BACON LATTICE PIE
This pie updates a childhood favorite with the addition of savory-sweet, maple-glazed bacon.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the apples flour, apple pie spice, lemon zest, 1/2 cup of the sugar and 1 tablespoon of the maple syrup in a large bowl. Mix together to thoroughly coat the apples.
- Transfer the apple mixture into the pie crust. It will be mounded slightly above the edge. Pack the apples down to create an even layer for the bacon lattice.
- Place 6 slices of bacon horizontally across the pie. The edges of each slice should touch, but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern to evenly cover the top of the pie. This should be done by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven design. Use kitchen shears to trim the bacon that hangs over the edge of the pie tin, making sure the bacon covers the rim of the pastry because it will pull back as it bakes.
- Cover the pie with aluminum foil, place it on the prepared baking sheet and bake for 25 minutes.
- Meanwhile, whisk the remaining 2 tablespoons sugar and 1 tablespoon maple syrup in a small bowl. Stir in the vinegar and sprinkle with a generous pinch of black pepper. Set aside.
- After the pie has baked 25 minutes, remove the foil and gently brush the bacon lattice with the maple glaze. Return the pie to the oven and continue baking, uncovered, until the bacon is brown and crispy and the apple mixture is bubbly, about 35 minutes more. Allow the pie to cool completely before slicing. Serve with whipped cream if using.
BACON LATTICE BREAKFAST PIE
All the creamy, eggy deliciousness of a quiche, but with a rustic look and simple preparation -- and did we mention the crispy bacon lattice topping?
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
- Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
- Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.
LATTICE-TOPPED APPLE PIE
You can't beat my mom's yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. -Anne Halfhill, Sunbury, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 456 calories, Fat 21g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 219mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
BACON APPLE PIE
I made this yesterday for a birthday gift and it was a hit! I also made little minis for the guests. All I have to say is I am so glad I tried this recipe. The guests were all coming up to me telling me how delicious the pies were all night. (I will have to say the minis were a lot easier. I cut out mini circles and made them in...
Provided by Christine Schnepp
Categories Pies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Slice apples.In a large bowl, toss the apples with the brown sugar, granulated sugar, flour, cinnamon, & nutmeg. Fill pie shell with apple mixture.
- 2. Arrange the strips of bacon over the top of the pie crust 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.
BACON APPLE PIE
...with delicious, crispy bacon lattice! Other bacon apple pie recipes call for bacon to be crumbled into the pie filling, but this one uses a bacon weave on top for an extra crispy treat. NOTE: this recipe calls for canned pie filling and frozen pie crust, but feel free to make your own. Home-made is better, but pre-made is better than nothing.
Provided by Da Huz
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a bowl and pour into pie crust (in a pie pan or tin). Smooth with a spatula.
- Create bacon weave on top of pie: Lay two strips across the pie so that they intersect in the middle and are at right angles. Turn the pie so that the lower strip points toward you. Continue adding more bacon to the left and the right, creating an alternating over-under pattern with the single strip that runs side-to-side.
- At this point, there should five or six strips of bacon pointing toward the front of the pie and one strip running side-to-side which weaves over and under the other five or six strips.
- Begin laying a strip of bacon next to the on running side-to-side. Start at one end and create an over-under pattern opposite the first one by lifting up alternating strips, laying this piece down, and replacing the strips you lifted. Continue on both sides until the pie is completely covered in a bacon lattice with an alternating over-under weave.
- Trim the ends that hang over the sides. Save these trimmings for use in recipes that call for diced bacon (you can freeze them).
- Bake 45-60 minutes, or until bacon is crispy and completely cooked. You may want to bake this over a baking sheet in case apple or bacon grease ooze over the sides.
- Cool for 10 minutes before serving. Serve with caramel praline, dulce de leche, or similar ice cream. If desired, you can cooked up the bacon trimmings and garnish the ice cream with them.
LATTICE CRUST APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
- Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
- Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
- Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
BACON LATTICE APPLE PIE
Make and share this Bacon Lattice Apple Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Spray pie pan with a little nonstick spray.
- Place both pie crusts on top of each other and roll to form one large crust, about an inch larger than your deep dish pie pan. Place rolled dough in pie pan by rolling dough in rolling pin and then transferring it to pie pan. Decorate edges as desired.
- Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a large bowl and pour into pie crust in pan. Smooth with a spatula.
- To create bacon weave on top of pie:.
- Lay six strips on pie. Fold back every other one. Place one strip of bacon going perpendicular to laid bacon. Fold over the strips that were folded back. Then fold back alternating strips. Add another strip of bacon and fold over folded strips. Repeat until you reach the other edge.
- Tuck in bacon at end with toothpick or just let it hang loose. Bacon will shrink as it bakes.
- Place on sheet tray and bake for about 50-60 minutes or until bacon is crispy and completely cooked and crust is golden brown.
- Cool for an hour or until filling is completely set. serve with whipped cream, ice cream, or caramel if desired.
Nutrition Facts : Calories 470.9, Fat 19.7, SaturatedFat 5.3, Cholesterol 6.8, Sodium 397, Carbohydrate 72.1, Fiber 3.9, Sugar 29.8, Protein 4.2
CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE
The holidays deserve a pie worthy of its occasion. This towering pie is piled high with apples that bathe in a deep maple caramel with a slight tang from cider vinegar. It's topped with a buttery crumble studded with crispy candied bacon. A pie that definitely earns its place at the table.
Provided by Ashley Baron Rodriguez
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
- Bake in the preheated oven until crisp, 10 to 20 minutes.
- Line a 9-inch springform pan with pie crust pastry; refrigerate.
- Combine apples and lemon juice in a bowl and toss to coat.
- Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
- Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
- Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
- Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
- Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).
Nutrition Facts : Calories 558.1 calories, Carbohydrate 74.3 g, Cholesterol 36.8 mg, Fat 28.6 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.9 g, Sodium 411.8 mg, Sugar 45.3 g
More about "bacon latticed apple pie recipes"
BACON LATTICE APPLE PIE - PEOPLE
From people.com
Estimated Reading Time 1 min
BACON-APPLE PIE RECIPE | MYRECIPES
From myrecipes.com
BACON APPLE PIE | BUSH COOKING
From bushcooking.com
BACON APPLE LATTICE PIE | BUSH COOKING
From bushcooking.com
BEST BACON-WEAVE APPLE PIE RECIPE - DELISH
From delish.com
Estimated Reading Time 1 min
- Pour apples into pie crust and top with bacon lattice, trimming the edges if bacon extends past crust.
BACON APPLE PIE RECIPE – SHEKNOWS
From sheknows.com
LATTICE APPLE PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
APPLE PIE RECIPE (WITH A CHEDDAR CRUST) - SPOON FORK BACON
From spoonforkbacon.com
MAKE AHEAD BREAKFAST PIE WITH LATTICE BACON CRUST
From bowlofdelicious.com
35 BEST APPLE PIE AND TART RECIPES | EPICURIOUS
From epicurious.com
BACON LATTICE APPLE PIE | OREGONIAN RECIPES
From recipes.oregonlive.com
BACON-WEAVE APPLE PIE – BY THE RECIPES
From bytherecipes.com
BACON APPLE PIE RECIPE | LOVELESS CAFE
From lovelesscafe.com
OLD-FASHIONED LATTICE-TOP APPLE PIE RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love