Apple and maple bacon pie

Name: Apple and maple bacon pie
Prep time: 3 h 30 min
Cook time: 1 h 25 min
Yield: 10
Cuisine: Québécoise
Ingredients: 3 tablespoons diced butter; 2 Gala apples, peeled, sliced; 2 delicious apples, peeled, sliced; 2 green apples, peeled, sliced; 2 Paula Red apples, peeled, sliced; 2 Honey Crisp apples, peeled, sliced; 1/4 cup maple syrup; 1 cup brown sugar; 3 tablespoons flour; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 pinches salt; The juice and zest of 1/2 lemon; 375 g maple bacon; 1 kg pie dough, cut in half, rolled out into 18″ circles; 1 egg beaten with 1 teaspoon water; Sugar

Preparation 3 h 30 min
Cooking 1 h 25 min
Servings 10
Freezing Absolutely

Why not put maple bacon in an apple pie !!! In addition, the fact of mixing several types of apples brings a very interesting touch in terms of flavours. Let me know what you think about it !

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Ingredients

3 tablespoons diced butter
2 Gala apples, peeled, sliced
2 delicious apples, peeled, sliced
2 green apples, peeled, sliced
2 Paula Red apples, peeled, sliced
2 Honey Crisp apples, peeled, sliced
1/4 cup maple syrup
1 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 pinches salt
The juice and zest of 1/2 lemon
375 g maple bacon
1 kg pie dough, cut in half, rolled out into 18″ circles
1 egg beaten with 1 teaspoon water
Sugar

Preparation

In a large high-sided skillet heated over medium heat, melt the butter. Add apples and toss to coat.
Add the apples, maple syrup, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice and zest. Mix and cook for 10 minutes, stirring gently. Pour onto a baking sheet, spread and let cool for 30 minutes.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and spread the bacon. Place in the oven and bake for about 20 minutes or until the bacon is semi-crisp. Remove from the baking sheet, drain and place on several sheets of paper towels. Sponge off the fat, roughly chop and add on the apple mixture.
Grease a pie baking dish and place a pastry dough in the bottom. Pour in the apple mixture and spread. Put the other pastry dough on top, cut off the excess and seal the sides securely. Make a hole of about 1” in the centre. Place in the fridge and let cool for 30 minutes.
Preheat the oven to 425°F.
Brush the top of the pie with the egg mixture and sprinkle with sugar to taste. Place in the oven and bake for 20 minutes until the crust is lightly golden. Rotate 180 degrees halfway through cooking.
Cover the pie with foil and make a hole in the centre of about 1 ”. Lower the oven to 350°F and continue cooking for 30 minutes. Remove from the oven, place on a wire rack and let cool for 2 to 3 hours. Serve with vanilla ice cream!

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Château Bastor-Lamontagne 2018

Bordeaux, France.

Produced by the Bastor and Saint-Robert vineyards, this magnificent Sauternes is characterized by great finesse, on notes of brioche, dried fruit, bread yeast, cooked apple and pear. A large sautive at a low price, impeccable on this style of dessert. See the product

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La Confrérie

Acidulent beer brewed using apple, lemon juice, and lime, this summer beer will offer you flavors of cider and citrus. Beer apple aromas will offer a resonance agreement with the apple of the pie. Lemon and Lime flavors will be complementary to apple. The acidity of the beer will recall that of the fruit but will be offset by the sweet and the fat fat of the pie! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!