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Bad Cat! & Apple-Bacon Pie

October 5, 2011

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I am struggling with Moxie living most of the time inside the house. We keep finding her on the kitchen counters! She is always hungry because her food portions have remained the same but she is not outside putting a serious dent in the chipmunk/rodent population. (Her vet recommended she drop a bit of weight.) She stole Lucy’s raw chicken drummie from the bowl, there were areas of good bacon fat missing from the bowl & a depression that looked suspiciously like a paw (it was thrown away) & walking from the bedroom toward the kitchen I hear a “plunk” as she lands back on the floor before being discovered.

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(#2 Son calls this her “croissant” pose.)

Moxie was not raised in the house, therefore not taught that this behavior was unacceptable. Well, I’m about to banish her behind to… to… where can I banish her to that she won’t be attacked by evil tomcat, won’t have access to the kitchen, can catch rodents to her heart’s content? Stupid, stupid tomcat! This is his fault!

Baconpie cre

Apple-Bacon Pie with Gingersnap Crust

Excuse me, but whenever one can add bacon to a recipe, hey, Im all in! Just make sure it is good bacon – meaning nitrate/nitrite-free.

Recipe adapted from Mims Bledsoe, Pie Shop, Atlanta (gotta give this place a look-see next time we’re in Hot-lanna!)
Copied from Tasting Table Chef’s Recipes
Yield: One 10-inch pie


Gingersnap Crust

  • 2 cups crushed Gingersnaps
  • 1 stick (1/2 cup) unsalted Butter, melted
  • 1/4 cup Sugar

Apple Filling

  • 4 to 5 medium Granny Smith Apples–peeled, halved & cored
  • Juice of 1 large Lemon (about 2 Tablespoons)
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Nutmeg
  • 1/3 cup Sugar
  • 2 Tablespoons All-purpose Flour

Bacon-Streusel Topping

  • 6 strips Applewood-smoked Bacon
  • 1 cup All-purpose Flour
  • 1 cup Light Brown Sugar
  • 1 stick (1/2 cup) Unsalted Butter, chilled & cut into ¼-inch cubes
  • Instructions

    Make the crust

    1. Preheat the oven to 350°.
    2. In a medium bowl, fold together the crushed gingersnaps, melted butter & sugar.
    3. Press the mixture into a 10-inch pie pan until flat & even.
    4. Place in the oven & bake for 15 minutes, until the edges start to set, then remove from the oven & set aside to cool completely.

    Make the filling

    1. Thinly slice the apples.
    2. Place them in a large bowl & drizzle the lemon juice over the slices.
    3. In a small bowl, combine the cinnamon, cloves, nutmeg, sugar & 2 Tablespoons flour.
    4. Fold the mixture into the apples until the apples are just coated.
    5. Spoon the apples into the reserved crust.

    Make the topping and bake the pie

    1. Increase the oven temperature to 375°.
    2. In a medium skillet set over medium-high heat, fry the bacon until crisp, about 7 to 10 minutes.
    3. Drain the slices on paper towels & set aside to cool.
    4. In a medium bowl, combine the flour & brown sugar.
    5. Using your fingers or a pastry cutter, mix the butter into the flour & sugar mixture until pea-size clumps form.
    6. Crumble the cooled bacon & add it to the flour mixture.
    7. Sprinkle the streusel evenly over the top of the apple filling.
    8. Place the pie in the oven.
    9. Bake until the top is browned & the apples are tender, about 45 minutes.

  • Serve warm or at room temperature.
  • Happy Birthday, Joni!


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