Bacon Salted Caramel Apple Pie: Great for Showing off at the Holidays.
Are you ready to bring your pie game to a new level? I’ve got you covered. Even if you are new to pie making, Bacon Salted Caramel Apple Pie will be no problem for you to make with my detailed directions. This is a great one to thoroughly impress your friends and family. On the other hand, if you saved it all for yourself, I wouldn’t blame you.
First thing is to not be afraid to make your own pie crust. I have a wonderful how-to post right here. If you can’t make the pie crust this time around, remember that any pie you make is better than no pie. Buy the crust — if you must.
Now that you have your pie crust in the fridge, waiting to be turned into the best thing you ever made, it’s time to candy your bacon.
Bacon Salted Caramel Apple Pie, Let’s Put it all Together
1) Roll out half of your pie crust and lay in a greased 9 inch pie plate.
2) Peel and cut your Granny Smith Apples. The reason we are using Granny Smith is because their tartness balances the sweetness in the pie and because they hold their form well. You do not want thin strips. Cut your apples in half and then quarter each half so that each apple is now in eight even pieces. If your apples are different sizes, try to make all of the pieces about the same size. Place your prepared apples in the pie crust. Sprinkle your crumbled candied bacon on top.3) Now roll out the second half of your pie crust and cut into even strips. You can cut thin or wide strips, it just depends on the look you prefer. I prefer thinner strips.
Lay the strips evenly across the apples facing in one direction, before you start weaving in the strips going the opposite way. Then, starting in the middle of the pie, start weaving in strips, working your way out. Like this:
Now for the Caramel
In a pan melt 1/2 cup salted butter and stir in 3 tablespoons flour to form a paste. Then add in 1 cup packed brown sugar and 1/4 cup water. Bring to a simmer and keep it simmering for five minutes.
While you are making the caramel, place your pie in the fridge to keep the crust cold.Once your caramel has simmered for five minutes, very gracefully and slowly pour the caramel into the pie. This will burn you so fast. Be careful.
Mix a tablespoon of coarse sugar with a just a pinch of kosher salt and sprinkle on top.
6) Bake for 45-60 minutes at 350. Place an old baking sheet under the pie to catch the drips. You will know when it is ready when it is bubbling, smelling amazing, and you can pierce a piece of apple with a fork or butter knife. Poke between the strips of crust so that you don’t break the beauty. If at any point your crust starts to brown too fast, place some tinfoil loosely over the top to prevent the crust from scorching.
Serve with some vanilla ice cream or leave it as it is. Enjoy the accolades of anyone who is lucky enough to share it with you.
If you are stateside, enjoy your family and friends this week. Happy Thanksgiving!
PS Stay tuned later this week for a simple way to make your stainless steal pans and ceramic bake-ware look like new! I will also have a handy dandy family favorite, great for the freezer for when you are all cooked out after Thanksgiving.
It's easy to follow The Ryan Table: