Apple Bacon Pie for Thanksgiving

Wednesday, November 21, 2012
By Sara Moore
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Star of The Next Iron Chef, Eric Greenspan, has partnered with gourmet gift retailer Harry & David for a Seasonal Chef Program for three seasonal recipes. Check out his recipe for apple bacon pie, a perfect alternative to pumpkin pie for Thanksgiving.

Apple Bacon Pie
(Serves: 8)

For the Dough:
3 C. AP flour
4 TB. sugar
½ C. ice water
pinch of salt
10 oz. butter
5 TB. warm rendered bacon fat
½ C. finely grated cheddar cheese

Combine flour, sugar, water and salt and mix slowly in a stand mixer.
While mixing, slowly add butter, bacon fat and cheese until one cohesive mixture is formed.
Let cool.
Using a rolling pin, roll pie crust about ¼ inch thick and place in a greased 11” pie tin.
Fill with butcher paper and beans and par-bake in a preheated 350-degree oven until cooked. This takes approximately 20 minutes.

For the Filling:
1 Lbs. cubed applewood smoked bacon
½ C. of honey
1 C. apple juice
¼ C. apple cider vinegar
8 Harry & David Honey Crisp Apples, cut in 1/8
2 oz. butter

Briefly sauté cubed bacon in a hot skillet.
Add honey, apple juice and vinegar.
Bring to a simmer.
Cook bacon until tender. Approximately 90 minutes.
When tender, remove bacon from liquid and reduce until syrup consistency.
Add Harry & David Honey Crisp Apples and butter and cook until golden and tender.
Return bacon. Mix and let cool.
Place in pre-baked pie shell.

For the Lid:
1 C. finely grated cheddar cheese
¼ C. finely grated parmesan cheese

Mix cheddar and parmesan cheese and sprinkle a light layer on a silicon baking mat.
Bake in the oven until melted and partially caramelized.
Remove from oven.
While cooling, cut a 14” diameter circle from the baked cheese.
Once slightly cooled, remove from baking mat and gently drape over the top of the filling.
Crimp sides to close.

To serve, place pie back in oven for 5 minutes to warm through. Slice and serve.



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