Slicing the pie for serving was not difficult, I made the cuts on the edges of the bacon pieces and only made 8 (not 12) wedges to facilitate serving. I drained it onto the "sheet pan lined with foil", transferred to a small sauce pan and reduced the liquid by half. I was a bit leery of the instruction to "Drain off any excess liquid by tipping the pie to one side.", I did as instructed.expecting? bacon grease?., but no, it was yummy, spiced apple juice. It was ok, just not as great as I expected.ĭoesn't everything taste better with bacon? Yes!! It wasn't greasy at all & the crust & apple part was great, the bacon just didn't work for me. It looked great, it smelled even better, but the taste altogether I just didn't love. I really thought that this would be a home run, but it just wasn't. I used 1/2c dark brown sugar with 1/4c light brown, instead of 3/4c light brown. I wasn't sure about the large amount of cinnamon, but it turned out to be the right amount. The smoky bacon complimented the sweet filling. I made sure that the bacon was crispy while protecting the edges from burning, which for me took an extra 15 min in the oven. It wasn't greasy or odd in any way - I was a little skeptical about this pie before making it. This was fantastic and was loved by everyone in the group. Drain off any excess liquid by tipping the pie to one side. Cover the edges of the crust with foil if it is browning too quickly. Reduce the oven temperature to 375☏ and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Place the pie on the lined baking sheet and bake for 20 minutes. Refrigerate the pie for 20 minutes to allow the pastry to set. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Step 7Ĭontinue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Place 3 bacon slices on top of the filling horizontally. Spoon the filling into the chilled pie shell. The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang. Gently fit the dough into a 9-inch pie plate. On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8 inch thick. Toss with your fingertips until the apple slices are coated evenly. In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Gently press the dough together and shape into a disk. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips it should be smooth, not sticky or crumbly. Add just enough liquid for the dough to pull away from the sides of the bowl. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. In a measuring cup, combine the bourbon and ice water. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea. Add the cold butter and mix on low until the dough looks like coarse sand. In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips.
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