Reader-Submitted Deliciousness

January 19, 2010 12:01 am Published by Leave your thoughts

Once again, the power of our Readers’ palettes has proven to be a valuable source of new reading material. Becca R. is a bit of a chef, and she has whipped up an amazing recipe for bacon apple crumble pie that we wanted to share with you today. Unfortunately, she didn’t send us any pictures, but YOU can help with that. If you get creative and make her recipe, just snap a shot and email it to us at bacontoday[at]gmail[dot]com. We just might post your photos in a future article.

— Mr. B


1/2 lb sliced bacon
1/2 cup flour
1/3 cup light brown sugar
3 tablespoons unsalted butter, chilled and cut into small cubes
1/2 cup extra-sharp cheddar cheese, shredded
3 golden delicious apples, peeled, cored and sliced 1/4 inch thick (about 1 1/2 pounds)
1/4 cup granulated sugar
1 1/2 teaspoons lemon peel, grated(OPTIONAL)
1 (9 inch) store-bought pie shells, prebaked according to package directions

Preheat oven to 400 degrees.
In large skillet over medium heat, cook the bacon until crisp; remove bacon., and crumble o not drain fat!
(I altered the recipe and i sauteed the apples in the bacon grease briefly , just to add that extra baconness)
In medium bowl, combine the flour and brown sugar, add the butter and, using your fingers, incorporate the butter until the mixture is crumbly.
Stir in the bacon and cheese; refrigerate.
Line a baking sheet with foil.
In medium bowl, toss the apples with the granulated sugar (if you choose to use lemon, add now, i personally did not)
Transfer to the pie shell and sprinkle with the topping.
Place the pie on the prepared baking sheet and bake for 15 minutes.
Cover loosely with foil and bake until golden and the apples are tender when pierced, 40-45 minutes.(if you choose the saute the apples in the bacon grease you shoul turn the Oven Temp to 425 degreese and you only need to bake the pie for 20 minutes, becuase the apples are more tender, but play aroun with it, see what you like!)
Let cool before serving.

Thanks BaconToday, this site always brightens my day, and I hope this recipe will brighten someone else’s day.

-Becca R.

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