This Pie Is Southern Comfort Food At Its Finest!
The American South is known for a lot of things, including their famous Southern Hospitality. The South is also known for its cuisine, including its hearty and spicy meals and rich desserts that are so good they’re almost criminal!
Well, if you have a sweet tooth and you like your desserts on the savory side, you’re going to flip over this Upside-Down Apple Bacon Pie.
That’s right, apple and bacon together! Bacon probably isn’t the first ingredient that comes to mind when you’re choosing a dessert, but we have to tell you, in this recipe it really enhances the succulent, juicy apples as well as the brown sugar, cinnamon, nutmeg and other spices.
You are going to love how this pie turns out and how the sweetness of the apples and the savory bacon work together. It might sound a little strange at first but you’ll love the combination!
Ingredients To Gather:
8 Tbsps. (1 stick) unsalted butter, at room temperature
1½ cups packed light brown sugar
1 (16 oz.) package thick-cut bacon
2 unbaked 9-inch refrigerated pie crusts (Bryson uses store-bought for this recipe)
3 Tbsps. all-purpose flour
½ cup granulated sugar
1⅛ tsps. ground cinnamon
½ tsp. ground nutmeg
1 Tbsp. apple pie spice
1 tsp. pure vanilla extract
2 Tbsps. fresh lemon juice
6 cups sliced, cored, peeled baking apples, such as Granny Smith
Directions To Follow:
Start by preheating the oven to 450 degrees Fahrenheit and then using a whole stick of butter to grease the bottom and sides of a 9-inch deep dish pie pan. Take 1 cup of brown sugar and sprinkle and dust it over the bottom and sides of the pan until they’re covered. Next, tightly weave the raw bacon to make a 12-inch lattice, and then press it on top of the brown sugar. Take one pie crust, press it on top of the bacon so that it molds to the bottom of the pan.
Next, make the filling by combining the flour, granulated sugar, remaining ½ cup brown sugar, the cinnamon, nutmeg, apple pie spice, vanilla and lemon juice in a large bowl. Add the sliced apples to the mixture and then toss to coat. Put the filling evenly into the pie crust, cover with the second pie crust, and then press the two crusts together, crimping the edges to seal them. Use a fork to poke a dozen or so holes in the crust so steam can escape, and then bake for 10 minutes.
Turn the oven down to 350 degrees Fahrenheit and then bake about 45 additional minutes or until the sides of the pie are bubbling. Take the pie out of the oven and let it sit for about 5 minutes or just until it stops bubbling. Flip the pie over onto a serving plate while still hot. To do this, place the plate over the pie, use two pot holders to grab onto the pie and the plate, and then invert the pie, remove the pie pan and let the pie cool on the plate before you serve it.
Source : allrecipes.Com