3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1 apple
1/8 lb walnuts
1 9-inch pie crust
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 package regular sized bacon
Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated
pie shell with foil or parchment paper and fill with pie weights or
dried beans. Bake 10 to 12 minutes or until beginning to set. Remove
foil with weights and bake 15 to 18 minutes longer or until golden. If
shell puffs during baking, press it down with back of spoon. Cool on
wire rack. Lower temperature to 300 degrees.
Prepare filling: In a medium saucepan over medium-high heat, reduce
maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a
simmer. Remove from heat.
In a medium bowl, whisk together egg yolks and egg. Whisking constantly,
slowly add cream mixture to eggs. Strain mixture through a fine-mesh
sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and
vanilla.
Cook bacon thoroughly to a crispy level on a skillet. Place evenly throughout the bottom of the crust shell.
Pour filling into crust and transfer to a rimmed baking sheet. Bake in
oven for 1 hour. Sauté thinly sliced apples and walnuts in maple syrup
and vanilla and place evenly on top of pie after ~30 minutes of baking
time. Place pie back in oven and continue to cook until pie is firm to
touch but jiggles slightly when moved. Let cool to room temperature
before serving.
bacon recipe courtesy of: Bac'n.com, 207 W. Los Angeles Ave., #346, Moorpark, CA 93021
| Max Ogden, 1st Annual Masterbacon, Portland, Oregon, January 17, 2009
