American Pie Council

2017 Amateur Entry

 

Apple Bourbon Bacon Pie

Apple Bourbon Bacon Pie
Beth Campbell, Belleville, WI
2017 APC National Pie Championships Amateur Division
1st Place Apple

Crust
1 ½ cup graham cracker crumbs
3 TBS sugar
½ tsp cinnamon
1/3 cup butter, melted
Preheat the oven to 375 degrees. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10 inch pie plate and up the sides. Bake for 6 to 8 minutes until golden brown in color. Take out of oven and allow to cool completely.

Filling 1
½ cup caramel ice cream topping
¾ cup chopped pecans, toasted
Pour the caramel ice cream topping into the cooled graham cracker crust and top with the toasted pecans. Put in the refrigerator to cool while making the apple filling.

Filling 2 Cream Cheese Layer:
1 package (8 oz) cream cheese, softened
¼ cup sugar
1 tsp vanilla
1 TBS bourbon
Beat the cream cheese and sugar until fluffy. Add the the vanilla and bourbon to the cream cheese mixture. Spoon over the refrigerated caramel and toasted pecan layer.

Filling 3 Apple filling:
3 cups granny smith apples (peeled, cored and sliced very thin)
5 TBS butter
½ cup sugar
½ cup brown sugar
2 TBS cornstarch
1 tsp cinnamon
½ tsp nutmeg
1 tsp lemon juice
1 tsp bourbon
1/3 cup caramel apple dip
½ cup green chilis
8 strips of bacon (fried, drained, cooled and crumbled) - divided

Combine the sliced apples, butter, brown sugar, white sugar, corn starch, cinnamon, nutmeg, lemon juice, caramel apple dip, green chilis and bourbon together in a medium saucepan. Cook until the apple slices are nice and tender and the mixture is bubbly. Add ½ of the fried, drained and crumbled bacon to the apple filling mixture, keeping the rest of the crumbled bacon for garnish. Cool completely and spoon the apple filling over the cream cheese layer in the baked pie shell.

Topping
¾ cup heavy cream, whipped
¼ cup powdered sugar
¼ tsp cinnamon
1 tsp vanilla
1 TBS bourbon
Beat the heavy cream until soft peaks form. Add the powdered sugar, cinnamon, vanilla and bourbon. Continue beating until stiff peaks form. Spread evenly over the apple filling mixture.

Garnish
¼ cup chopped and toasted pecans
½ cup caramel ice cream topping
Rest of the fried, drained and cooled chopped bacon
Garnish with caramel ice cream topping, chopped and toasted pecans and the rest of the fried, drained and chopped bacon.


Beth Campbell
976 State Road 69
Belleville, WI 53508