This Bacon-Wrapped Maple Bourbon Apple Pie is the perfect dish to make when you’re craving a classic, but want to throw in some unexpected flavor punch. The brown sugar and perfectly ripe apples bring the sweetness you crave in an apple pie, while the bourbon adds a nice warmth that you wouldn’t get otherwise. And the bacon? It brings a comfort...
This Bacon-Wrapped Maple Bourbon Apple Pie is the perfect dish to make when you’re craving a classic, but want to throw in some unexpected flavor punch. The brown sugar and perfectly ripe apples bring the sweetness you crave in an apple pie, while the bourbon adds a nice warmth that you wouldn’t get otherwise. And the bacon? It brings a comforting savory element to the apple pie that takes it over-the-top. The salty smokiness is a really unexpected flavor rounding out the whole experience.
So next time you’re craving apple pie, mix it up and try this rendition. And absolutely bake it outside on a beautiful fall day in your The Big Easy® Oil-less Turkey Fryer. It’s quick, easy and fun!
Begin with crust unless you’ve decided to buy pre-made. If pre-made, skip to step #7. Mix flour and salt together in the bowl of a food processor.
With a chilled blade, add the cubed butter and shortening to the flour mixture. Pulse quickly and intermittently until the mixture resembles course meal. You should have pea-sized clumps.
Drizzle in 1 tablespoon of ice water at a time and pulse 3 or 4 times to combine. Continue to add water in 1 tablespoon increments until the dough begins to form large clumps and the flour is mostly absorbed by the fats.
Transfer the dough to a floured working surface and fold dough into itself until flour is fully incorporated into the fats. It should come together easily and not be overly sticky.
Form a ball and then divide in half. Flatten each half into two 1-inch thick disks and cover tightly with plastic wrap. You will have enough dough for two pie crusts. Chill for at least 2 hours and up to a week in the refrigerator.
After chilling, gently roll out pie dough on a floured surface with a floured rolling pin. Start in the center and work your way out. Roll into a 12-inch round and transfer to a pie plate. Gently press into the bottom and up the sides of the plate, covering the top of the dish. Trim and flute as desired. Place back in refrigerator until filling is ready.
Peel, core and slice apples. Place in a large bowl and stir in lemon juice. Add all remaining ingredients to bowl and mix well to ensure the apple slices are well coated.
Carefully scoop the filling into the pie crust. Do not over fill. You may have more filling than you need depending on apple size.
Begin work on bacon lattice top. Drape 5 strips of bacon vertically over the top of the pie, covering the edges of the crust. Make sure you have a nice space between each strip.
Pull the 1st, 3rd and 5th strip halfway back. Lay another strip over the top of the 2nd and 4th strip, horizontally, right the through the middle of the pie. Lay the 1st, 3rd and 5th strip back down. Pull the 2nd and 4th strip back and lay another strip over the top of the 1st, 3rd and 5th strip. Continue on with remaining strips of bacon until you’ve made yourself a nice lattice top and the pie is completely covered.
Trim bacon so that it falls about ½ inch over the edge of the crust. It will shrink up significantly so you want to leave yourself enough length for that to happen.
Bake using the stackable oven accessory inside The Big Easy® Oil-less Turkey Fryer for 45 minutes. Remove the lid to the stackable oven and continue baking for 10 minutes. Lastly, place the screen on the top of the fryer for 5 more minutes to crisp bacon. Keep an eye on it so that bacon does not burn.
Remove from the cooker and let sit for 20 to 30 minutes before slicing. Serve alone or with a giant scoop of Dulce de Leche ice cream. Enjoy!