When you think about apple pie, what are some of the first things that come to mind? Perhaps it brings out thoughts of waving American flags, fireworks and memories of smiling grandmas in their aprons; or if you’re like me, hungry behemoth visions of nothing but a big fat slice of pie with vanilla ice cream slowly melting over the top—with only one spoon. How dreamy…
I don’t know about you, but one thing is for sure, I’ve always thought of apple pie as a dessert. And up until now, apple pie was only a dessert. But the all-American sweetie pie just got a little savory; with some help from its friends bacon, white cheddar, and maple syrup, it becomes better suited as a meal than an afterthought.
It still looks like an apple pie and features some of the sweetness and classic flavor elements that we all know and love; it’s got cinnamon, spice and everything nice, but it’s also got the smokiness of bacon and the creaminess of cheddar and heavy cream, all wrapped up cozily inside of a pastry crust. Part pie, part quiche without the eggs, it’s perfect for lunch with a salad.
If this doesn’t say fall, I don’t know what does. And who wouldn’t want an excuse to have pie as the main course? I’d never tried or even heard of a savory apple pie before but when I came across this recipe, I knew that all had to change. Just something to keep in mind: this particular pie is still pretty sweet, and one thing I will recommend is to make sure that it is cooled thoroughly before eating so that you end up with a nice slice rather than a sloppy mess.
I love making pies, especially double crusted ones. I find it very relaxing and in the end you have a homey comfort food that clearly shows off in taste and presentation how much love you put into it. My favorite kinds of pies (in order) are pumpkin, blueberry, of course apple, and coconut custard. What are yours?
Apple, Bacon, Cheddar, Maple Pie
Adapted from Family Circle, Maple, Apple & Cheddar Pie
Yield: 8 Servings
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1/3 cup butter
- 1/3 cup shortening
- 7-8 tablespoons water
- ½ cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 5 medium McIntosh apples, peeled & thinly sliced
- 1 ½ cups (6 ounces) shredded white cheddar cheese
- ¼ cup maple syrup
- 6 slices cooked bacon, chopped
- 3 tablespoons white raisins
- ¼ cup heavy cream
- 1 egg, whisked
• In a bowl, stir together flour and salt. Using a pastry blender or two knives, cut in butter and shortening until the mixture resemble coarse meal with pea-sized pieces. Sprinkle 1 tablespoon cold water over the mixture and toss with a fork. Repeat, using 1 tablespoon of cold water at a time until all of the dough is moistened. Divide dough in half and form each into a ball. On a lightly floured surface, flatten 1 dough ball and roll into a 12-inch circle; wrap the dough around the rolling pin, and unroll into a 9-inch pie plate; ease the dough into the plate, being careful not to stretch.
• Preheat oven to 375 degrees F. For the filling, stir together sugar, flour, cinnamon and salt in a bowl. Add apples; toss to coat. Add cheese, 4 tablespoons of the maple syrup, bacon & white raisins & stir to combine. Add the filling to the dough-lined pie plate and drizzle with the cream.
• Roll out the second half of the dough into a 12-inch circle & cut a small hole in the top; lay on top of the filling, trimming off any excess. Fold the top edge of the top crust under the bottom pastry & crimp edges. Brush the top with the egg & cover edge of pie with foil to prevent browning.
• Bake for 40 minutes. Remove foil and bake 20 minutes more until the pastry is golden brown. Transfer to a wire rack to cool and brush with remaining maple syrup. Cool 1 hour or more. Serve slightly warm.