Bacon Apple Pie

Raven Higheagle


Just in time for Father's Day and Fourth of July, a dessert that combines everything American: apple pie and bacon! Make one for dad, a grad or a picnic crowd.

Does a recipe with the words "bacon dust" make your mouth water? If so, this pie, which is full of bacon at every turn, including — that's right — bacon dust rolled into the crust, should have you drooling. This salty and sweet combination might seem a bit odd, but one bite will have you hooked.


☆☆☆☆☆ 0 votes

Serves 8
35 Min
1 Hr 15 Min


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9 slice
thick applewood-smoked bacon, divided
1 pkg
refrigerated piecrust
5 small
granny smith apples (yields 3 heaping cups, sliced)
1/4 c
1/4 tsp
3 Tbsp
pure maple syrup, divided
1 Tbsp
unsalted butter, cut into small pieces

How to Make Bacon Apple Pie


  • 1For bacon lattice:
    Preheat oven to 400 degrees.
  • 2Cut six pieces of bacon in half lengthwise (to create long strips).
  • 3Weave bacon strips together to create a basket-weave pattern on a foil-lined rimmed baking sheet (with six horizontal strips and six vertical strips large enough to cover pie).
  • 4Top with another piece of foil, then place another baking sheet on top to weigh down the bacon.
  • 5Bake for about 25 to 30 minutes, until bacon is brown and slightly crisp.
  • 6Check lattice after about 15 minutes. If bacon is cooking too fast on one side, rotate pan or flip over, as needed.)
  • 7When done, carefully transfer to paper towels to drain. Reserve.
  • 8For bacon dust:
    With remaining three slices of bacon, chop in a small dice and fry in a large pan.
  • 9Cook until bacon is very crispy, then drain on paper towels and let cool.
  • 10Reserve one tablespoon of bacon grease in pan.
  • 11Once the bacon bits are cool, place two tablespoons in a grinder (use a coffee grinder designated for spices) and run until the bacon is ground to a fine dust.
  • 12Reserve remaining bacon.
  • 13For piecrust:
    Preheat oven to 350 degrees
  • 14Sprinkle flour on counter and lay out pie dough.
  • 15Sprinkle bacon dust over top of crust and press in with rolling pin.
  • 16Press dough into a 9-inch tart pan with removable bottom, tucking excess dough inside rim to create a thicker edge.
  • 17Press buttered foil into pie crust and fill with beans or weights.
  • 18Blind bake for 20 minutes, then carefully remove foil, prick with a fork and bake 10 more minutes.
  • 19Remove from oven and let cool.
  • 20For filling:
    Preheat the oven to 350 degrees
  • 21Peel, quarter and core the apples, then cut each quarter into four slices.
  • 22In the same pan you cooked the bacon, heat the tablespoon of bacon grease.
  • 23Add apples and remaining bacon bits.
  • 24Sauté over medium heat until softened, about six to eight minutes, then add sugar and cinnamon.
  • 25Cook for about three to five more minutes until mixture becomes syrupy. Remove from heat.
  • 26Brush the inside of the piecrust lightly with about one tablespoon maple syrup.
  • 27Fill the crust with the apple mixture and dot top with butter. Bake for 15 minutes.
  • 28While the pie is baking, coat both sides of the bacon lattice liberally with remaining maple syrup.
  • 29After 15 minutes, remove the pie, place the lattice over the top and return to the oven. Bake for 15 more minutes.
  • 30Allow pie to cool and bacon to re-crisp before cutting.
  • 31Serve with a scoop of vanilla ice cream for a truly all-American dessert!

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About Bacon Apple Pie

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