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The Most American of Apple Pies: One with Bourbon & Bacon.



- Ingredients - 

2 lbs apples (6-8)
½ cup water
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
¼ teaspoon cloves
¾ cup brown sugar
1 tablespoon flour
1 oz bourbon
1 pie crust
12 slices bacon

- Tools - 
Weston Apple Peeler
Weston Cone Strainer




Use your Apple Peeler to peel, slice & core your apples. Saute the apple slices in the ½ cup water with vanilla, cinnamon, nutmeg, cardamom and cloves for 6 minutes, until soft. Once soft, stir in the flour and sugar until dissolved. Remove from heat, and pour in the bourbon. Place the apples into a covered container and refrigerate for one hour.




Preheat your oven to 400ºF. Once preheated, place the crust into a pie tin, pierce the crust, then pre-bake 10 minutes. Remove and allow the crust to cool.

While the crust cools, prepare your bacon lattice.


Use a Cone Strainer (or colander) to separate the apples from the liquid. Reserve the liquid in the refrigerator (it will be a syrup that goes over the pie later).


Layer the apple slices into the crust.


Bake at 350ºF for 25 minutes. Remove from oven, layer the bacon lattice over top, then increase the temperature to 400ºF and bake another 20 minutes, until the bacon is crisp.


Once the crust is golden brown and the bacon is crisp, remove from heat and allow to cool for at least one hour. Then, either refrigerate it or serve it.


When you're ready to serve the pie, remove the liquid from the fridge, warm it, then drizzle it over the top of the pie.


Sample Product Label
Norton
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