Bacon Wednesday: Bacon Crumble Apple Pie
Ta da! Here, as Jon Stewart says, is your moment of zen. Bacon Crumble Apple Pie. Oh, and there’s cheese in there, too. You will want to make this pie because it’s easy and because it will amaze your friends. We snatched this recipe off of Yummly and changed the apples from Golden Delicious (yuk) to Granny Smith. We also made a pie crust from scratch, but we won’t judge you if you want to use a store-bought crust.
We served this to our HCA volunteers and they gobbled it up. You will, too.
Bacon Crumble Apple Pie
1/2 pound bacon (sliced)
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 shredded Cheddar cheese
1 ½ pounds Granny Smith apples (peeled, cored and sliced 1/4 inch thick)
1/4 cup granulated sugar
2 teaspoons lemon juice
1 pie shell (9 inch, prebaked according to package directions)
Preheat oven to 400 degrees.
In large skillet over medium heat, cook the bacon until crisp; drain and crumble.
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.
In a medium bowl, toss the apples with the granulated sugar and lemon juice.Transfer to the pie shell and sprinkle with the topping.
Place the pie on a 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. Let cool before serving.