SEASON of CHANGE

Bacon Latticed Apple Pie | for the love of the south

In this capricious world, I look forward to the promise of the change in seasons. No matter how unbearable summer is, the heat eventually subsides, the trees sigh in relief and leaves begin to transform before our very eyes. In a realm resistant to change, nature inevitably begins to beam one last time before winter.

In life, we don’t possess the ability to control, but we do have the power to embrace. There is security in knowing the blistering days are behind us, and we can hold fast to a brand new season.

Bacon Latticed Apple Pie Prep | for the love of the south Summer has been lovely. I’ve had my fair share of ruby red tomatoes, emerald okra, summer ice creams and fruity lemonades. Now, it’s time for smoky, roasted meats, speckled apples, crisp, honey-scented pears, fragrant cinnamon and warm cider. There is comfort in their seasonality and predictability. Their customary arrival is welcome in my home and celebrated at my table.

{In celebration of the arrival of the new season, I am giving away a copy of Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Foods. To enter the giveaway, leave a comment below letting me know your favorite fall recipe between now and midnight, September 29th. The winner will be chosen randomly and will be contacted via email on September 30th! Limit 1 comment per person, pretty please! Good luck, y’all!} Congrats to Caitlin who is the winner of the giveaway! 

Bacon Latticed Apple Pie | for the love of the south

Recipe: Bacon Latticed Apple Pie

Inspired by The Loveless Cafe + Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Foods

Serves 12

Note: This pie is both sweet and savory, which is my favorite combination for dessert. As the fat renders from the bacon, it actually begins permeating the crust of the pie with its smoky drippings. It’s lovely! If you prefer, you can buy a center cut bacon for this dessert. Center cut slices have more meat and less fat than other bacon slices.

Pie Dough:

1 ¼ cups of all-purpose flour

½ teaspoon of kosher salt

1 ½ tablespoons of granulated sugar

1 stick (1/2 cup) of unsalted butter, cold, cut into small cubes

1 tablespoon of apple cider vinegar

1 cup of ice water

1 egg

Combine flour, salt and sugar in the bowl of a stand mixer fitted with a paddle attachment. Create a well in the center and add the butter. Mix on a medium speed until the mixture looks like coarse sand.

In a small bowl, add the vinegar to the ice water. Tablespoon by tablespoon, add the ice water mixture to the flour and butter mixture, mixing in between additions. Add the water until the dough forms a ball. The dough should not be sticky or crumbly. Wrap the dough in plastic wrap and keep in the fridge for at least 30 minutes.

On a lightly floured surface, roll out dough until 9 or so inches in diameter. Gently place the dough into an 8” pie plate. Crack the egg in a small bowl. Without breaking the yolk, use a pastry brush and gently brush a thin layer of the egg white onto the bottom of the dough. This will create a barrier between the filling and the piecrust as it bakes. Place in the fridge for 30 minutes. Meanwhile prepare the filling.

Filling:

5 medium-sized apples, peeled, cored and thinly sliced

Juice of ½ a lemon

¾ cup of brown sugar

¼ cup of granulated sugar

2 tablespoons of cornstarch

1 tablespoon of ground cinnamon

½ teaspoon of ground nutmeg

Combine all of the ingredients together in a mixing bowl. Toss with your fingertips until the apple slices are coated evenly with the juice, sugars, cornstarch and spices.

To Assemble:

8 strips of smoked bacon

Preheat oven to 425oF

After the pie crust has chilled for 30 minutes, place the filling into the prepared pie plate. Place bacon strips horizontally onto the pie. Start placing bacon strips one-by-one vertically, lifting every other strip to create a lattice pattern. Crimp the edges of the pie, tucking in the ends of the bacon slices as you crimp the edges. Slightly beat the remaining egg and brush gently onto exposed edges of the piecrust. Place the pie in the fridge for 20 minutes to allow the pastry to set.

Place the pie on a baking sheet and place in the preheated oven for 20 minutes. Rotate, lower the oven temperature to 375oF for another 30 minutes or until the crust is golden brown. Cover the edges with foil if they get too brown. Let cool for 1-2 hours.

 

 

 

 

 

 

 

 

 

68 thoughts on “SEASON of CHANGE

  1. I have quite a soft spot for rustic cakes and tarts, and also for combining pork with apples (apple sauce, to be exact) – in other words, this sounds like my kind of cake!

    • Alex,
      You’re too sweet! I was watching this pie bubble away in the oven and had to eventually walk away until the timer went off because it was too tempting to devour before it was done baking!
      x
      Amber

  2. My Favorite Fall Recipe is my own “Silky Sweet Potato & Sage Soup” and I serve it with a hearty slice of Southern Cornbread, drizzled with Jalapeno-Infused Balsamic… I wish I could tell you more, but I have a date with a pan of Buttery, Bacon-Laced Cornbread, and I’ll need to go shopping for the ingredients to make this insanely delicious-looking pie, after my Cornbread-induced nap… *smile*

      • Every time I make this soup for someone, I save a good bit for myself… and the Cornbread? I put Butter and Bacon Grease in the pan, and swirl melted butter into the batter (which has bits of freshly cooked & crumbled Bacon throughout, but nary a grain of sugar… *smile*) before pouring it into the pan… Oh, I could start a new religion with this. *smiling & smh*

  3. You are so right you can’t control you can only embrace …. Well put.
    This post is well written and gives the reader a vivid way to experience the changing of the seasons.
    Nicely stated

  4. What an idea for apple pie! Can’t wait to try this. It’s a stunner.

    It’s hard to pick a favorite recipe for fall but I always look forward to pecan pie and bowls of polenta with braised pork or beef for dinner.

  5. Soup made from any kind of fall squash, and apple pie are my favorites. This recipe looks insanely good and I will definitely be making it as soon as possible!

  6. I have never read anything that brings such feelings and thoughts to life as your blogs,I can see myself right there in that moment! Maybe this cookbook will help my culinary skills too!

  7. My favorite fall recipe has to be my soft and tender pumpkin roll with lots of delicious cream cheese filling and a generous amount of fresh roasted chopped pecans. Yum

  8. My favorite fall recipe is pecan pumpkin pie. My family has a habit of only making one pie for Thanksgiving dessert (I know, we’re crazy limiting ourselves), and, after years of arguing over which one should be made, my grandmother finally found a recipe that combined the two to satisfy all of us.

  9. There are SO many fall recipes that I love!! My favorites would have to be Grandma’s pecan pie recipe, which always reminds me of her, and a recipe for a pumpkin chocolate chip loaf that a sweet friend gave to me!

  10. Love your blog! Found you via Food52 because of your grandma’s homemade pizza dough recipe. Anywho, thank you for sharing this recipe. I LOVE BACON. And thank you for the giveaway opportunity. I look forward to keeping up with your blog. Hugs from a fellow Southerner!🙂

    • Mirakol,
      So glad you stumbled upon this space! Welcome! You are too kind! I love that you make your grandma’s dressing and gravy for the fall season. To me, keeping close to those I love means creating the same dishes in my kitchen that remind me of them. PS I feel the same way about sage!
      xxx
      Amber

      • Amber,

        It is so sweet that you take the time to respond to each of your readers! And I completely agree! Having lost my grandmother over 2 years ago, her recipes (handwritten and from an old cookbook with handwritten notes) really help me stay close to her. It a beautiful thing!🙂

      • I’m so grateful that people take time out of their busy schedules to respond to this space, so replying back to each person is the least I can do. I love that you have your grandmother’s notes and recipes and that they are treasured! Recipes are like a legacy that we pass down from one generation to the next. It’s powerful!
        X
        Amber

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