Flip the pie over onto a serving plate while still hot. Take the pie out of the oven and let it sit for about 5 minutes or just until it stops bubbling.

Turn the oven down to 350 degrees Fahrenheit and then bake about 45 additional minutes or until the sides of the pie are bubbling.

Remove pie shell from freezer and fill with apple. Use a fork to poke a dozen or so holes in the crust so steam can escape, and then bake for 10 minutes. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Put the filling evenly into the pie crust, cover with the second pie crust, and then press the two crusts together, crimping the edges to seal them. Add the sliced apples to the mixture and then toss to coat.

Next, make the filling by combining the flour, granulated sugar, remaining ½ cup brown sugar, the cinnamon, nutmeg, apple pie spice, vanilla and lemon juice in a large bowl.

Take one pie crust, press it on top of the bacon so that it molds to the bottom of the pan. Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Next, tightly weave the raw bacon to make a 12-inch lattice, and then press it on top of the brown sugar. Take 1 cup of brown sugar and sprinkle and dust it over the bottom and sides of the pan until they're covered.

Start by preheating the oven to 450 degrees Fahrenheit and then using a whole stick of butter to grease the bottom and sides of a 9-inch deep dish pie pan.

Serve with whipped cream, crème fraîche, vanilla ice cream, or slices of cheddar cheese (for a New England spin).

Let the pie cool on a wire rack for at least 2 hours.

Bake for 15 minutes, then reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour and 15 minutes more. Place pie on a rimmed baking sheet lined with foil.Brush the top of crust with heavy cream or milk and sprinkle with granulated sugar. Arrange strips over the filling in a lattice pattern. Using a sharp knife, cut it into strips 1¾ inches wide. Roll out remaining pie disk to a 10-inch round.Transfer the apple mixture to the prepared crust, being sure to evenly distribute the apples. As the fat renders from the bacon, it begins permeating the crust of the pie with its smoky drippings. Toss apples with the white and brown sugars, tapioca, spices, ½ teaspoon salt and the lemon juice. This pie is both sweet and salty, which is my favorite dessert combination.Remove foil and weights and bake until pale golden, 5 minutes more. Line the chilled crust with foil or parchment paper and fill with pie weights or dried beans. Apple pie is often served with whipped cream, ice cream ('apple pie à la mode '), custard or cheddar cheese. An apple pie is a fruit pie in which the principal filling ingredient is apples. (per 100 g serving) 236 kcal (988 kJ) Cookbook: Apple pie. While dough chills, heat oven to 400 degrees. Apples, flour, sugar, milk, cinnamon, butter, salt 2 Food energy.In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt.

Freeze again until firm, at least 30 minutes. Turn rim of pie dough under to form a runstic crust. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours. With a sharp paring knife, trim dough about inch over the rim. Fold over any excess dough, trimming the edges, and crimp along the shape of the pie pan. On a lightly floured surface, roll out one of the pie disks into a 12-inch circle.

Bacon lattice apple pie