Best 12 Cheezy Apple Bacon Crunch Pie Recipes

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If you're looking for an unforgettable dessert that combines sweet and savory flavors, you need to try the incredible Cheesy Apple Bacon Crunch Pie. This unique and mouthwatering dish is sure to impress your friends and family with its delightful combination of creamy cheese, sweet apples, savory bacon, and a crunchy oat topping. Get ready to embark on a culinary journey that will leave your taste buds tantalized and craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY APPLE-BACON BRUNCH



Cheesy Apple-Bacon Brunch image

Savor the flavor combo of cheese, apple and bacon in an easy egg bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 7

1 lb sliced bacon
1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Original Bisquick™ mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
  • In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 370, Carbohydrate 22 g, Cholesterol 155 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 10 g, TransFat 1 g

CHEESY APPLE SKILLET PIE



Cheesy Apple Skillet Pie image

An all-American classic gets upgraded with a fun twist: This unique streusel topping is the perfect balance between sweet and salty!

Provided by Trisha Yearwood

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
8 Granny Smith apples, peeled, cored and thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup shredded white Cheddar
2 tablespoons cornstarch
1/2 teaspoon kosher salt
One 9-inch prepared pie dough
3 1/2 cups cheese crackers
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
1 lemon
6 large fresh sage leaves
1 cup heavy whipping cream
2 tablespoons maple syrup
1 teaspoon kosher salt

Steps:

  • For the pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
  • Warm a medium saute pan over medium heat and melt the butter. Add the apple slices, cinnamon and nutmeg and cook until slightly softened, about 4 minutes. Pour apples into a large bowl and cool in the fridge, about 5 minutes.
  • For the streusel topping: Meanwhile, fill a gallon resealable plastic bag with the cheese crackers and use a rolling pin to crush into small crumbs, but not a fine powder. Add to a medium bowl with the light brown sugar and salt and stir to combined. Stir melted butter into the mixture, tossing to bind your streusel, and set aside for pie assembly.
  • Back to the pie: Remove the apples from the fridge and stir in the light brown sugar, Cheddar, cornstarch and salt.
  • Fit the pie dough into a 10-inch cast-iron skillet. Gently press the dough against the sides of the skillet to form the bottom crust of the pie. (The crust will not reach the top edge of skillet and this is just fine.) Pour the apples into the skillet. Generously sprinkle the streusel on top of the apples and spread in an even layer.
  • Bake the pie on the preheated baking sheet until golden brown and bubbly, 45 to 50 minutes. Allow the pie to cool about 45 minutes before serving.
  • For the lemon maple sage whipped cream: Meanwhile, zest the entire lemon into a medium bowl. Gather sage leaves together in a tight bundle and grate the bundle into the bowl with the zest (it's okay if a few larger pieces fall in). Add the heavy cream, maple syrup and salt and stir together until combined. Strain mixture through a fine-mesh sieve into the bowl of a stand mixer fitted with the whisk attachment. Use a rubber spatula to press on the lemon and sage mixture in the sieve, to get out all the possible flavor. Beat the cream until it holds medium peaks and serve a dollop on each pie slice.

APPLE CRUNCH PIE I



Apple Crunch Pie I image

This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode.

Provided by Lisa McCovey

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 (9 inch) unbaked deep dish pie crust
1 cup all-purpose flour
½ cup packed brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ cup butter
7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
½ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
  • To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
  • To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
  • Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
  • Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Nutrition Facts : Calories 490.5 calories, Carbohydrate 79.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 234.4 mg, Sugar 51.8 g

APPLE-BACON CHEDDAR MINI BREAKFAST PIES



Apple-Bacon Cheddar Mini Breakfast Pies image

Don't be fooled by their small size. These individual pies combine a harvest of hearty flavors-cheddar, apple and bacon-for a flavor-packed breakfast treat.

Provided by Stephanie Wise

Categories     Breakfast

Time 35m

Yield 6

Number Of Ingredients 9

3/4 lb bacon, crisply cooked and crumbled
1 cup chopped peeled apple
1 cup shredded sharp Cheddar cheese (4 oz)
1/2 cup chopped white onion
3 tablespoons chopped fresh sage leaves
1/2 teaspoon salt
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

  • Heat oven to 350°F. Lightly spray 12 regular-size muffin cups with cooking spray.
  • In large bowl, stir together bacon, apple, cheese, onion, sage and salt. In medium bowl, stir together Bisquick® mix, milk and eggs with fork until well blended.
  • Spoon slightly less than 1 tablespoonful Bisquick mixture into bottom of each muffin cup. Top each with about 1/4 cup bacon mixture. Top with remaining Bisquick® mixture.
  • Bake 20 to 30 minutes or until toothpick inserted in center comes out clean and edges are golden. Cool 5 minutes in pan; transfer to cooling rack to cool slightly before serving.

Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

BACON-LATTICED APPLE PIE



Bacon-Latticed Apple Pie image

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

Provided by Amber Wilson

Categories     HarperCollins     HarperCollins     Pie     Fall     Apple     Bacon     Cinnamon     Nutmeg     Dessert     Bake

Yield Makes one 9-inch pie (12 servings)

Number Of Ingredients 18

For the pie dough:
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 1/2 tablespoons granulated sugar
8 tablespoons (1 stick) cold unsalted butter, cubed
1 tablespoon bourbon (see Tip below)
1/2 cup ice water
For the filling:
5 medium apples, peeled and thinly sliced
Juice of 1/2 lemon
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
Pinch of freshly grated nutmeg
For assembly:
6 slices bacon
1 egg, beaten

Steps:

  • Make the pie dough:
  • In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix on low until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
  • In a measuring cup, combine the bourbon and ice water. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips; it should be smooth, not sticky or crumbly. Gently press the dough together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
  • Make the filling:
  • In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss with your fingertips until the apple slices are coated evenly.
  • Assemble and bake the pie:
  • On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8 inch thick. Gently fit the dough into a 9-inch pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang.
  • Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Refrigerate for 30 minutes.
  • Spoon the filling into the chilled pie shell. Place 3 bacon slices on top of the filling horizontally. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb.
  • Continue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Refrigerate the pie for 20 minutes to allow the pastry to set.
  • Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
  • Place the pie on the lined baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Drain off any excess liquid by tipping the pie to one side. Let cool for 1 hour before serving.

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST



Bacon-and-Apple Quiche With Flaky Pie Crust image

Provided by Mark Bittman

Categories     breakfast, brunch, project, main course, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary
8 to 10 slices of good bacon
2 large apples, peeled, cored and then grated or chopped
Salt and freshly ground black pepper
1 teaspoon fresh rosemary, minced
1/4 cup crumbled blue cheese, like Roquefort
4 eggs at room temperature
1 1/3 cup cream

Steps:

  • Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
  • Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
  • When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
  • Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
  • Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
  • In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 40 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 438 milligrams, Sugar 7 grams, TransFat 0 grams

CHEESY APPLE-BACON BRUNCH



Cheesy Apple-Bacon Brunch image

Apples & Bacon...sounds yummy!!

Provided by Kimi Gaines @kimijo

Categories     Eggs

Number Of Ingredients 7

1 pound(s) bacon, cooked crisp
1 - apple,peeled, chopped
2 tablespoon(s) sugar
1 1/2 cup(s) baking mix
1 1/2 cup(s) milk
4 - eggs
2 cup(s) cheddar cheese, shredded

Steps:

  • HEAT OVEN TO 375F. SPRAY AN 11X7 COOKING DISH. IN 12 INCH SKILLET, COOK BACON UNTIL CRISP. DRAIN ON PAPER TOWELS.
  • IN SMALL BOWL, MIX APPLE AND SUGAR; SPREAD IN BAKING DISH. IN MEDIUM BOWL, STIR BISQUICK MIX, MILK AND EGGS UNTIL BLENDED; POUR OVER APPLES. SPRINKLE WITH CHEESE AND CRUMBLED BACON.
  • BAKE UNCOVERED FOR 30 MIN OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.

CHEESY APPLE-BACON BRUNCH



Cheesy Apple-Bacon Brunch image

I received an email today from Bisquick and this is one of the featured "new" recipes. You can look it up at www.bettycrocker.com if you want. Here is what the website says: Savor the flavor combo of cheese, apple and bacon in an easy egg bake.

Provided by senseicheryl

Categories     Breakfast

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 lb bacon, sliced
1 medium apple, peeled, chopped (such as Braeburn, Gala or Honeycrisp)
2 tablespoons sugar
1 1/2 cups Bisquick baking mix, original
1 1/2 cups milk
4 eggs
2 cups cheddar cheese, shredded, 8 ounces

Steps:

  • Heat oven to 375°F Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
  • In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 557.2, Fat 42.6, SaturatedFat 17.2, Cholesterol 180.9, Sodium 992.9, Carbohydrate 22.8, Fiber 0.9, Sugar 7.9, Protein 20.1

CREAMY APPLE CRUMB PIE



Creamy Apple Crumb Pie image

I revised this classic apple pie recipe from a church cookbook. I knew it was a keeper when my mother-in-law asked for a copy. Linda Pawelski, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
1/3 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 cups diced peeled tart apples (about 6 medium)
1 cup reduced-fat sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Line a 9-in. deep-dish pie plate or cast-iron skillet with crust; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 299 calories, Fat 11g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 126mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.

CHEESY BACON AND GRITS CASSEROLE



Cheesy Bacon and Grits Casserole image

I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. -Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

6 bacon strips, chopped
3 cups water
1 cup whole milk
3/4 teaspoon salt
1 cup uncooked old-fashioned grits
2 cups shredded Colby-Monterey Jack cheese, divided
2 large eggs, room temperature, lightly beaten
1 cup fresh or frozen corn, thawed
1/4 teaspoon pepper
Sliced avocado, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

TRICIA'S CHEESY APPLE-BACON BRUNCH



Tricia's Cheesy Apple-Bacon Brunch image

A great casserole for breakfast or brunch. The apple compliments wonderfully to the typical breakfast savory flavors.

Provided by SarahG.

Categories     Breakfast

Time 1h

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 7

1 lb sliced bacon
1 medium apple, peeled and chopped (Braeburn, gala, honeycrisp)
2 tablespoons sugar
1 1/2 cups Bisquick baking mix
4 eggs
1 1/2 cups milk
2 cups shredded cheddar cheese (8oz)

Steps:

  • Heat oven to 375 degrees.
  • Spray 11x7 inch glass baking dish with cooking spray.
  • Cook bacon over low heat 8 to 10 minute until crisp. Drain.
  • Crumble bacon and set aside.
  • In small bowl, mix apple and sugar, spreading in baking dish.
  • In medium bowl, stir bisquick, milk and eggs until blended. Pour over apples.
  • Sprinkle with cheese and bacon.
  • Bake uncovered 30 to 35 minute or until knife inserted comes out clean.

Nutrition Facts : Calories 565.3, Fat 42.7, SaturatedFat 17.2, Cholesterol 168.1, Sodium 948.8, Carbohydrate 24.5, Fiber 1.1, Sugar 8.5, Protein 20.2

CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE



Caramelized Maple Apple Pie with Candied Bacon Crumble image

The holidays deserve a pie worthy of its occasion. This towering pie is piled high with apples that bathe in a deep maple caramel with a slight tang from cider vinegar. It's topped with a buttery crumble studded with crispy candied bacon. A pie that definitely earns its place at the table.

Provided by Ashley Baron Rodriguez

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 8

Number Of Ingredients 17

3 slices bacon
1 tablespoon dark brown sugar
1 pastry for a 9-inch double-crust pie
10 Granny Smith apples - peeled, cored, and cut into 1/2-inch wedges
½ lemon, juiced
¼ cup butter
½ cup maple syrup
⅓ cup dark brown sugar
2 tablespoons apple cider vinegar
¼ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, softened
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 pinch salt
1 tablespoon heavy whipping cream
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
  • Bake in the preheated oven until crisp, 10 to 20 minutes.
  • Line a 9-inch springform pan with pie crust pastry; refrigerate.
  • Combine apples and lemon juice in a bowl and toss to coat.
  • Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
  • Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
  • Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
  • Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
  • Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

Nutrition Facts : Calories 558.1 calories, Carbohydrate 74.3 g, Cholesterol 36.8 mg, Fat 28.6 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.9 g, Sodium 411.8 mg, Sugar 45.3 g

Tips:

  • Use a mix of fruit: Apples, pears, and cranberries all work well in this pie. You can also add a handful of raisins or chopped nuts for extra flavor and texture.
  • Cook the bacon until it's crispy: This will help to render out the fat and give the pie a delicious smoky flavor.
  • Use a sharp cheddar cheese: This will give the pie a nice tangy flavor.
  • Don't overmix the dough: Overworking the dough will make it tough. Just mix it until it comes together.
  • Chill the dough before baking: This will help to prevent it from shrinking too much in the oven.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This usually takes about 45 minutes.
  • Let the pie cool for a few minutes before serving: This will help to prevent the filling from running out.

Conclusion:

This cheezy apple bacon crunch pie is a delicious and easy-to-make dessert that's perfect for any occasion. The sweet apples, salty bacon, and tangy cheddar cheese all come together to create a flavor combination that is sure to please everyone. So next time you're looking for a sweet and satisfying treat, give this recipe a try. Cheesy Apple Bacon Crunch Pie is a delicious dish that is sure to impress your family and friends. It is a combination of sweet and salty that is sure to please everyone. With its crispy crust, gooey filling, and salty bacon, this pie is a must-have for any occasion.

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