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Thanksgiving Part 2

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This is part 2 of our 3 part Thanksgiving blog read part 1 here and part 3 here.

 

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TIP #2: DITCH THE HOSTESS, CUPCAKE

It’s a bummer when someone has to spend the whole day in the kitchen. A few years ago, some friends of ours suggested a potluck Thanksgiving. It turned out AWESOME: delicious food and time where EVERYONE could hang out. So, what are we bringing? Bourbon Bacon Apple Pie! We got this recipe from a friend of ours who was raised in the South, so it’s the real deal, y’all. We adapted the recipe a bit to make it work perfectly in the dutch oven. Bourbon adds a Southern flare and the dutch oven adds a smoky complement to the bacon, reminding us to be thankful for the outdoors even on an “inside holiday” like turkey day.

 

Bourbon Bacon Apple Pie

1 1/4 cup Brown Sugar (divided)
1 tsp. ground cinnamon
3/4 cup flour (divided)
6 T cold butter (divided)
6 slices bacon cooked
6 cups sliced apples (we like Granny Smith)
1 pie crust (we just use store bought - 9 inch crust in the 12 inch dutch oven works great)
2 T bourbon
1 tsp vanilla

 

The how-to:
Mix 1/2 cup brown sugar, cinnamon and 1/2 cup of flour in a bowl. Cut in 4 T butter until the mixture resembles coarse crumbs. Crumble bacon in and incorporate. Set aside.

 

Peel apples, slice thinly into a bowl. Add remaining brown sugar, remaining flour, bourbon and vanilla (feel free to have a sample of the bourbon; we always do). Mix thoroughly, then pour into prepared pie crust. Cut remaining butter over the top of the apples. Pour the sugar-bacon topping over the top and place in the dutch oven.

 

Like all dutch oven cooking - you’ll want to check throughout the process, but we used ~14 coals on top and ~8 coals under. The pie took about 45 minutes to cook. You’ll know it’s done when the crust is brown, the topping is melted and the juices are bubbling.

 

After the main event - this pie is guaranteed to please.

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