Smoked Apple, Candied Bacon, and Cheddar Pie with Cheddar Crust
Description
I once had dinner at a food truck that sold only grilled cheese sandwiches. Genius right? I got one called the “ABC” . It had apples, cheddar, and bacon. It was amazing. So the inspiration for this pie came from that little food truck I went to 5 years ago. I added about 20 more ingredients, and candied the bacon, but you get the idea.
I make this one for dessert, but you could easily make it for breakfast for a crowd. OR desert for 2, save the leftovers, and breakfast for 2 the next morning! win. win.
Scale
Ingredients
For Dough
- 2.5C AP Flour
- 1T Sugar
- 1C Salted Butter, cubed
- 1C Sharp Cheddar cheese, grated
- 1/2C Ice Water
For Filling
- 5 Green Apples
- 1 lemon, juiced
- 1/2C Brown Sugar
- 3T Cornstarch
- 1/2t Cinnamon
- 1/2C Cheddar cheese
- 1 Package bacon, cooked and candied **** To Candy Bacon ( Cut bacon into 1in squares, cook till mostly done in a deep pan, drain. Add 1/3C granulated Sugar. Stir until dissolved and bacon is shiny and coated. Spread on wax paper to cool)
Instructions
For Dough
- In a large bowl, stir together the four, and sugar.
- Add the butter. Use a pastry cutter to combine the sugar and the butter to resemble a thick mealy texture. ( if you dont have a pastry cutter you can use your hands, or a food processor)
- Add the cheese, and mix with your hands to combine.
- Add the Water. Mix until *just* incorporated and turn out onto floured surface. Knead the dough a few times until combined. Separate it in half ( one slightly bigger than the other) Wrap them in plastic wrap, and refrigerate at least 30 minutes.
For Filling
- Peel and slice the apples, then toss them in the lemon juice to keep them from browning.
- In a separate bowl, stir together the Brown sugar, Corn starch, and Cinnamon. Add this mixture to the apples.
- Set your smoker to “smoke” with the lid open for about 5 minutes to establish a flame. Turn it up to (350F) with the lid closed.
- While your smoker preheats, assemble your pie.
- Roll the larger of the 2 doughs out to about 1/4in and place it in a 9in pan.
- Layer half of the apples, bacon, cheese, then the other half of the apples.
- Roll out the other half of the dough to 1/4in and cover the apples. Trim the top layer so its smaller than the bottom layer. Flip the excess of the bottom layer on top of the top layer and pinch the edges together with a fork.
- Vent the top with a pairing knife, and brush with egg wash then sprinkle with Turbinado sugar
- Smoke the pie for about 35 min or until the crust is golden brown.
