. Making pie crust got a lot easier when Crisco came out with sticks of shortening. I have never heard of using hot water; everything I thought I knew about pie crust was to keep all the ingredients chilled. Guess you learn something new every day.

    Leave a comment:


  • jjkaiser
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Thanks for the recipes! I have made pie crust with all butter before, not too happy with the results. Seemed like it created pockets of melted butter in the finished crust which made that part kind of soft and gooey. Karen I have never heard of making a crust with boiling water! I think I will try that. Yeah I guess I am old I have actually heard of Spry!

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  • K. McEuen
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    This crust recipe is really old. I'm not even sure they make Spry anymore, but it works with Crisco, as that is all I have ever used. It really does whip up fluffy and the crust stays flaky

    https://recipegoldmine.com/piecrust/...pie-crust.html

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  • MSN
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Originally posted by chelea View Post
    I made a tomato galette yesterday using a recipe from Chef John at AllRecipes. It rolled out super easy and it was flaky and delicious. It also helps to have a silicone mat and once the pie crust is the right size, wrap the dough half way around the rolling pin to transfer it to your pie dish. Here's the tomato galette recipe that makes a 13" crust and his other one that makes 2 crusts:

    https://www.allrecipes.com/recipe/27...d=cardslot%201

    https://www.allrecipes.com/recipe/22...ade-pie-crust/
    That's interesting to add corn meal to the crust; I would not have thought to do that.

    Leave a comment:


  • chelea
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Originally posted by jjkaiser View Post
    Can you share your recioe for the crust if it is home made? The last one I made didn't roll out too well and I had to piece it together after I put it in the pie plate. It tasted fine but looked like a 5 year old made it.
    I made a tomato galette yesterday using a recipe from Chef John at AllRecipes. It rolled out super easy and it was flaky and delicious. It also helps to have a silicone mat and once the pie crust is the right size, wrap the dough half way around the rolling pin to transfer it to your pie dish. Here's the tomato galette recipe that makes a 13" crust and his other one that makes 2 crusts:

    https://www.allrecipes.com/recipe/27...d=cardslot%201

    https://www.allrecipes.com/recipe/22...ade-pie-crust/

    Leave a comment:


  • MSN
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Suzanne, my DH liked it, but it was definitely outside his comfort zone to combine bacon and apple pie. Let me know how the apple crumble version works out.

    Leave a comment:


  • SuzanneOrleansOntario
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Oh my! You have just combined my favorite pie with my favorite food. Brilliant! Congratulations on your prize!

    I can't wait to try this, but DH is not as enthused. I might try it in an apple crumble version.

    Leave a comment:


  • MSN
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Oops, I was mistaken. The bacon apple pie took second place. The winner was a Marlborough pie, which is also a variation of apple pie. It was very good. Marlborough pie is more common in New England, but no one here in the midwest has heard of it. Here is a recipe:

    https://www.kcrw.com/culture/shows/g...arlborough-pie

    Jocelyn, I'm still searching for the perfect pie crust recipe. Lately, I've been trying a vodka crust. My first attempt was fragile and tore easily. The second attempt was better, very light and flaky, but still a little difficult to work with. I start with 2-1/2 cups flour and cut in two sticks (1 cup) of butter using a pastry blender. Once the butter bits are the size of a pea, I add very cold liquid, one tablespoon at a time. I used to use ice water, now I'm alternating a tablespoon of very cold vodka (I store it in the freezer) with a tablespoon of ice water. I might try reducing the flour to 2-1/4 cups next time. Even after all my years of pie making, the crust is still a work in progress.

    Leave a comment:


  • jjkaiser
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Can you share your recioe for the crust if it is home made? The last one I made didn't roll out too well and I had to piece it together after I put it in the pie plate. It tasted fine but looked like a 5 year old made it.

    Leave a comment:


  • jjkaiser
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    I love bacon and your house must have smelled amazing! What could top this idea? I am wondering what came in first?

    Leave a comment:


  • Anitamae56
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    That sounds delicious, I would have given it a 1!

    Leave a comment:


  • auntstuff
    replied
    Re: Different apple pie recipe #1: Bacon apple pie

    Now that is interesting!

    Leave a comment:


  • MSN
    started a topic Different apple pie recipe #1: Bacon apple pie

    Different apple pie recipe #1: Bacon apple pie

    I am a competitive pie baker. Each year, my county fair has a pie contest. In order to take top honors, your pie needs to not only be tasty, but include something to elevate the pie to another level. I figured that pork and apples go well together, and I firmly believe that bacon makes EVERYTHING better, so I tried an apple pie where bacon was the top crust. It only took third place, but I liked it. Thought I'd share the recipe in case anyone is looking for something a little different.

    Using your favorite pie crust recipe (or the pre-made variety), line a pie plate with pie dough and flute the edge. Prepare your favorite apple pie filling and spoon it into the crust. There is no need to dot the fruit with butter, as the bacon will add fat. Using the leanest, thick-sliced bacon you can find, weave a lattice of bacon across the top of the pie. Tuck the ends of the bacon strips down the inside of the crust, next to the apples. Bake in preheated 425 degree oven for 10 minutes, then reduce heat to 350 and bake until bacon and apples are cooked. I prefer to serve this warm.

    Note: Use thick-sliced bacon. If you use thinner slices, the bacon will be cooked and start to burn before the apples are done. Also, I used an apple peeler/corer/sliced so that my apple slices were of uniform thickness and cooked evenly. The bacon fat makes the bottom crust really crisp.

    Ready to go in the oven
    IMG_0026.jpg

    After baking
    fullsizeoutput_29f3.jpg
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