Recipes

Apple Pie with Bacon Fat Crust

This isn't your grandma's apple pie. Upgrade your pie game with this twist on a classic.

Apple Pie with Bacon Fat Crust

This isn't your grandma's apple pie. Upgrade your pie game with this twist on a classic.

 
 
Ingredients

For the Crust Crust:
2 ¼ cup flour
1/2 cup frozen butter, cut into equal 1/4 inch cubes
1/3 cup Schaller & Weber Double-Smoked Bacon fat rendered and frozen
pinch of salt
8-10 tablespoons ice cold water

For the filling:
2 tablespoons unsalted butter
2 ½ pounds apples, peeled and cored, then cut into wedges
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
2 tablespoons bourbon
1 tablespoon apple cider vinegar

For topping:
1 egg, lightly beaten (to eggwash crust)
2 tablespoons granulated sugar
Directions

    For the Crust:
  • Cut butter into equal ¼ inch cubes and freeze until solid, at least one hour
  • Freeze rendered bacon fat to ensure it is as firm as possible.
  • Add flour, salt, butter, and bacon fat to a food processor, pulse approximately 10 times for 1-2 seconds until butter is integrated but not finely ground.
  • Add ice cold water one tablespoon at a time to the food processor until the pie crust begins to forms a ball.
  • Remove the crust from the food processor, wrap with plastic and refrigerate 1 hour.
  • For the filling:
  • Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
  • Whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine.
  • Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
  • In a small bowl, whisk together flour & cornstarch, & sprinkle over the apples. Continue to cook, stirring occasionally, another 3 to 5 minutes.
  • Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely.
  • Place a large baking sheet on the middle rack of oven and preheat to 425ºF.
  • Put the cooled pie filling into a prepared crust and add top crust. Press the edges together, trim the excess, then crimp the edges.
  • Using a sharp knife, cut three or four steam vents in the top of the crust.
  • Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
  • Place pie in oven and bake on hot baking sheet for 20 minutes.
  • Reduce temperature to 375ºF. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more.
  • Cool on a wire rack for at least two hours.

Products featured in this recipe:

Ingredients

For the Crust Crust:
2 ¼ cup flour
1/2 cup frozen butter, cut into equal 1/4 inch cubes
1/3 cup Schaller & Weber Double-Smoked Bacon fat rendered and frozen
pinch of salt
8-10 tablespoons ice cold water

For the filling:
2 tablespoons unsalted butter
2 ½ pounds apples, peeled and cored, then cut into wedges
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
2 tablespoons bourbon
1 tablespoon apple cider vinegar

For topping:
1 egg, lightly beaten (to eggwash crust)
2 tablespoons granulated sugar
Ingredients

For the Crust Crust:
2 ¼ cup flour
1/2 cup frozen butter, cut into equal 1/4 inch cubes
1/3 cup Schaller & Weber Double-Smoked Bacon fat rendered and frozen
pinch of salt
8-10 tablespoons

For the filling:
2 tablespoons unsalted butter
2 ½ pounds apples, peeled and cored, then cut into wedges
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
2 tablespoons bourbon
1 tablespoon apple cider vinegar

For topping:
1 egg, lightly beaten (to eggwash crust)
2 tablespoons granulated sugar
Directions

    For the Crust:
  • Cut butter into equal ¼ inch cubes and freeze until solid, at least one hour
  • Freeze rendered bacon fat to ensure it is as firm as possible.
  • Add flour, salt, butter, and bacon fat to a food processor, pulse approximately 10 times for 1-2 seconds until butter is integrated but not finely ground.
  • Add ice cold water one tablespoon at a time to the food processor until the pie crust begins to forms a ball.
  • Remove the crust from the food processor, wrap with plastic and refrigerate 1 hour.
  • For the filling:
  • Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
  • Whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine.
  • Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
  • In a small bowl, whisk together flour & cornstarch, & sprinkle over the apples. Continue to cook, stirring occasionally, another 3 to 5 minutes.
  • Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely.
  • Place a large baking sheet on the middle rack of oven and preheat to 425ºF.
  • Put the cooled pie filling into a prepared crust and add top crust. Press the edges together, trim the excess, then crimp the edges.
  • Using a sharp knife, cut three or four steam vents in the top of the crust.
  • Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
  • Place pie in oven and bake on hot baking sheet for 20 minutes.
  • Reduce temperature to 375ºF. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more.
  • Cool on a wire rack for at least two hours.

Products featured in this recipe:

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