When I used the "tea" (only the flowers are in the tea, no green or black tea in the mix), the vinegar was really lovely and more elderflowery. Let cool for 1-2 hours.Elderflower vinegar is a snap to make with your own elderflowers like the recipe above from 1658's The Compleat Cook, but I actually like the one I made with elderflower tea from the health food store better. Cover the edges with foil if they get too brown. Rotate, lower the oven temperature to 375 oF for another 30 minutes or until the crust is golden brown. Place the pie on a baking sheet and place in the preheated oven for 20 minutes. Place the pie in the fridge for 20 minutes to allow the pastry to set. Slightly beat the remaining egg and brush gently onto exposed edges of the piecrust. Crimp the edges of the pie, tucking in the ends of the bacon slices as you crimp the edges. Start placing bacon strips one-by-one vertically, lifting every other strip to create a lattice pattern. Place bacon strips horizontally onto the pie.
Toss with your fingertips until the apple slices are coated evenly with the juice, sugars, cornstarch and spices.Īfter the pie crust has chilled for 30 minutes, place the filling into the prepared pie plate. Meanwhile prepare the filling.ĥ medium-sized apples, peeled, cored and thinly slicedĬombine all of the ingredients together in a mixing bowl. This will create a barrier between the filling and the piecrust as it bakes. Without breaking the yolk, use a pastry brush and gently brush a thin layer of the egg white onto the bottom of the dough. Gently place the dough into an 8” pie plate. On a lightly floured surface, roll out dough until 9 or so inches in diameter. Wrap the dough in plastic wrap and keep in the fridge for at least 30 minutes. The dough should not be sticky or crumbly. Add the water until the dough forms a ball. Tablespoon by tablespoon, add the ice water mixture to the flour and butter mixture, mixing in between additions. In a small bowl, add the vinegar to the ice water. Mix on a medium speed until the mixture looks like coarse sand. Create a well in the center and add the butter. Center cut slices have more meat and less fat than other bacon slices.ġ stick (1/2 cup) of unsalted butter, cold, cut into small cubesĬombine flour, salt and sugar in the bowl of a stand mixer fitted with a paddle attachment. It’s lovely! If you prefer, you can buy a center cut bacon for this dessert. As the fat renders from the bacon, it actually begins permeating the crust of the pie with its smoky drippings. Note: This pie is both sweet and savory, which is my favorite combination for dessert. Inspired by The Loveless Cafe + Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Foods Congrats to Caitlin who is the winner of the giveaway! Their customary arrival is welcome in my home and celebrated at my table. There is comfort in their seasonality and predictability. Now, it’s time for smoky, roasted meats, speckled apples, crisp, honey-scented pears, fragrant cinnamon and warm cider. I’ve had my fair share of ruby red tomatoes, emerald okra, summer ice creams and fruity lemonades. There is security in knowing the blistering days are behind us, and we can hold fast to a brand new season.
In life, we don’t possess the ability to control, but we do have the power to embrace. In a realm resistant to change, nature inevitably begins to beam one last time before winter.
No matter how unbearable summer is, the heat eventually subsides, the trees sigh in relief and leaves begin to transform before our very eyes. In this capricious world, I look forward to the promise of the change in seasons.
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