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My love affair with bacon is well-documented in my artwork. Living la vida loca of the Starving Art Student leads one to seek ever cheaper substitutes for proper nutrition. The local Cash & Carry willingly obliges by selling 15-lb flats of bacon for $0.87 a pound, making it the cheapest meat available in the region. Despite much eye-rolling and finger-shaking by my peers that I'd suffer eighty-seven heart attacks in a year with all the bacon I eat, I've actually lost ten pounds and my cholesterol is so depressingly normal that it's too boring to write about. Meanwhile, my neighbors have dubbed my dwelling-place The House That Bacon Built.

I joked last spring when printing my drypoint engraving All Day I Dream About Bacon that I was going to put bacon on an apple pie. No one believed me.

Until last Saturday, that is, when I marched to the Arcata Farmer's Market in search of Gravenstein apples...






Gravenstein apples are tart and crisp, ideal for pies and snacking. These Gravensteins came from a farm in Willow Creek, California, less than 100 miles away. Eating local food is a smart choice at any time of year, but September is also Local Foods Month in Humboldt County. What better way to celebrate than with a pie?

My main concern with this pie was that the bacon would make the apple pie too greasy. To avoid this, I fried the bacon first and then crumbled it to manageable portions. I then lined the pie crust with bacon pieces, and mixed the rest in with the apples.





From there it was just a matter of laying out the top crust and engaging in a bit of arts and crafts...





And into the oven it went.



So how was it?

I wouldn't be posting this if it wasn't absolutely incredible. It wasn't greasy like I thought it would be. The flavor was a perfect balance of sweet and salty. I served it up with slices of smoked cheddar cheese for a room full of amused but open-minded skeptics, and the entire pie was gone in 10 minutes.

Bacon Apple Pie

Ingredients:

* Pastry for 9-inch pie, uncooked
* 6 cups apples, peeled and cut into thin slices (about 2 1/4 lbs or 8 medium apples)
* 3/4 lb uncooked bacon
* 3/4 cup sugar
* 2 Tbl flour
* 1/2 tsp ground cinnamon
* 1/4 tsp nutmeg
* 1 Tbl milk
* 1 Tbl sugar

Directions:
Fry bacon in skillet until slightly floppy. Drain on paper towel. Chop bacon into 1/2" pieces. Line bottom of pastry-lined pie plate with a layer of bacon, reserving the rest.

In a large bowl, mix together 3/4 cup sugar, flour, cinnamon, and nutmeg. Add apple slices and remaining bacon pieces. Toss to coat.

Transfer bacon-apple mixture to pastry-lined pie plate. Place upper crust on pie plate (bonus points for a lattice, double bonus points if you can show me a bacon lattice!) and seal. Cut slits in the top if you are using double crust to allow to vent. Brush top with milk and sugar. Bake at 375 F for 1 hour or until bubbly.

Cool on a wire rack. Serve with smoked cheddar cheese slices.

Tags:

Comments

( 41 comments — Leave a comment )
pickleberries
Sep. 18th, 2007 07:23 pm (UTC)
There are no words for me to properly admire your culinary prowess and sense of adventure. Bravo is the closest I can come.

Mmmm, bacon.
odonata9
Sep. 18th, 2007 07:26 pm (UTC)
pure genius! bacon truly does make everything better.
kisstheground
Sep. 18th, 2007 07:31 pm (UTC)
omg. i will make my husband do this (he's the baker, i can't bake to save my life). we love the bacon here, too.
perosha
Sep. 18th, 2007 07:32 pm (UTC)
baaaaacoooooooon...

this is pure genius!! will definitely have to try this sometime. ♥
fairbrook
Sep. 18th, 2007 07:35 pm (UTC)
mother of good..you are truly doing the lord's work.....
badseed1980
Sep. 18th, 2007 07:41 pm (UTC)
Sounds severely yummy! You must be one of those people who wouldn't look at me like I'd gone insane when I say I want to try one of those Vosges chocolate bars with bacon in them!
elizabethf
Sep. 18th, 2007 10:29 pm (UTC)
I'm actually going to be getting one of those (along with a bunch of other Vosges yummies) when I'm in Vegas in a couple of weeks!
badseed1980
Sep. 19th, 2007 01:57 am (UTC)
Lucky! I haven't seen that flavour at the shops near me that have Vosges stuff. :(
xlagartixax
Sep. 19th, 2007 12:56 am (UTC)
We are two sane voices crying out in the wilderness of the bacon-deprived.
quix
Sep. 18th, 2007 07:42 pm (UTC)
This product was obviously made just for you:

Bacon Salt. ^^
ghoti
Sep. 18th, 2007 08:07 pm (UTC)
Kosher bacon? There's somethign wrong there.
wdomburg
Sep. 18th, 2007 10:15 pm (UTC)
It's wrong, but it's also incredible. :)
kajicarter
Sep. 18th, 2007 07:45 pm (UTC)
Lovely! And man, I wish we could get bacon at that price here!
lola_joan
Sep. 18th, 2007 07:54 pm (UTC)
That's truly inspired. wowza.
buboniclou
Sep. 18th, 2007 08:44 pm (UTC)
Oh, what if you baked the cheese into the crust?? Mmmmmmm
kastinkerbell
Sep. 18th, 2007 09:22 pm (UTC)
I was going to say a little cheese, too!
I'm thinking of making something like this for my upcoming birthday, except instead of a double crust, I'll do a sharp-cheddar crumbly top...
xlagartixax
Sep. 19th, 2007 12:41 am (UTC)
I was too afraid of excess grease to add cheese, but I think you have hit on a great idea with baking it into the crust. Mmmmmm!
starbrow
Sep. 18th, 2007 08:49 pm (UTC)
omg. that looks so good.

Shall have to make it for myself sometime, much smaller.
ladypuppy
Sep. 18th, 2007 09:00 pm (UTC)
Recipe is saved. This, combined with the bacon pumpkin muffins posted yesterday, has given me my theme for the fall. BACON.

PS-- the bacon salt was not great. Too sweet.
ophy
Sep. 18th, 2007 10:23 pm (UTC)
I'm sorry.... bacon pumpkin muffins? I've scrolled back in this community and peeked at your friends list (you've got some awesome communities and RSS feeds over there) but I can't find these muffins.

Can you reply with a link? Muffins can be done a lot easier than a pie right now.
ladypuppy
Sep. 18th, 2007 11:22 pm (UTC)
I took a shortcut and just emailed the recipe page I cut together to you as an attachment to your lj jabber acct-- did it work? Should I hunt the post down anyway?
subjnctive
Sep. 19th, 2007 12:03 am (UTC)
The bacon pumpkin muffin idea sounds really quite good. I hate to be a bother, but could you email it to me (banteringboggan@gmail.com) as well? Pretty please with crumbled bacon on top?
ophy
Sep. 19th, 2007 12:20 am (UTC)
I don't use that lj jabber account thing... sorry. (Tried to go find how to get at something sent to it but couldn't figure it out.)

Looks like others are interested in the original post (or just the recipe) too. :)
squidkibbles
Sep. 18th, 2007 09:21 pm (UTC)
Incredible. This is truly fantastic and inspired. Had I not just made a batch of apple crisp with my remaining macs I would be rushing off to the kitchen to create this toute de suite.
heartsarts
Sep. 18th, 2007 09:39 pm (UTC)
::waves:: hello!!! I live in Eureka! My bf, is SO love with bacon, I can't wait for him to get home & show him this! I went on vacation this summer and brought him him bacon band-aids, bacon shaped air freshener for his truck...

Do you go to HSU? I'm currently taking printmaking there and I love your drypoint :D
xlagartixax
Sep. 19th, 2007 12:39 am (UTC)
I do indeed attend HSU! You might have even seen my pair of monotypes of the Wildlife building if you've been in the printmaking studio recently; I'm currently taking Print 2 with Sarah.

Small world? Small county, indeed...
heartsarts
Sep. 19th, 2007 01:37 am (UTC)
Muahahaha! Who is this! I'm in Print 2 as well :D:D:D
elizabethf
Sep. 18th, 2007 10:26 pm (UTC)
Oh my hell. I am DEFINITELY trying this. It sounds divine!
westwind429
Sep. 18th, 2007 10:48 pm (UTC)
I wish to salute you. Your work has done much for the theory that bacon can, in fact, make everything better.
helgarde
Sep. 18th, 2007 10:59 pm (UTC)
Get on with your bad self!

I am going to have to try this out--though I have to admit to liking the idea of the crumbly cheese topping, too, instead of a top crust.

I wonder if chipotle chiles in the filling would be too much of a good thing?
ophy
Sep. 18th, 2007 11:08 pm (UTC)
Oh please do something sharp cheddar-y with a crumb crust! Everything you do is just amazing... I'd really like to see what you do with this.

Personally, I'd think that the addition of chiles would take it from one thing completely into another, but for the joy of seeing your take on it, it'd be worth it!
singeaddams
Sep. 19th, 2007 01:54 am (UTC)
Thou hast BEFOULED, not one, but TWO of the purest, most sublime foods in existance. I'm going to kill myself.
zare_k
Sep. 19th, 2007 05:33 am (UTC)
That's quite ingenious, I'll have to try it. Pork and fruit is a classic combination so I can definitely see how it would work.
hezul
Sep. 30th, 2007 04:02 am (UTC)
Hi, I bookmarked this when you first posted it, and we just finished baking it right now, so I had to come back and tell you thank you for sharing the recipe. This is amazing!
xlagartixax
Oct. 13th, 2007 03:09 am (UTC)
I'm so glad you tried it and liked it! Apparently this is starting to be called the hottest recipe on the Internet. I thought I was all alone in my bacon-worship; I'm glad to see I am not.
(Deleted comment)
badseed1980
Jan. 10th, 2008 09:35 pm (UTC)
Hey there,

I'm making a this pie tonight for a bake-off tomorrow at work (where original recipe is not a requirement). I have no oven access at work. Given that, how would you smart folks recommend I treat this? Now, the bake-off is tomorrow afternoon at 2:30pm. I have refrigerator access at work and at home. Should I refrigerate the pie until a few hours before serving and then allow it to come to room temp? Should I simply leave it at room temp until the bake-off? Should I try microwaving it? Should I serve it at fridge temperature?

I don't want to make anyone sick, and don't really know how long bacon that's been cooked and is in a dish like this can be left unrefrigerated. I also want it to be REALLY good and take the prize. Recommendations?
corporeal
Mar. 19th, 2008 10:45 am (UTC)
Is the pastry sweet or savoury?
azurelunatic
Oct. 13th, 2009 06:33 am (UTC)
This looks like delicious fun. I may have to try making it. (Here via the LJ book.)
rachelpage
Jul. 14th, 2015 02:09 am (UTC)
Decadently Delicious!
( 41 comments — Leave a comment )

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