Bacon goes well with just about anything—with a side of pancakes, in a sandwich, or even dipped in chocolate. But have you ever thought about putting it in a holiday dessert? The notes of maple and walnut in this pie make bacon the perfect accompaniment, and give it a distinct sweet and salty flavor.
Ingredients: For the crust
Ingredients: For the filling
- First, fry up the bacon in a skillet on medium heat until crisp (about 3-4 minutes). Transfer to a paper towel.
- Save 2 tablespoons of bacon fat from the pan, and measure the rest of the leftover fat in a heat-safe measuring cup. Let cool for 10 minutes. Add in enough shortening so the total volume is 6 tablespoons (¼ cup plus 2 tablespoons).
- Pour flour into a bowl and add the fat from the measuring cup, cutting it in with a pastry cutter or fork until it resembles coarse cornmeal.
- Mix together 2 tablespoons of cold water and the vinegar and add to flour mixture until a soft, non-sticky dough forms. Form the dough into a ball, dust with flour, and roll into an 11-inch circle. Place a pie plate in the center and trim the edges.
- Beat together the eggs, maple syrup, sugars, and vanilla extract into a bowl with an electric mixer, at medium speed. Mix in the reserved 2 tablespoons of bacon fat.
- Crumble the bacon into small pieces in the bowl. Stir in walnuts until incorporated and pour into the pie crust.
- Bake at 350 degrees, until puffy and brown (about 55 minutes). There should only be a slight jiggle in the center. Let cool before slicing.
Note: Store this pie tightly sealed in plastic wrap in the fridge for up to 2 days.
Recipes reprinted from A la Mode: 120 Recipes in 60 Pairings. For more delicious holiday pie recipes, pick up your own copy of A la Mode: 120 Recipes in 60 Pairings: Pies, Tarts, Cakes, Crisps, and More Topped with Ice Cream, Gelato, Frozen Custard, and More on Amazon.com.