I love fall for grilling! The weather is getting cooler, the leaves are changing, and the bugs are going away!
Fall also means apple season, which means local, fresh apples, which means… apple pie! Or, even easier, apple galette, which is really just a free-form pie.
A previous version can be found here. However, I changed things up in a couple of ways. I added 2-3 slices of crisp bacon, and bourbon. That’s right: bourbon and bacon apple pie! Then I topped it with browned butter-bourbon sauce!
It’s just getting nuts with the b’s, but it’s a great payoff! The crust is super easy and delicious, and the filling is just as easy.
UPDATE: the video of the segment is on Living Dayton’s site!
- 2 cups flour
- ¾ cup shortening
- ¼ cup boiling water
- pinch of salt
- 2 large apples, peeled, cored and sliced
- ½ cup Turbinato sugar
- 1 ounce bourbon
- 2 slices crisp bacon, crumbled
- 2 heaping tablespoons flour
- Set up the grill with a baking stone and preheat to 350F with no heat under the baking stone.
- In a metal bowl, using a fork, blend the boiling water and shortening, stirring until the water is incorporated and the shortening is smooth.
- Add the flour and pinch of salt, and stir together.
- Pack the crust into a ball and cover in the bowl with plastic wrap and set aside.
- Peel, core and slice the apples into another bowl, adding the sugar, flour, bourbon and bacon.
- Stir carefully with a wooden spoon to mix the flour and sugar evenly.
- Take half the crust and make a ball out of it, placing it between 2 pieces of waxed paper, then roll it out into a rough circle.
- Transfer the crust to a piece of parchment paper, then put the filling right in the center of the crust, packing it down a bit.
- Using the parchment paper, fold the edges of the crust over the edges of the filling, folding the crust where it overlaps.
- Slide the parchment onto the back of a cookie sheet or a pizza peel, then transfer to the baking stone not he grill.
- Bake at 350 for about an hour, until the crust is browned and the apples tender.
- While the galette is baking, brown ¼ cup of butter in a sauce pan.
- Remove from the heat and add one ounce of bourbon.
- Take the galette off the grill and let it cool for 10 minutes. Slice, and drizzle with the browned butter and bourbon.
- With the second crust, repeat for a 2nd galette, or the crust will store in a zip top bag in the refrigerator overnight to use later.