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Pour apples into pie crust and top with bacon lattice, trimming the edges if bacon extends past crust. Sprinkle bacon with brown sugar and cover with aluminum foil. Bake for 1 hour, then remove.

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Cut three slits into the center of the dough. This will allow for the steam to escape while baking. Repeat steps five through seven on every piece of dough you cut out. Place the hand pies onto a parchment-lined baking sheet and refrigerate for 15 to 30 minutes. While you're doing this, preheat your oven to 375° F.

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Preheat the oven to 400°F. Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a bowl and pour into pie crust (in a pie pan or tin). Smooth with a spatula. Create bacon weave on top of pie: Lay two strips across the pie so that they intersect in the middle and are at right angles. Turn the pie so that the lower strip points.

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Step 1. In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix on low until the dough looks like coarse sand.

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Preheat the camp oven to 350 degrees F (180 degrees C). Place the pie crust in a 9-inch skillet and leave the edges overhanging. (The pie crust may be taken out of the foil tray that it comes in or the whole tray placed in the skillet.)

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For the Filling: Briefly sauté cubed bacon in a hot skillet. Add honey, apple juice and vinegar. Bring to a simmer. Cook bacon until tender, 45 minutes low and slow. When tender, remove bacon from liquid and reduce until syrup consistency. Add Harry & David Honey Crisp Apples and butter and cook until golden and tender.

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Make the crust: Preheat the oven to 350°. In a medium bowl, fold together the crushed gingersnaps, melted butter and sugar. Press the mixture into a 10-inch pie pan until flat and even.

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Directions. Preheat oven to 350°F and spray a pie pan with cooking spray. Add apples, sugar, flour, lemon juice, cinnamon and salt to a large bowl, stir to combine. Place pie crust into a pie plate and crimp the edges. Pour apples into pie crust and top with bacon lattice, trimming edges if bacon extends past crust.

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For the Cheddar and Butter Crust. Place 1/2 cup ice in a liquid measuring cup. Pour 1/2 cup water and 2 teaspoons apple cider vinegar over the ice, and give the mixture a good whisk. Place in the refrigerator to chill while you work with the rest of the ingredients. In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon granulated.

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Freeze lattice until hard (about 20-30min) on cookie sheet. Preheat oven to 375 degrees. Remove pie crust from fridge. Bake pie crust with pie beads in it for 10 minutes. Remove pie beads and spoon apple pie filling into the warm crust. Carefully plop the frozen bacon lattice you made on top of the pie.

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Preheat oven to 350 degrees F. Sprinkle flour on counter and lay out pie dough. Sprinkle bacon dust over top of crust and press in with rolling pin. Press dough into a 9-inch tart pan with.

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steps. Make the filling. For the filling, combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Place apple slices in a large, high-sided sauté pan set over medium heat. Add sugar mixture in batches and toss to coat evenly. Cook for 10−15 minutes, stirring often, until apple slices have softened.

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Preheat oven to 400˚F. Refrigerate pie for 30 minutes before placing onto a baking sheet and baking for 15 minutes. Reduce temperature to 375˚F and continue to bake for about 45 minutes or until the crust is golden brown and filling is bubbling. Remove apple pie from oven and cool for at least 1 hour.

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Assembling the Pie. Preheat oven to 400 degrees Fahrenheit. On a lightly floured surface, roll out one of the discs of chilled pie dough, until it is about 12 inches in diameter. Transfer the crust to a 9.5" pie plate and trim off the excess dough (leaving about an inch all the way around the plate).

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Add half of the filling to the bottom crust. Add half of the caramel, then the rest of the apple filling, topping with more caramel. Roll out the second crust, then place on top making sure to tuck in the edges. Whisk together 1 egg with 1 tablespoon of heavy cream then brush it over the top crust. Bake at 350 for 1 hour or until golden brown.

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Preheat oven to 425 degrees. Once hot, place cookie sheet on bottom rack to heat up. In a large mixing bowl add flour, sugar, cinnamon, nutmeg, allspice, and salt. Whisk until well blended. Add thinly sliced apples, zest, and juices to sugar mixture & toss until all apple slices are coated.