Picture of The Loveless Cafe
Caption: Bacon crusted APPLE PIES
Caption: In another life, I was born in Nashville. I ate at the Loveless Cafe with my family on Sundays where we feasted on biscuits, chicken fried, and pie. Lots of pie.
I grew up playing the banjo, listening to Loretta Lynn, and cooking with butter in cast iron skillets.
Picture
Caption: My latest adventure in Southern fare was a decadent mini apple pie with lattice crust of crisp smoked bacon - a delightful combination of salty and sweet, inspired by a recipe from Loveless Cafe.
Picture
Caption: INGREDIENTS
Picture
Caption: 6 cups peeled and sliced apples
Picture
Caption: -1 tsp cinnamon
-2 tbsp cornstarch
-1/2 tsp nutmeg
-1 tsp allspice
-3/4 cups packed light brown sugar
Picture
Caption: Two 9 inch pie shells, unbaked.
Additionally, you will need 6-8 slices of smoked bacon per mini pie.
Caption: Preheat the oven to 350 degrees. Peel and slice your apples into 1/2 inch slices. In a large bowl mix all the dry ingredients until blended.
Add the apples to the dry ingredients and toss until coated.
Picture
Caption: toss
Picture
Caption: Place the pie shells over your mini pans. Leave about 1 inch of crust over the edge, and trim the remaining with a pasta cutter or knife. Reserve the extra crust for other use.
Picture
Caption: Divide the apples and any juices that have accumulated among the two pans. I used Lodge mini round servers.
Caption: Weave the uncooked bacon in an alternating over and under pattern atop the apple filling. Tuck the bacon edges into the apple filling. Crimp the crust over the bacon edges to seal the pies.
Picture
Caption: Cover the pies with foil and bake for 1 hour. Remove the foil and return them to the oven. Cook for 15 minutes or until bacon is crisp. Cool before serving.
Picture
Picture
Caption: & enjoy
Picture
Caption: Recipe adapted from the Loveless Cafe
