For The Love Of The South’s Amber Wilson and Her Irresistible Bacon-Latticed Apple Pie Recipe

Amber Wil


Amber Wilson of “For the Love of the South” blog.

Amber Wilson has gained the attention of over 160,000 Instagram followers doing exactly what she loves, sharing her Southern recipes to her followers. This issue, Amber has shared one of her favorites.


mber Wilson – who identifies as an author, wife and mother, and “professional eater” – is a Southern food writer and owner of the successful blog, “For the Love of the South.” Wilson’s Instagram account boasts over 160,000 followers who enjoy an elegant curation of plated recipes, all Southern-inspired. Her success is built on love – having turned down a job offer from NASA to pursue food, Wilson’s passion was evident and she was soon writing for The Southern Coterie, Bon Appé, Fox News, Zeit Magazin, Louisiana Cookin’ and more. From the Cajun flare of her hometown in Louisiana, to bold Texas flavors, to the lightness of fresh coastal seafood, each of Wilson’s recipes is a snapshot of the flavors of the South. South magazine is excited to welcome Wilson as a regular contributor to our publication to share her love for the South and delicious recipes. Meet her at

“With the encouragement of my family, friends and professors, I rejected an offer from NASA to pursue writing, Southern food writing to be exact.”

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Makes one 9-inch pie (12 servings) This pie is both sweet and salty, which is my favorite dessert combination. As the fat renders from the bacon, it begins permeating the crust of the pie with its smoky drippings. The smoky bacon, mingling with the spiced apples and bourbon-infused crust, is heavenly.

For the pie dough:

  •  11⁄4 cups all-purpose flour, plus more for dusting
  •  1⁄2 teaspoon kosher salt
  •  11⁄2 tablespoons granulated sugar
  •  8 tablespoons (1 stick) cold unsalted butter, cubed
  •  1 tablespoon bourbon (see Tip, page 241)
  •  1⁄2 cup ice water

For the filling:

  •  5 medium apples, peeled and thinly sliced
  •  Juice of 1⁄2 lemon
  •  3⁄4 cup packed brown sugar 1⁄4 cup granulated sugar
  •  2 tablespoons cornstarch 1 tablespoon ground cinnamon
  • Pinch of freshly grated nutmeg

For assembly:

  •  6 slices bacon 1 egg, beaten


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. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea. In a measuring cup, combine the bourbon and ice water. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips; it should be smooth, not sticky or crumbly. Gently press the dough together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.


In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss with your fingertips until the apple slices are coated evenly.


On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8-inch thick. Gently fit the dough into a 9-inch pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang. Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Refrigerate for 30 minutes. Spoon the filling into the chilled pie shell. Place 3 bacon slices on top of the filling horizontally. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb. Continue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Refrigerate the pie for 20 minutes to allow the pastry to set. Preheat the oven to 425°F. Line a rimmed baking sheet with foil. Place the pie on the lined baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Drain off any excess liquid by tipping the pie to one side. Let cool for 1 hour before serving.

To learn more about the Amber Wilson and her delicious recipes, visit

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