Bacon Peach Pie! Smoky bacon strips are interwoven in a pie crust lattice for a surprise, savory twist on a classic peach pie.

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There is something about the honest to goodness, no apologies, "y'all come back now", rib-sticking recipes of the South that speak to me. I've mentioned my infatuation with Southern culture before, so it's no surprise that the food is no exception.

So around this time of year when everyone is all "tacos and margaritas" for Cinco de Mayo, I'm usually dreaming of Derby dishes and thinking about what foods go well with a splash of bourbon. {Hint: It's all of them.}

You can imagine my delight when I discovered that one of the contests for this year's Food & Wine Conference calls for creating your own twist on a classic Southern recipe. Um, done.

My problem was not coming up with an idea, but narrowing down the slew of ideas that came to mind! My husband, bless him, has been kind enough to listen with {feigned} interest as I brainstormed over the past few days, abruptly blurting out Southern-inspired concoctions and waiting for a look of approval {or disbelief}.

When I came up with this combination, the look on his face was somewhere between curiosity and concern... so I knew it must be a winner.

On a lot of the cooking shows I watch, the celebrity chef judges often praise or criticize a contestant's "restraint" or lack thereof in a dish. And this pie? This pie would definitely fall into the latter category.

This pie laughs at diets and sneers at daintiness. It says, "Don't come around here looking for a cream puff.", and yet, has some of the genteel qualities of a true Southerner.

Strips of bacon {yes, I went there} are interwoven with flaky bands of pie crust to create a perfectly piggy lattice top. Underneath the shocking exterior is a heap of sweet peaches that balance the salty bite of the bacon canopy.

You could stop there, but I mean... you topped a pie with a bacon crust. So I highly suggest going full steam ahead with a scoop of creamy vanilla ice cream and a drizzle of Bourbon Sweet Tea Syrup. It's just the right thing to do.

This ain't the way your grandma from Georgia made her peach pie, but listen... I'm not trying to win a blue ribbon at the county fair. {But I am trying to win a free conference pass!}

Bacon Peach Pie

The Kitchen Prep

Bacon Peach Pie! Smoky bacon strips are interwoven in a pie crust lattice for a surprise, savory twist on a classic peach pie.

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Prep Time 20

Total Time 1 30

Course Dessert

Cuisine American

Servings 8 people

Ingredients

For Pie Crust:

1 box store pie crust or your own from scratch if you prefer, just make sure your recipe yield's 2-9 inch circle
4 strips bacon lean or thin cut if possible

For Sweet Tea Syrup:

½ cup brewed peach flavored or regular black tea bottled is fine, just make sure it's unsweetened
¼ cup sugar
1 tablespoon bourbon

For Filling:

4 cups frozen peaches or 3-4 medium fresh peaches, peeled & pitted
¼ cup flour
1 tablespoon cornstarch
½ cup granulated sugar
¼ cup brown sugar
¼ teaspoon cinnamon
1 egg beaten
1 tablespoon water

{Optional}

1 tablespoon sanding/sparkling sugar
Your favorite Vanilla Ice Cream

Instructions

Preheat the oven to 375°F. Carefully unroll pie crusts to fit a 9 inch round glass pie dish. Place the dough for the bottom half of the pie directly in the dish, pressing lightly and making sure it goes all the way up the sides.

Make Filling

In a large bowl, whisk together dry ingredients for filling. Add the peaches to the dry mixture and toss to coat all of the peaches evenly. Pour over the dough-covered bottom of the pie dish.

Make Lattice Crust

On a lightly floured surface, place the second circle of dough and measure out about 1 ½ inch strips -the goal is to have strips of dough about as wide as your strips of bacon.
Using a sharp knife or a pizza cutter, cut into strips. For a lattice design, the easiest way to create the pattern is to fold back every other strip of dough about half way, then place a strip of bacon horizontally across the dough and return the strips to their normal position to overlap the piece of bacon. Continue this pattern until all the strips of bacon and pie dough are interwoven in a lattice design.
Press the edges of the pie dough to seal or create a fluted design. (I reserved a few strips of pie dough from the top and pressed them around the edge to create a fluted border. You don't have to, but it makes for a nice presentation.)
In a small bowl, beat together egg and a tablespoon of water to create a wash. Brush the egg mixtures over the strips of pie dough.
Bake the pie for about 35-40 minutes until the crust is golden and the bacon is cooked and crisp.*
Remove from oven and allow to cool for at least 20-30 minutes before slicing.
Top with a scoop of vanilla ice cream and a drizzle of Bourbon Sweet Tea Syrup!

Make Sweet Tea Syrup:

Bring tea, sugar to a boil in a saucepan over medium-high heat until reduced by about half.
Remove from heat and stir in bourbon
Set aside until ready to use or refrigerate, stored in a sealed jar.

Notes

I typically like to use fresh fruit, but I couldn't find any peaches as they aren't in season just yet. Frozen works just fine. A pound of frozen peaches equals about 3 medium peaches. Depending on the source, it is suggested that you thaw and drain the peaches, though I did not. (And therefore, had a bit of extra liquid in the pie.)
If the edges of your pie is getting too dark before the bacon is crisp, you can use foil to tent the perimeter so that it doesn't over-brown. They also sell these nifty pie crust shields for this very purpose!
*There was a little grease from the bacon that I simply poured off by tipping the pie {carefully!!!} over the sink once the pie was slightly cooled.