Why Have To Choose Between Bacon & Apple Pie?

OK, well Halloween is now officially “dead and buried’ for another year, the presidential election has finally, really, truly, actually, ….. Oh thank God; come to an end and just when you thought it was safe to go back out to the store or turn on the television again … “They’re Here!”

It’s the Holidays! Not only did I have to breeze past approximately 17 advertisements for the absolute lowest guaranteed price on turkey in town, but there’s Christmas trees already up and fully decorated in about a third of the stores I’ve been to since November 1st.

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So to help ensure that your family & friend feast of Tom Turkey and associates is perfectly finished off with a dessert treat that will make everyone at the dinner table “Truly Thankful,” I have the answer to your quest.

To make sure that nothing but sweet “visions of honey-rubbed bacon” dance in everyone’s wee little heads on “The Night Before Christmas” / Hanukkah / Kwanzaa or whatever special day that you and yours choose to celebrate, I have the ultimate solution you seek.

Here is the recipe to the most amazingly flavorful, fruit and bacon filled delight that is absolutely guaranteed to rock your world and the world of those around you, introducing the Bacon Apple Pie!

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Pastry for 9-inch pie, uncooked

6 cups apples, peeled and cut into thin slices (about 2 1/4 lbs or 8 medium apples)

3/4 lb uncooked bacon

3/4 cup sugar

2 Tbl flour

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1 Tbl milk

1 Tbl sugar


Fry bacon in skillet until slightly floppy. Drain on paper towel. Chop bacon into 1/2 pieces. Line bottom of pastry-lined pie plate with a layer of bacon, reserving the rest.

In a large bowl, mix together 3/4 cup sugar, flour, cinnamon, and nutmeg. Add apple slices and remaining bacon pieces. Toss to coat.

Transfer bacon-apple mixture to pastry-lined pie plate. Place upper crust on pie plate (bonus points for a lattice, double bonus points if you can show me a bacon lattice!) and seal. Cut slits in the top if you are using double crust to allow venting. Brush top with milk and sugar. Bake at 375 F for 1 hour or until bubbly.

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Cool on a wire rack. Serve with smoked cheddar cheese slices.

Signing off at Pigging out!

(NewsBlaze readers use coupon code Blaze to get 10% off your next order)

Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club

Rocco Loosbrock
Rocco Loosbrock is a financial wizard who writes about food, wine and the world of gourmet bacon.Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club.After leaving the military, Rocco worked at a local bank while attending classes and earned his Bachelor’s degree in Management at Azusa Pacific University. Rocco loves to do woodworking, cooking, and growing fresh ingredients for his kitchen.