A sweet and savory bacon apple pie, wrapped up in a flaky, cheddar pie crust.
I have such mixed feelings about the transition from summer to fall. On the one hand, I love summer, but on the other… I love the coziness of fall too. It’s the perfect season for sweater weather, warm apple cider, and baking (of course!).
For my first official fall recipe of the year, I decided to do a twist on the classic apple pie we all know and love by adding a couple savory elements into the mix. First, I tossed the apples in the filling with crumbled bacon and second, I baked some freshly grated cheddar cheese right into the pie crust.
The result is a cheddar bacon apple pie that is simultaneously sweet enough for dessert and savory enough for breakfast. Though I have to admit, I’ve never been opposed to eating a slice of pie for breakfast…
This recipe recipe reminds me of my grandfather, who lives in Wisconsin (otherwise known as the Cheese State). Fittingly, he prefers his apple pie with a thick slice of cheddar cheese on top. And he also loves to eat bacon whenever he can get away with it, so I figured I’d throw that into the mix as well!
Apparently, serving cheddar cheese with apple pie is a long-standing tradition in some parts of the country, but I definitely thought it was a little strange at first. Like, where’s the ice cream??
However, I started thinking about how many of my favorite dishes revolve around the combination of fruit and cheese. Cheeseboards? Grilled cheese made with fruit jam? Figs & goat cheese frosting? Honestly, it didn’t take long to convince me to put cheddar cheese in my apple pie.
To go along with the theme of sweet & savory, I also selected a combination of both sweet and tart apples to use in this pie. Half were Granny Smith, a tart apple that’s perfect for baking, and the other half were Jonagolds, which are a sweeter variety. However, you can feel free to branch out if you’d like! There are so many varieties of apples out there nowadays and many of them will work perfectly well in a pie. In total, I used about 10 apples, but you may need more or less depending on how large the apples you choose are.
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This pie should be cooled completely after baking, but is definitely best when served warm! I recommend warming up the entire pie in an oven heated to 200 degrees Fahrenheit. Or, you can warm up each individual slice in the microwave for 30-60 seconds. Any leftovers should be covered and stored in the fridge.
If you make this cheddar bacon apple pie, don’t forget to share your creation on Instagram by tagging @flourcoveredapron!
Bacon Apple Pie with a Cheddar Crust
A sweet and savory bacon apple pie, wrapped up in a flaky, cheddar pie crust.
Ingredients
Cheddar Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cubed
- 1 cup grated cheddar cheese (I like extra sharp)
- 5-6 tablespoons ice water
Bacon Apple Pie Filling
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8 cups apples, peeled, cored, and sliced*
- 1 tablespoon freshly squeezed lemon juice
- 1 cup cooked bacon, chopped
Egg Wash
- 1 large egg, beaten
- granulated or turbinado sugar, for sprinkling
Instructions
Cheddar Pie Crust
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Combine flour, sugar, and salt in the bowl of a food processor. Pulse briefly until combined.
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Add butter and pulse until incorporated and the mixture is crumbly. Add cheddar cheese and pulse until just combined.
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Gradually add ice water and pulse until the dough starts to come together in large clumps.
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Remove dough from the food processor and gently knead, just until it comes together. Divide dough in half and flatten each half into a disc. Wrap each disc in plastic wrap and chill dough for at least 1 hour.
Bacon Apple Pie Filling
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In a large bowl, toss together both sugars, cornstarch, cinnamon, and nutmeg. Then, mix in the sliced apples and lemon juice. Finally, mix in the bacon.
Assembling the Pie
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Preheat oven to 400 degrees Fahrenheit.
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On a lightly floured surface, roll out one of the discs of chilled pie dough, until it is about 12 inches in diameter. Transfer the crust to a 9.5" pie plate and trim off the excess dough (leaving about an inch all the way around the plate). Tuck the edges under themselves, then flute as desired.
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Roll out the second disc of pie dough and use a pizza cutter to slice into several strips of equal width.
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Add the filling to the pie, leaving behind excess juices in the bowl. Top with strips of pie dough, forming a lattice (check out this lattice tutorial for help).
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Use a pastry brush to lightly coat the top and edges of the pie crust with the egg wash, then sprinkle with sugar.
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Place the pie plate on a large baking sheet and bake at 400 degrees for 20 minutes. After 20 minutes, reduce the temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, until juices from the filling are bubbling. If the pie is browning too quickly, tent a piece of aluminum foil over the top.
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Remove from oven and place the pie plate on a wire rack to cool completely and to allow the pie to set.**
Recipe Notes
*I used about 10 medium/large apples and I recommend a combination of both sweet and tart apples. Try Jonagolds (sweet) and Granny Smith (tart)!
**I recommend cooling the pie completely, but the pie is best when served warm. You can warm the whole pie in the oven, at 200 degrees Fahrenheit. Or, you can heat individual slices in the microwave for 30-60 seconds.
2 comments
I’m so with you on the transition between summer & fall Haley. Both are great seasons. . .but fall always reminds me that the harsh Boston winters are on their way. And since they tend to be loooooong. . .I want to hold on to summer as long as possible. Such a great idea to add in some savory notes to this true American classic.
Oh man, I feel the exact same way about Chicago winters!