WAITRESS Pie Recipe: High on the Hog (Bourbon Bacon Apple Pie)

Food Processor Crust

Makes 2 crusts

3/4 unsalted butter (very cold)

1/3 C. butter flavor shortening (very cold)

3 C. flour (all purpose)

1 Tbsp. sugar

1 tsp.  salt

1/2 C. ice water (may need more or less as dough comes together)

Dice the butter.  Keep it, and the shortening in refrigerator while assembling other ingredients. Sift together, flour, sugar and salt. Put in processor bowl. Add the chilled butter and shortening.  Pulse about 10-12 times or until coarse and butter is pea size. With processor running, slowly add the ice water down the feed tube until dough pulls into a ball.

Remove dough to floured surface and form onto a ball. Wrap in plastic wrap and refrigerate for at least a half hour.

Cut dough in half and roll out on well floured surface.  if only making a one crust pie, the other disc can be frozen.

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High on the Hog  (Bacon Bourbon Apple Pie)

On a large jelly roll sheet pan (with edges), arrange 1 pound of regular or Maple flavored bacon in a lattice-work pattern. Bake at 350 degrees until brown and crisp (approximately 30 minutes, depending on oven). Carefully remove with large spatulas to drain on paper towels. (I drape this over a large inverted mixing bowl to give it a slight curve as it cools)

 Pie Filling

6-7 C.  pared, sliced apples (I use Golden Delicious)

3/4 – 1 C. white sugar ( optional to use part brown sugar)

Tip: The sweeter the apples, the less sugar you’ll need

1 tsp. cinnamon

1/4 tsp. ground nutmeg

4 Tbsp. Bourbon

1 Tbsp. real Maple syrup

Pinch of salt and pepper

1 1/2 Tbsp. butter, diced

Optional: 1/2 C. chopped English Walnuts and/or Craisins

Combine all ingredients except butter and pour into pie shell. Tuck the butter pieces throughout the apple mixture.

Set aside

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Crumb Topping

1/2 C. cold butter

1/2 C. light brown sugar

1 C. flour

Mix all ingredients until crumbly. Sprinkle over pie filling.

Bake at 400 degrees for approximately 44-55 minutes.