Remove the top sheet of parchment, then carefully pick up an edge of the round and wrap it around the rolling pin. Using a rolling pin, roll out dough between those two sheets of parchment paper in a circular shape until its diameter is 2"-3" larger than the pie plate all around.Ħ. Sprinkle some flour on a sheet of parchment, put one dough disc on it, sprinkle flour on the disc, then top with another sheet of parchment. Prepare a clean countertop as workspace to roll out the dough. Lightly grease a 9" pie plate with butter, shortening, or baking spray.ĥ. Soften slightly at room temperature before rolling out.)Ĥ.
Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Wrap each disc in plastic wrap and chill at least 1 hour or overnight. Once it's in a ball, cut the ball in half then flatten the halves into discs. Be careful not to over-handle it - it doesn't need to be kneaded, just needs to come together. Turn dough out onto a clean counter and form into ball. It doesn't need to be completely stuck together.ģ. Watch the dough and stop adding liquid once it begins to clump. Take care not to over-moisten your dough - you don't have to use all ¾ cups liquid. Gradually add vinegar-ice water mixture, using a fork to stir until dough is a mixture of clumpy wet pieces and sandy pieces, adding more water if dry. (If you don't have a food processor, stir the dry ingredients then cut the fats into the mixture with the tines of a fork until you have tiny pebbles and it's pretty well incorporated.) Transfer to a large bowl. Put flour, butter, vegetable shortening, sugar, and salt in a food processor and pulse JUST until butter resembles tiny pebbles, about 12-15 times. It also helps to keep the flour in the freezer.)Ģ. (It helps to put them in the freezer after they're measured and cut into pieces. Measure out all of your ingredients for the crust and make sure your butter and shortening are very cold. scant apple cider vinegar + enough ice water to make ¾ cup liquidĥ slices thick-cut bacon, cut into 1-inch piecesġ pound grated cheese - an equal parts mixture of gruyere, sharp cheddar, brie (no rind)ġ. Remove from the oven and cool at least an hour before cutting.3½ cups all-purpose flour (from the freezer if possible)ġ cup (2 sticks) very cold unsalted butter, cut into ½" cubesġ Tbsp. If the bacon is browning too much, cut a circle in the foil to cover it. Remove the foil and bake another 30 minutes, or until the apples, tested between the bacon strips, are barely soft. Tuck the ends of the bacon firmly into the overhanging pastry, roll the dough over and crimp the edges.Ĭover with aluminum foil and bake for about 30 minutes. Trim any bacon strips that hang over the pie.
(I do the bottom half first, then the top.) Fold down the first strips and fold up the remaining vertical ones, repeating the process until all the bacon strips are used and a lattice pattern results. Fold every other strip up half-way, and place a bacon strip horizontally across the remaining strips. Working quickly, place half the bacon strips vertically across the filling. Add the apples to the pie plate and smooth over the top do not mound them in the center. Sprinkle with the lemon juice and toss again. Add the apples and toss well to coat with the flour mixture. Mix the flour, sugar, cinnamon, nutmeg and salt in a large bowl. Roll out the dough to a 13-inch round and place in a 9-inch pie plate.
The goal is to render some of the fat from the bacon, but not cook the slices too much. Arrange the bacon slices on a rack over an aluminum foil-covered baking sheet, cover the slices with more foil, and bake for about 15 minutes.
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