Bacon & Apple Savory Pie: A Surprising Twist
An intriguing British-inspired savory pie, blending the salty crispness of bacon with the tart sweetness of apples, caramelized onions, and a hint of cider, all encased in a flaky pastry.
Ingredients
- 8 ounces streaky bacon diced
- 2 medium onions finely sliced
- 2 large Granny Smith or Bramley apples peeled cored
- 1/4 teaspoon black pepper freshly ground
- 1 egg beaten (for egg wash)
- 2 sheets store-bought pie crust or homemade pastry (enough for top and bottom)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a large skillet over medium heat, add olive oil. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet.
- Add sliced onions to the skillet and sauté until softened and translucent, about 5-7 minutes.
- Add sliced apples and cook for another 5 minutes, stirring occasionally, until slightly softened.
- Pour in the dry cider, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid has mostly evaporated, about 5-7 minutes.
- Remove from heat. Stir in the cooked bacon, salt, and black pepper. Let the filling cool slightly.
- Line the pie dish with one sheet of pie crust. Pour the cooled filling into the crust, spreading it evenly.
- Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash for a golden finish.
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover edges with foil.
- Let the pie rest for 10-15 minutes before slicing and serving.
Notes
For an extra layer of flavor, consider adding a pinch of dried thyme or sage to the filling. You can use puff pastry for a lighter crust. Serve warm with a side salad or a dollop of chutney.
