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Bacon Apple Pie with a Cheddar Crust | Flour Covered Apron

Bacon Apple Pie with a Cheddar Crust

A sweet and savory bacon apple pie, wrapped up in a flaky, cheddar pie crust.

Course Dessert
Cuisine American
Keyword apple, bacon, cheddar, cheese, crust, dessert, lattice, pie
Cook Time 1 hour 5 minutes
Servings 1 9.5" pie


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


Cheddar Pie Crust

  1. Combine flour, sugar, and salt in the bowl of a food processor. Pulse briefly until combined.

  2. Add butter and pulse until incorporated and the mixture is crumbly. Add cheddar cheese and pulse until just combined.

  3. Gradually add ice water and pulse until the dough starts to come together in large clumps.

  4. 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

  1. 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

  1. Preheat oven to 400 degrees Fahrenheit.

  2. 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.

  3. Roll out the second disc of pie dough and use a pizza cutter to slice into several strips of equal width.

  4. 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).

  5. Use a pastry brush to lightly coat the top and edges of the pie crust with the egg wash, then sprinkle with sugar.

  6. 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.

  7. 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.