Friday, January 6, 2012

A Breakfast Apple Pie with Bacon

So, apparently I currently need a little bacon in my life or at least I need to bake with it.  You would think I am not currently in the process of training for a half marathon that is just a little over a month a way.  That maybe I am trying to discourage all those New Years Resolutions to get in shape in 2012.  Really I just needed to make an apple pie and I wanted to switch things up a bit.  Plus, I found this recipe through Tasting Table months ago and have been meaning to make it.  And what better way to start off the first work Friday in January than with an apple pie topped with bacon crumble and a ginger snap crust?  Come know I am right. 

So, for all you apple pie lovers out there who also love some good bacon...this pie is for you!  This pie has that awesome combination of salty and sweet with just enough spice coming from the ginger snap crust.  It hits all those little taste buds in all the right spots, but warning...this is not a pie that will help you get in shape in the New Year.

*Also, this could be done gluten-free very easily by substituting with gluten-free ginger snaps and using Pamela's Ultimate baking mix in place of the flour in both the apple filling and the crumble.

The red apple is hiding...

Ginger snap crumbles and sugar mixed...butter ready and waiting.

Ginger snap crust...Check!

Sugar, flour, cinnamon, nutmeg and cloves...Check!

Soo many apples...I just couldn't bare to not include any.  Bacon crumble on top...Check!

Apple-Bacon Pie with Ginger Snap Crust: (recipe adapted from Tasting Table)
Ginger Snap Crust
20 ginger snap cookies, crushed
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted

3 Granny Smith apples, peeled and thinly sliced
1 Red apple (Empire or Braeburn), peeled and thinly sliced
Juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/3 cup sugar
2 tablespoons all-purpose flour

Bacon Crumble Topping
4 strips bacon
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 stick (1/4 cup) unsalted butter, cut into cubes & chilled

1.  Preheat oven to 350 degrees F.

2.  Line a baking sheet with parchment paper or aluminum foil.  Layout bacon slices and bake for 15-20 minutes. Once bacon is crispy, remove from oven and set bacon on a paper towel lined plate to cool and soak up grease.

3.  In a medium sized mixing bowl, mix together ginger snap crumbs, sugar and butter until well combined. 

4.  Press mixture into a 9 inch pie pan until flat and even, with mixture going up the sides of the pan.  Bake for 12-15 minutes or until the edges start to set.  Remove from oven and let cool.

5.  Peel and slice all apples.  In a large mixing bowl, squeeze the juice of one lemon over apple slices to prevent browning. 

6.  In a small mixing bowl, whisk together cinnamon, nutmeg, cloves, sugar and flour.  Fold the flour mixture in with the apples until all apples are coated.  Spoon the apples in to the pie crust.

7.  To prepare crumble, in a medium sized mixing bowl, whisk together flour and brown sugar.  Add the chilled butter to the mixture, and using your hands quickly break the butter in to the flour mixture until it resembles coarse crumbles.  Mix in chopped bacon and sprinkle evenly over the top of the pie.

8.  Increase oven temperature to 375 degrees F and bake for 40-45 minutes or until top is browned and apples are fork tender.  Serve warm or at room temperature...for breakfast with coffee or or dessert with ice cream.  This reheats well in the microwave for 20-30 seconds.  Enjoy!

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