Contributed by Chrissy Haynes,
G.A.P. Project Manager/Creative Support Director
Recipe adapted from www.myrecipes.com, By Morgan Murphy, recipe by Oxmoor House
YIELD: 12 slices
1/2 (14.1 oz.) package refrigerated piecrusts
3/4 cup firmly packed light brown sugar
2 Tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
6 cups (1/2-inch-thick) slices peeled Fuji apple (about 5 apples)
10 to 12 GAP Certified bacon slices
Preheat oven to 350°F. Unroll piecrust, and fit into a 9-inch pie plate. Fold edges under.
Stir together brown sugar and next 5 ingredients with a fork in a large bowl. Add apple slices, tossing to coat. Arrange apple slices in prepared crust, spooning sugar and accumulated juices over apple.
Arrange bacon slices in a lattice design over filling; gently press ends of strips, sealing to piecrust. Cover pie with aluminum foil. Place pie on a baking sheet. Bake for 1 hour. Remove foil. Bake for 40 more minutes or until crust is golden brown and bacon is crisp.
Remove pie from baking sheet, and let cool on a wire rack for at least 1 hour before cutting into wedges.