Mini Bacon Crusted Apple Pies

In another life, I was born in Nashville. I ate at the Loveless Cafe with my family on Sundays where we feasted on biscuits, chicken fried, and pie. Lots of pie. I grew up playing the banjo, listening to Loretta Lynn, and cooking with butter in cast iron skillets. 

In this life, which is a fine and love-filled one, I was born in New Jersey. I ate, and continue to eat with my family on Sundays, really most days, whether it be at home or at our favorite spots. I grew up playing the violin and clarinet, and listened to Motown and classic rock, my parents' favorites. We cooked with olive oil in huge pots, enough food to feed the family and any guests that wandered in. 

James came along and introduced me to Texas barbecue, taught me to cook in a Dutch oven over open flames, and took my family on our first family vacation in years to Tennessee. My two lives collided, and this Italian girl from Jersey has found her love of skillets and heavy cream. 

My latest experiment in Southern fare was a decadent mini apple pie with a lattice crust of crisp smoked bacon - a delightful combination of salty and sweet, inspired by this recipe from Loveless Cafe. And make sure you scroll to the very end, as there are a collection of Apple recipes from a fine group of foodie friends for #aisforalltheapples !

Ingredients

6 cups of sliced, peeled apples I used mixed baking apples from a bushel my friend Demi brought me from Virginia. The varied sized and colors made for a lovely picture.


6 cups of sliced, peeled apples
I used mixed baking apples from a bushel my friend Demi brought me from Virginia. The varied sized and colors made for a lovely picture.

Dry ingredients 1 teaspoon cinnamon  |   2 tablespoons cornstarch  |  1/2 teaspoon nutmeg  |  1 teaspoon allspice  |  3/4 cup packed light brown sugar. The recipe calls for cardamom and cloves but I did not have them on hand.


Dry ingredients
1 teaspoon cinnamon  |   2 tablespoons cornstarch  |  1/2 teaspoon nutmeg  |  1 teaspoon allspice  |  3/4 cup packed light brown sugar. The recipe calls for cardamom and cloves but I did not have them on hand.

Two 9 inch pie shells, unbaked. Additionally, you will need 6-8 slices of smoked bacon per mini pie. 


Two 9 inch pie shells, unbaked. Additionally, you will need 6-8 slices of smoked bacon per mini pie. 

Instructions

Preheat the oven to 350 degrees. Peel and slice your apples into 1/2 inch slices. In a large bowl mix all the dry ingredients until blended. Add the apples to the dry ingredients and toss until coated. 

Place the pie shells over your mini pans. Leave about 1 inch of crust over the edge, and trim the remaining with a pasta cutter or knife. Reserve the extra crust for other use. 

James has taught me the beauty of cooking with cast iron. We collect Lodge pieces, all made in the United States and boasting of a rich cultural history. For these mini pies, I used these small round servers. 


James has taught me the beauty of cooking with cast iron. We collect Lodge pieces, all made in the United States and boasting of a rich cultural history. For these mini pies, I used these small round servers. 

Divide the apples and any juices that have accumulated among the two pans.  Weave the uncooked bacon in an alternating over and under pattern atop the apple filling. Tuck the bacon edges into the apple filling. Crimp the crust over the bacon edges to seal the pies.

Cover the pies with foil and bake for 1 hour. Remove the foil from the pies, and return them to the oven. Cook for 15 minutes or until bacon is crisp. Cool before serving, and enjoy! 

I am participating in a digital activation with a group of talented food bloggers and you can check out their delectable apple confections below. Enjoy!

Cloudy Kitchen’s Salted Caramel and Apple Babka

Square Meal Round Table’s Chai Spiced Tarte Tatin

The Wood and Spoon’s Maple Apple Cake

The Cooking of Joy’s Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce

My Kitchen Love’s Bird’s Nest Caramel Apple Cake  

More Icing Than Cake’s Apple Butter Pretzels with Rosemary Cheddar Dip

Casey Joy Lister’s Waldorf Salad’s Twisted Sister

The Kitchen Sink’s Apple Cheddar Loaf

What Should I Make For’s Apple Puff Pastry Tarts

Jessie Sheehan Bakes’ Apple Fritters

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

This Healthy Table’s Cardamom Apple Tart

Figs and Flour’s Apple Purple Potato PIzza

Something New for Dinner’s Savory Bread Pudding with Apples, Sausage, and Pecan

Always Eat Dessert’s Apple Spice Scones with Maple Bourbon Glaze

Rezel Kealoha’s Rose Poached Apples with Rosewater Reduction

The Soup Solution’s Fennel Sausage and and Apple Dressing (Stuffing)

Lemon Thyme and Ginger’s Smoky Maple Apple Dutch Baby

Gobble the Cook’s One Pan Pork Chops and Sausages with Apple

Hola Jalapeno’s Fluffy Apple Chili Biscuits

Salt and Wind’s Pomegranate Ginger Apple Cider Punch

What Annie’s Eating’s Butternut Squash/Apple Soup with Asiago and Sage Croutons

Flours in Your Hair’s Brown Butter Bourbon Apple Pie

Confetti Kitchen’s Kale Salad with Chicken and Apple

Salted Plains’ Gluten-Free Apple Crumb Cake

Easy and Delish’s Fun Candy Corn Apple Pops

This Mess is Ours’ Easy Baked Apple Custard

Butter Loves Company’s Gingerbread with Brandied Apples

Zestful Kitchen’s Puffed Apple Pancake

Sweet Pillar Food’s Apple Honey Brie

A Farm Girl’s Dabbles’ Peanut Butter Apple Cookies

A Savory Dish’s Peanut Butter Protein Dip

Especially Southern Dishes’ Apple Pie Egg Rolls

Pie Girl Bakes’ Salted Caramel Apple Pie

Cocoa and Salt’s Vegan Apple Stuffin’ Muffins