Crispy Bacon Apple Pie


1 Premade Double Crust Pie Pastry

7 Cups Of Fresh Skinless Finely Chopped Green Apples

1 Cup Of Finely Chopped Uncooked Hickory Smoked Bacon

1 Cup Of Aunt Jemima Original Maple Syrup

1 Tablespoon Of Fresh Squeezed Lemon Juice

1/2 Cup Of Firmly Packed Brown Sugar

1 Teaspoon Of Fresh Ground Cinnamon

2 Tablespoons Of White All Purpose Baking Flour

1/2 Teaspoon Of Fresh Ground Nutmeg

1 Dash Of Fresh Ground Ginger

1 Dash Of Ground Cloves

3 Tablespoons Of Real Unsalted Butter

1 Teaspoon Of Vanilla Extract

1 Whole Fresh Lightly Beaten Egg

1 Tablespoon Of Liquid Bees Honey


Nutritional Information:

Serving Size 8

669 Calories Per Serving

32 Grams Of Fat


Preparation Instructions:

This award winning crispy bacon apple pie recipe was sent in to us by Imelda from London, England.

To get the recipe started, please take out a deep dish pie pan, and then line it with the bottom layer pastry crust.

Next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

Moving along, next take out a heavy bottom saucepan, and then add in the fresh skinless finely chopped green apples, Aunt Jemima original maple syrup, fresh squeezed lemon juice, brown sugar, fresh ground cinnamon, white all purpose baking flour, fresh ground nutmeg, fresh ground ginger, ground cloves, and vanilla extract. Vigorously stir these ingredients together, then heat them over medium high heat. Once the pie filling begins to boil, back the heat down to low, place a lid on the saucepan, and then let the ingredients simmer for ten minutes. Once your apples are tender, remove the saucepan from the burner, and then let the filling cool for ten minutes. Once cooled, spoon the apple pie filling into the deep pie dish, then level it out with the back of your spoon. Next drop small chunks of the real unsalted butter into the pie filling, then tightly seal the filling with the top layer of pastry. Flute the edges together, then make several small slits in the surface using a sharp knife. Next you will want to glaze the crust top with the fresh lightly beaten egg, then evenly sprinkle on the finely chopped uncooked hickory smoked bacon.

Once all of the bacon is in place, evenly glaze the bacon with the liquid bees honey.

For the last step, slide the bacon apple pie into the oven to cook for forty five minutes, or until the bacon and pie crust are nice and crispy.