This month’s theme for the What’s Baking Challenge was a fitting one for November: Thanksgiving. I hope everyone was able to spend time with family and friends and sufficiently stuffed your faces with turkey. I know I certainly have been. It’s leftover city around here…. Not that I’m complaining though.
While Thanksgiving has always been my Dad’s holiday, for the past couple of years, I’ve slowly been given more responsibility for our grand feast. Last year, we hosted at our house (30 people!!) so we decided to make the turkey and take care of the appetizers while Dad made all of the sides and pies. This year, we did the same thing but on a much smaller, more manageable scale of only 10 people.
I’ve been making this pie for the past 3 or 4 years and it’s always a hit on our Thanksgiving dessert table. It takes a simple apple pie and elevates it to another level. The addition of the cheddar and bacon to the crumble topping gives the pie just a little bit of that savory kick. It’s not overwhelming, it just gives your palate a slight wake up call.
Bacon and Cheddar Apple Pie – slightly adapted from Rachael Ray
– 1/2 Package Center Cut Bacon
– 1/2 Cup Flour
– 1/3 Cup Brown Sugar
– 3 Tbsp. Unsalted Butter, chilled and cut into small cubes
– 1 cup Shredded Extra Sharp Cheddar
– 4 Golden Delicious Apples – peeled, cored and sliced
– 1/4 Cup Sugar
– Zest of One Lemon
– 1 Frozen Pie Crust, prebaked according to package directions
Preheat oven to 400. Cook the bacon in a skillet over medium heat until crispy. When bacon is cool to the touch, crumble and set aside.
Combine flour, brown sugar and butter cubes in a medium bowl. Using your fingers, pinch the butter into the flour and sugar until crumbly. Stir in the bacon and cheese and refrigerate. This part can be made up to 2 days before use.
Toss apples with sugar and lemon. Transfer to the pie crust and sprinkle bacon mixture on top. Put the pie crust on a foil lined baking sheet and bake 15 minutes. Cover with foil and bake another 45 minutes. Cool before serving.