This pie is delicious.
The technique is very poor.
But the outcome is so, so good.
Please note that this recipe can be adjusted to your tastes, and also note that the toffee sauce is copied from this recipe.
But the addition of bacon and the combination of tart, pie, and sticky toffee pudding, is unbeatable.
Toffee Apple Bacon Pie
2.5 cups flour, plus more for apples
2 sticks butter, cut into cubes, plus 3/4 cup butter
3 egg yolks
4 cups sugar, divided evenly
1 cup whipped cream
vanilla, to taste
salt, to taste
1 package bacon, cut into pieces
About 10 apples, peeled and sliced into medium-thin wedges
1. Combine half of the sugar, the cream, and the 3/4 cup butter in a saucepan over medium heat. Warm it until the sauce has thickened and coated the back of the spoon, about 10 minutes. You don’t want the sugar to burn, you want it to gently melt.
4. Pat the shortbread mixture into a pie dish, poke it with a few fork holes, and bake it at 350 F for about 10 minutes, or until the edges are golden brown. It will seem oozy and bubbling, but that’s just all the butter. Don’t worry, it will solidify.
5. Tip the apples into the pan, along with all of the toffee sauce, cover with large patches of the dough, and bake at 350 F for about an hour, or until the apples are soft and the crust is golden but not too brown.
Sweet, Buttery. Soft. Crumbly. Sweet apples, soft but not mushy, in the lushest, softly sweet toffee sauce. A crust that needn’t be rolled out. And tiny shards of crispy, salty, slightly smoky bacon throughout to temper the sugar content.
It’s not kosher. But it is perfect.