1 teaspoon Kosher Salt
2/3 cup Cold Water
4 ounces Thick-Cut Bacon; finely diced and frozen
4 cups All-Purpose Flour
1 cup Unsalted Butter; cut into 1/4-inch-thick slices and chilled
For the Crust: In a small bowl, stir the Salt into the Cold Water until it dissolves. In a separate bowl, use your hands to toss the Bacon with Flour until well coated. Pulse the Flour and Bacon in a food processor until coarse crumbs form. Return mixture to large bowl. Add the Butter to the Flour mixture and then press in the Butter with your fingertips until coarse crumbs form with a few bigger pieces remaining. Add the Salted Water all at once, and quickly gather the dough with your hands into a large, shaggy clump. Divide the dough into 2 equal pieces, shape into disks, cover tightly with plastic wrap, and chill until firm, at least 1 hour and up to 3 days.
2 teaspoons Cornstarch
1 teaspoon Vanilla Extract
1/4 cup Water
1 tablespoon Unsalted Butter
1 teaspoon Canola Oil
1/3 cup Packed Light or Dark Brown Sugar
1 teaspoon fresh Lemon Juice
1/2 teaspoon Kosher Salt
For the Apple Pie Filling: In a small bowl, stir together the Cornstarch, Vanilla, and 1/4 cup of Water until smooth. In a large skillet, melt the Butter in the Oil over medium-high heat. Add the Apples and cook, tossing the stirring occasionally, until lightly charred, about 5 minutes. Add the Brown Sugar, Lemon Juice, and Salt. Cook, stirring frequently, until the Sugar dissolves, about 2 minutes. Add the Cornstarch mixture and cook, stirring, until the liquid thickens, about 1 minute. Remove from the heat and let cool completely.
1/2 pound Bacon (cooked)
Preheat the oven to 350°F. Cook Bacon until crispy, about 10 to 12 minutes. Chop into fine pieces and set aside.
All-Purpose Flour; for rolling
On a lightly Floured surface and using a lightly Floured rolling pin, roll one piece of dough into a 1/4-inch-thick round. Transfer the round of dough to a 9-inch round pie dish. Using your index finger and thumb, create fluted edges around the rim of the pie crust. Place pie crust in the refrigerator to set for at least 15 minutes.
1/4 cup Melted Butter
1/4 cup Sugar
2 tablespoons Cinnamon
Meanwhile, roll out the second pie crust into a long oval shape, about 10 inches long and 1/4-inch thick. Brush the melted Butter onto the rolled out dough. Next, combine Cinnamon and Sugar in a small bowl and then sprinkle on top of Butter. Then sprinkle the crumbled Bacon over the crust, reserving a few tablespoons for garnish if desired. Facing the crust horizontally, roll the crust in the style of a jelly roll. Cut into 1/2-inch thick slices.
cooled Apple filling
Pour the cooled Apple filling into the prepared pie crust. Then place the Cinnamon roll slices on top of the filling so that the pinwheel sides face up. Place in the oven and bake until golden brown, about 45 minutes. Cool completely on a wire rack.
2 cups Powdered Sugar
4 tablespoons Melted Butter
1 teaspoon Vanilla
1 pinch of Salt
1/4 cup Milk; plus more if needed
For the Glaze: Combine all ingredients together in a large bowl. Drizzle over top of the pie. Sprinkle reserved crumbled Bacon on top if desired.
1. Quartering apples and cutting out the core is the fastest way to prepare them.
2. Keeping the peel on the apples holds the slices together through the cooking process.
3. Cooking apples first allows the chef to determine the quality of the pie before baking.
4. Brown the apples to allow for them to caramelize.
5. The sauce mixed into the apples provides a glossiness and thickness before being placed in the crust.
6. Allow the apples to cool before placing into the crust.
7. Cut the bacon into the flour and then add the butter to infuse the bacon into the crust.
8. The apples shouldn’t be fully cooked as they will be cooked again once the pie is baked in the oven.
9. Roll the bacon into the dough, though not too tight as it must have room to cook.
10. This recipe can be applied to any fruit.