The Bacon Apple Pie

As a Baconographer I continually ask myself, “What’s next?” What’s next for bacon? What’s the next great thing? Is there another bacon cinnamon roll or Turbaconducken on the horizon? Some bacon brownies coming our way?

I think, maybe, the next great thing on the strip could be bacon apple pie. Bacon Today reader Darryl B. wrote to us to share his pie story and also sent some cool pictures. 

I may not get the chance to make this for a few weeks, but I plan to replicate this tasty dessert as soon as possible. 

Read on for the full story in Darryl’s own words…

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I wanted to relay the story of the Bacon Apple Pie, as this site has certainly had an influence on expanding my own personal baconology.

Some friends and coworkers and I decided to put together a little party on February 7th called ‘Baconfest’. The theme for the party was, well,
fairly obvious. Most everyone attending brought in a dish they prepared using Bacon in an interesting fashion. After 15 entries and using the
basic Iron Chef voting system, the grand champion elected was: The Bacon Apple Pie.

The results of this warranted the pie being in demand, so for a recent work pot luck I baked two pies, decorating the top with pie crust cut into
the shapes of pigs and apples. Attached are the photos of the trophies from Baconfest that we had custom made, and the finished product of the
Bacon Apple Pie. Below is the recipe if anyone wishes to recreate this absolutely fantastic bacon dish. (However I must say the general public is a bit skeptical of the combination before tasting).

Recipe for Bacon Apple Pie:
 
First off I used pre-made rollout pie crust.  It’s much easier and saves a great deal of time.
 
You will need:
1 package (2 rolls) of premade roll-out pie crust.
3/4 cup white sugar
1/2 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
1 teaspoon nutmeg
6 medium pink lady apples
2/3 pound bacon
1/4th stick butter
 
 
In a small mixing bowl combine the white sugar, brown sugar, flour, cinnamon and nutmeg, stirring until well blended. 

Fry up bacon – do not cook until the bacon completely crumbles, but instead for a more chewy, solid bacon.  I fried up the full pound of bacon, and you can optionally add this much, but I found about 2/3 of a pound was plenty. 

Peel apples and slice into 1/8th of an inch wide slices and collect in a large mixing bowl. 

Once all the apples have been cored and sliced up, blend in the bacon by cutting (or tearing apart with your hands) into the size of large bacon bits. 

Once the bacon and apples are together, mix well and slowly pour over the sugar mixture while blending together the apples and bacon to evenly cover the apple mixture.

 
Preheat Oven to 400 degrees.  Layer in apple/bacon mixture into pie shell, start with about 1/3rd of the mixture, then slice up little pads of butter and lay them atop the apple mixture, about five thin slices, then add second layer of apples and repeat until apples are gone.  Apply top shell of pie and cut holes to vent.  Bake for 45 minutes, checking in the last ten minutes to ensure the crust is not overcooked.
 
Recommended to be served warm, optionally with a slice of cheddar cheese on top!

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The Bacon Today bacon apple pie and Smaste™ rating will follow in a future post.

– Mike

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