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Bacon Weave Apple Pie

Bacon Weave Apple Pie


Preheat the oven to 400 degrees.

Set aside 8-12 strips of uncooked bacon, and cook the remaining strips in the oven until cooked through, about 17 minutes. Chop into small pieces and set aside.

Mix together 1 cup of the flour with the salt. Usig a pastry blender or 2 knives, cut the shortening into the flour mixture until the particles are the size of course crumbs. Toss in a handful of the chopped, cooked bacon, and then slowly sprinkle the cold water into the mixture, tossing with a fork as you go, until all of the flour is moistened. Roll the pastry out into a even circle large enough to cover 9-inch pie plate. Press rolled crust into the pie plate.

Heat the oven to 425 degrees.

Stir together the ½ cup sugar, ½ cup flour, cinnamon, ginger, and nutmeg in large bowl. Add the remaining chopped bacon and apples and toss. Spoon into pastry-lined pie plate.

Using your uncooked strips of bacon, create a bacon weave and carefully place it over the top of the pie. Tuck in the overhanging pieces into the pie so that your bacon strips don’t drip grease all over your oven.

Loosely lay a piece of foil or parchment paper over the top of the pie. Bake 40-50 minutes, taking the foil or paper off the pie during the last 10-15 minutes of cooking. Pie is done when crust is golden brown and bacon is starting to crisp. Depending upon how thick your bacon is, you may want to cook it a little longer.

Let the pie cool for a few minutes before cutting into it to allow the juices of the bacon to settle. Slice the pie and serve as is or with a piece of sharp Cheddar cheese.


Ingredients

  • 9-inch pie shell, unbaked
  • 3/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon grated lemon zest
  • 6 cups granny smith apples (1 1/2 - 2 pounds, 1/2 inch thick peeled & sliced)
  • 1 tablespoon fresh lemon juice
  • 8-12 slices uncooked Loveless Cafe Applewood Smoked Bacon

Bacon Apple Pie

And that intrigued me. Because what’s a guy like Lincoln weigh? 185? 190 lbs? For his height and frame, that’s amazing!

And that got me thinking… If Honest Abe can trim down to a buck-eighty eating bacon and apples, why can’t I? So a few days go by, and I get to horsing around in the kitchen one evening, when I was struck by this thought… maybe the most American thought I ever had… maybe the most American thought anyone has ever had… Bacon. Apple. Pie. On the grill.

And look, I’m not saying it belongs in your diet, but I dare say our 16th President would be proud.

Ingredients

Ingredients

  • 1 unbaked 9-inch pie shell
  • ¾ cup packed-in brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 6 cups granny smith apples (1 ½ -2 lbs. of apples peeled and sliced in ½ inch widths.)
  • 8-12 slices applewood smoked bacon

Preparation

  • Place pie shell on baking sheet and set aside.
  • In a large bowl, blend the brown sugar, cornstarch, cinnamon, nutmeg, cardamom and cloves together with your fingertips.
  • Add in apples and toss in mixture to coat.
  • Place coated apple slices into the pie shell (including any sugar and juices that have accumulated in the bowl).
  • Weave the uncooked bacon on top of the pie filling, starting from the center and working your way out to the edges. Weave in an over-under pattern with 5 pieces going vertically and five pieces going horizontally.
  • Trim the edges and pinch the crust to seal the filling in.

Cooking Instructions

Preheat the grill to 350 degrees, and prep for indirect heat. If you have a 4-burner, ignite the two outside burners, leaving an area in the center of the grill for indirect heat. If you have fewer than 4 burners, use only one of the outside burners, leaving an area for indirect heat.

Place on grill over indirect heat and let cook for 1 hour 15 minutes (checking periodically) until golden brown and bacon is crisp.


Recipe Summary

  • 8 slices Smithfield® Applewood Smoked Bacon
  • 7 cups sliced cooking apples (such as Granny Smith, Rome or Gala)
  • 1 ½ cups fresh or frozen cranberries
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar
  • 3 tablespoons brown sugar
  • ½ teaspoon ground nutmeg
  • 1 (9 inch) single pie crust pastry
  • 3 tablespoons orange juice
  • ¾ cup chopped walnuts
  • ½ cup flour
  • 2 teaspoons ground cinnamon

Heat oven to 425 degrees F. Place pie crust in 9-inch pie plate and flute edges as desired.

Toss together apples and orange juice in large bowl. Add cranberries, walnuts and fresh ginger mix well.

Stir together flour, 1/2 cup brown sugar, cinnamon and nutmeg in small bowl. Add to apples and toss until apples are evenly coated. Pour mixture into prepared pie crust.

Weave bacon slices together over top of pie, leaving 1-inch spaces between slices (4 slices by 4 slices) tuck ends of strips under apples where needed. Sprinkle remaining 3 tablespoons brown sugar over top of bacon slices.

Bake pie in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake approximately 50 minutes until bacon is browned and crisp. Cover edges of crust if start to get too dark. Let pie stand 15 minutes before slicing to serve. Cover and refrigerate leftovers. Pie is best served warm.


Recipe Summary

  • 1 (15 ounce) package unbaked pie crust
  • ½ (8 ounce) package bacon
  • ½ small onion, finely chopped
  • 1 large apple - peeled, cored, and sliced
  • 1 tablespoon chopped garlic
  • ¾ cup milk
  • ½ cup sour cream
  • 3 large eggs
  • 1 teaspoon sea salt
  • 1 pinch ground cinnamon
  • ½ (8 ounce) package shredded sharp Cheddar cheese
  • 1 tablespoon dried sage

Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.

Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.

Reduce the oven temperature to 325 degrees F (165 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.

Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.

Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.

Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.

Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.


Bacon Apple Pie

And that intrigued me. Because what’s a guy like Lincoln weigh? 185? 190 lbs? For his height and frame, that’s amazing!

And that got me thinking… If Honest Abe can trim down to a buck-eighty eating bacon and apples, why can’t I? So a few days go by, and I get to horsing around in the kitchen one evening, when I was struck by this thought… maybe the most American thought I ever had… maybe the most American thought anyone has ever had… Bacon. Apple. Pie. On the grill.

And look, I’m not saying it belongs in your diet, but I dare say our 16th President would be proud.

Ingredients

Ingredients

  • 1 unbaked 9-inch pie shell
  • ¾ cup packed-in brown sugar
  • 2 tbsp. cornstarch
  • 1 tsp. ground cinnamon
  • ½ tsp. freshly grated nutmet
  • ½ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 6 cups granny smith apples (1 ½ - 2 lbs. of

Preparation

1. Place pie shell on baking sheet and set aside.

2. In a large bowl, blend the brown sugar, cornstarch, cinnamon, nutmeg, cardamom and cloves together with your fingertips.

3. Add in apples and toss in mixture to coat.

4. Place coated apple slices into the pie shell (including any sugar and juices that have accumulated in the bowl).

5. Weave the uncooked bacon on top of the pie filling, starting from the center and working your way out to the edges. Weave in an over-under pattern with 5 pieces going vertically and five pieces going horizontally.

6. Trim the edges and pinch the crust to seal the filling in.

Cooking Instructions

Preheat the grill to 350 degrees, and prep for indirect heat. If you have a 4-burner, ignite the two outside burners, leaving an area in the center of the grill for indirect heat. If you have fewer than 4 burners, use only one of the outside burners, leaving an area for indirect heat.

Place on grill over indirect heat and let cook for 1 hour 15 minutes (checking periodically) until golden brown and bacon is crisp.


Bacon Apple Pie

And that intrigued me. Because what’s a guy like Lincoln weigh? 85? 90 kgs? For his height and frame, that’s amazing!

And that got me thinking… If Honest Abe can trim down to 85 eating bacon and apples, why can’t I? So, a few days go by, and I get to horsing around in the kitchen one evening, when I was struck by this thought… maybe the most American thought I ever had… maybe the most American thought anyone has ever had… Bacon. Apple. Pie. On the grill.

And look, I’m not saying it belongs in your diet, but I dare say the 16th President of the United States would be proud.

Ingredients

Ingredients

  • 1 unbaked 23 cm pie shell
  • ¾ cup packed-in brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 6 cups granny smith apples (42.5g of apples peeled and sliced in 12mm widths.)
  • 8-12 slices applewood smoked bacon

Preparation

  • Place pie shell on baking sheet and set aside.
  • In a large bowl, blend the brown sugar, corn-starch, cinnamon, nutmeg, cardamom and cloves together with your fingertips.
  • Add in apples and toss in mixture to coat.
  • Place coated apple slices into the pie shell (including any sugar and juices that have accumulated in the bowl).
  • Weave the uncooked bacon on top of the pie filling, starting from the center and working your way out to the edges. Weave in an over-under pattern with 5 pieces going vertically and five pieces going horizontally.
  • Trim the edges and pinch the crust to seal the filling in.

Cooking Instructions

Preheat the grill to 180 degrees, and prep for indirect heat. If you have a 4-burner, ignite the two outside burners, leaving an area in the center of the grill for indirect heat. If you have fewer than 4 burners, use only one of the outside burners, leaving an area for indirect heat.

Place on grill over indirect heat and let cook for 1 hour 15 minutes (checking periodically) until golden brown and bacon is crisp.


Preparation

Step 1

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla mix lightly and spoon into crust. Cut remaining butter into small pieces place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 minutes. Reduce oven temperature to 350ºF and bake 30 minutes or until apples are tender. Allow to cool.


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The Amazing Smoked Swineapple

I have received a number of emails over the last few months from readers asking me to take a stab at the smoked swineapple and to give instructions for making one.

If you have not heard about this or seen one of these it is simply a pineapple peeled and cored out, stuffed with pork, wrapped in bacon and smoked long enough to cook the meat (if required) and crisp up the bacon.

Here's my take on the recipe and instructions for what some folks are calling the “Amazing Swineapple”.

  • Prep Time: 45 minutes
  • Cook Time: 3-5 hours
  • Smoker Temp: 240°F
  • Meat Finish Temp: 150°F
  • Recommended Wood: Cherry or Apple
  • 1-2 ripe pineapples
  • 1-2 lbs of pork country style ribs or pork ribs (cooked tender and bones removed)
  • 1 lb of bacon
  • Jeff’s original rub (Purchase formula here | Purchase bottled rub)
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

The options are wide open here with the only requirement being you use pork of some kind. This could be ham, de-boned ribs, country style ribs, pulled pork.. you get the idea.

I chose to use country style ribs.

I also chose to precook the meat for safety purposes. I have seen a lot of these made with raw meat but cooking it first is safer and it means that the swineapple is in the smoker for less time.. just enough to crisp the bacon and get some smoke flavor.

My pork country style ribs had some bone here and there so I found all of it and cut it out. fortunately for me, most of it was on the ends.

Lay all of the country style ribs into a foil pan and coat it with regular yellow mustard to help the rub to stick really well.

Apply my original rub (Purchase formula here | Purchase bottled rub) generously to all sides of the meat then place the meat into the smoker at 225-240°F for about 4 hours or until it reaches 175-180°F.

If you are cooking lean meat like pork loin, it only needs to go to 145°F.

Pork ribs like baby backs should be cooked as usual using the 2-2-1 or the 3-2-1 method to make them really tender so you can just pull the bones right out.

Once the meat is done cooking, it is ready to stuff into the pineapple.

While the meat is cooking, get the pineapple ready.

This includes removing the top, peeling the pineapple, removing the eyes and hollowing out the inside of the pineapple like a mug.

I would be lying if I said this was quick and easy, it takes a bit (or perhaps I am just slow) and I think if you get in a hurry you risk splitting the pineapple.

I opted to leave the bottom intact. I have seen folks hollow out the pineapples like a tube but in my opinion, it makes more sense to only hollow out the insides and leave the bottom in place to keep things from falling out.

This is more difficult but it is worth it in the end.

First remove the top. Slice about ¾ of an inch below the top and set that aside. We'll be using it again.

Using a very sharp knife, cut the peel from the pineapple along the sides.

Remove the eyes either by cutting them out one by one or by using the spiral method shown below:

Now hollow out the inside of the pineapple using a sharp knife and some patience.

I used a sharp knife to cut around the perimeter to the depth I wanted. I then carefully whittled out the fruit piece by piece until the entire insides were removed with only a ¾ inch wall around the sides and a ¾ floor on the bottom.

Once the pineapple is hollowed out, it's ready to stuff.

Stuff the Pineapple

Place as much of the meat as possible into the hollow of the pineapple.

Be careful of stuffing to much so it does not try to split.

Drizzle some of my barbecue sauce (Purchase formula here | Purchase bottled sauce) down into the meat for extra flavor.

Place the top of the pineapple back into position on top of the stuffed pineapple.

Note: some folks use a bacon weave but I opted to just wrap. Both methods work great.

Use 3-4 long wooden skewers to secure the top to the rest of the ensemble.

You can then cut the sticks off. I like to leave ½ inch of the stick above the pineapple so I'll have something to grab when I'm ready to pull them out.

Bacon can be stretched up to nearly twice it's length (if you are careful) and this is perfect for wrapping pineapple since you will most likely need about 16 inches of bacon to make it all the way around the pineapple with a little overlap.

Measure the circumference of your pineapple just to make sure.

Lay down about 6 strips of stretched bacon slightly overlapping on the sides.

Lay the pineapple onto the bacon and bring the bacon over the top of the pineapple trying to cover it completely.

Now roll the pineapple to finish the wrapping process.

Secure the ends of the bacon with small toothpicks.

Sprinkle Jeff's original rub (Purchase formula here | Purchase bottled rub) all over the outside of the pineapple.

Set the finished pineapple up onto a Weber grill pan or a cookie sheet and it is ready for the smoker.

Set up your smoker for indirect cooking at about 240°F and place the pan with the pineapple into the smoker.

Keep the smoker going for about 3 hours or until the bacon starts to crisp.

When the smoked swineapple is finished remove it from the smoker and admire your artwork.

Remove the skewers holding on the top and the toothpicks that held the bacon in place.