Bacon Lattice Apple Pie

01/17/2014 at 01:06 PM ET

Jenn Louis Bacon Apple Pie

Bacon Apple Pie
Recipe courtesy of Jenn Louis
Makes one 9-inch pie

1 Pâte Sucrée (recipe below)
3 tbsp. all-purpose flour, plus more for work surface
3 lbs. crisp red apples such as Rome, Braeburn, and Gala
2 tbsp. freshly squeezed lemon juice
¼ cup granulated sugar
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. salt
1 tsp. unsalted butter, cut into small pieces
1 lb. sliced bacon

1. On a lightly floured work surface, roll out one pâte sucrée disc into a 13-inch round about ⅛ of an inch thick. Fit dough into a nine-inch pie plate. With a sharp paring knife, trim dough about ¾ inch over the rim. Turn rim of pie dough under to form a rustic crust. Freeze again until firm, at least 30 minutes.

2. Preheat oven to 400 degrees.

3. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer and fill with apple mixture. Dot with butter.
Arrange the strips of bacon over the top of the piecrust in a lattice, then fold the edges of the pie crust over the bacon and crimp.

4. Bake for about an hour, until the bacon on top is nicely crisp, the crust is browned and a knife pushes easily into an apple slice.

Cook’s note: Every apple has a different water content and will react to cooking differently. Pierce with a knife to make sure the apples are soft and the bacon is crisp.

Pâte Sucrée
Makes one 9-inch pie crust

1 large egg yolk
2 tbsp. ice water
1¼ cups all-purpose flour
1½ tbsp. sugar
pinch of salt
1 stick cold unsalted butter, cut into small pieces

1. Lightly beat yolks and water in a small bowl until combined.

2. Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 20 seconds. With the machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).

3. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes or preferably overnight.

FILED UNDER: Baking , Recipes , Uncategorized

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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