I love bacon, and love mixing it with other ingredients, and here I have made an apple pie, and added bacon to the top!
The result is different to an ordinary apple pie, naturally - however I think it was even nicer. The sweet and the savoury go very well together especially with a dob of fresh cream on the top.
Preparation Time: 45 minutes plus fridge time
Cooking Time: 35 minutes
Makes: 6 servings
Ingredients For the pastry 2 tbsp iced water
1 large egg yolk
1¼ cups plain flour
1½ tbsp sugar
Bit of salt
125 g unsalted butter
For the filling 1 tin apple pie filling 2 large apples, peeled, and chopped into small slices
¼ cup coconut sugar (or caster sugar)
1 tsp cinnamon
¼ tsp nutmeg
1 tsp lemon juice
Bit of butter
About 6 - 8 slices shortcut bacon (or 3 - 4 bacon rashers)
Make the pastry by lightly beating the egg and cold water.
In a large bowl, add the flour, sugar, pinch of salt and stir until well combined.
Add pieces of the butter and mix until the mixture is coarse.
Slowly add some of the yolk mixture, kneading before you add it all as you may not need it all.
Form into a ball, wrap in plastic wrap, and refrigerate for about 30 minutes.
Preheat the oven to 200°/180° fan forced.
Meanwhile, mix the apples with the sugar, cinnamon, nutmeg and lemon juice.
When the pastry is cold, spray a pie dish generously, particularly up the sides, and press the pastry into this. I did not use all of it as I do not like thick pastry, and therefore made it as thin as possible.
Bring it up the sides and on the edge of the pie dish, as this will later be folded over.
Add the apple mixture and smooth slightly.
Dab a few slices of butter over this.
Cut the bacon pieces in half lengthways, and weave as much as you like on the top of the apple.
Bring the extra pastry over the edge as per the photo.
Bake for about 45 minutes or until the bacon is crispy, by which time the apples will be nice and soft.
Cool for about 10 minutes before serving.
Serve with a dollop of cream to make it even nicer!