Serve with caramel praline, dulce de leche, or similar ice cream. You may want to bake this over a baking sheet in case apple or bacon grease ooze over the sides. But before you begin rolling out the dough and making your lattice, chill the dough for at least half an hour. Bake 45-60 minutes, or until bacon is crispy and completely cooked. Step 1: Prepare the Dough First, make your pie crust or use a store-bought refrigerated pie dough.
Save these trimmings for use in recipes that call for diced bacon (you can freeze them). Trim the ends that hang over the sides.Continue on both sides until the pie is completely covered in a bacon lattice with an alternating over-under weave. Start at one end and create an over-under pattern opposite the first one by lifting up alternating strips, laying this piece down, and replacing the strips you lifted. Begin laying a strip of bacon next to the on running side-to-side.At this point, there should five or six strips of bacon pointing toward the front of the pie and one strip running side-to-side which weaves over and under the other five or six strips.Place the second crust on top, and wrap any excess top crust under the edge of the bottom crust. Step 2: In a large mixing bowl, gently mix filling ingredients and spoon into your crust-lined pie plate. Continue adding more bacon to the left and the right, creating an alternating over-under pattern with the single strip that runs side-to-side. Place 1 pie crust in ungreased 9-inch glass pie plate. Turn the pie so that the lower strip points toward you. Create bacon weave on top of pie: Lay two strips across the pie so that they intersect in the middle and are at right angles.Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a bowl and pour into pie crust (in a pie pan or tin).
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