Caramelized Maple Apple Pie With Candied Bacon Crumble
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
42
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Dark Brown Sugar1 cup
Butter1 cup
Maple Syrup2 tbsps
Apple Cider Vinegar1 cup
All-Purpose Flour1 cup
Brown Sugar1 tsp
Baking Powder1 tsp
Ground Cinnamon1 pinch
Salt1 tbsp
Heavy Whipping Cream1 tbsp
White SugarDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top
3
Bake in the preheated oven until crisp, 10 to 20 minutes
4
Line a 9-inch springform pan with pie crust pastry; refrigerate
5
Combine apples and lemon juice in a bowl and toss to coat
6
Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar
7
Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes
8
Carefully add apples and stir well to coat
9
Cook until apples just start to soften and get a bit of color on them, about 5 minutes
10
Return the apples to the bowl leaving behind the sweet syrup
11
Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes
12
Carefully pour syrup over the apples
13
Cool for 10 minutes
14
Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly
15
Break bacon into pieces, add to food processor, and pulse until combined with the crumble
16
Tip apples into the pie crust in the springform pan
17
Fold dough over part of the apple filling to form an edge
18
Crimp the edges between your fingers
19
Top the apple filling with the crumble
20
Brush crust with cream and top with white sugar
21
Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour
22
If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C)