- #Bacon lattice apple pie update#
- #Bacon lattice apple pie full#
- #Bacon lattice apple pie professional#
Fold every second horizontal slice in half towards the left edge. This layer should be stretch across the whole pie, and touch each other at the edges. Lay strips of bacon across the pie horizontally. Now the most complicated part: the lattice. Use a spatula to press the filling down into an even layer, making sure there aren’t any gaps at the edges where the crust can slump. Combine thoroughly all the dry ingredients in a separate bowl them combine with the apples. Mix apples, bacon bits, and wet ingredients in a large mixing bowl.
#Bacon lattice apple pie full#
Trim excess leaving at least a full inch of overhang. Roll out the dough to 12″-13″ in diameter and place in pie plate, making sure to press the dough into the corners of the dish. “I really hate when things stick,” he explained. Grease a 9″ pie plate – Denver actually greased his plate twice: once with a stick of butter, and then finished with a coating of non-stick spray. I worship at the smokehouse of Allan Benton and his bacon, but Wright’s Brand will work just as well. I prefer Jonathan apples or Granny Smith.ġ Tbsp good red wine vinegar (I’m really enjoying Banyul’s aged vinegar but any mellow, sweeter vinegar as well as apple cider vinegar will work)Ĩ-10 strips of good thick cut bacon. You can use any ice cream machine, and don’t stress about leaving it on too long: sorbet won’t turn to butter the way ice cream can.ħ.5-8 cups of peeled and chopped baking apples. Just keep in mind the different sugar content in different citrus fruits Satsumas are high in sugar, with a super concentrated flavor, but grapefruit might require a little more sugar to balance the acidity of the fruit and the brightness of the wine. We used satsuma juice and a sparkling rosé for the base, but you really can use any citrus juice and sparkling wine - making this a perfect way to use up that leftover bubbly and citrus from the holidays. Instead of an ice cream, Bridwell gave us this easy recipe for Satsuma Rose Sorbet. Bridwell says you can use your favorite pie crust recipe, but his is a classic: King Arthur or Lily White flour, cold cubed butter smashed into discs, and enough cold water to hold it all together. Bridwell also stirs extra crispy bacon bits and just a tablespoon of red wine vinegar to the filling to add texture and bite. Pork, it is well documented, pairs perfectly with apples, and bacon adds the smoke and salt that can balance out an overly sweet pastry.
#Bacon lattice apple pie update#
When the Trusty Diner asked Bridwell to make an apple pie, he searched for a way to update the traditional diner dessert. First, a classic pie with a savory twist.
His sideways move into pies was also a question of meeting a need, this time for Trusty Diner, a new restaurant in Water Valley.īridwell offered to share two recipes with us, both perfect for this time of year.
He’s taken that task and used it as a way to flex his creative muscles, thinking up flavors like Apple Butter and Lemon Blueberry ice cream. He fell into it as a way to take on more responsibility in the Saint Leo kitchen, taking over the production of ice cream and other frozen treats about a year ago.
#Bacon lattice apple pie professional#
He says he’s a relative novice to the world of professional desserts. Originally from Virginia, he came to Oxford as a transfer student after finding out about the Southern Studies program at the university, hoping to be able to rub elbows with his hero, Southern Foodways Alliance director John T Edge.ĭespite the loudness of his appearance, Bridwell is still humble about his skills. He’s become a familiar sight around both Oxford and Water Valley, where he and his new wife Mary moved in August. Denver Bridwell is hard to miss sporting orange crocs while he works as a line cook in the Saint Leo kitchen.
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