Caramelized Maple Apple Pie with Candied Bacon Crumble

Caramelized Maple Apple Pie with Candied Bacon Crumble
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    8 People
  • VIEWS
    16

Elevate your holiday dessert spread with this show-stopping apple pie. A mountain of tart Granny Smith apples, steeped in a rich maple caramel with a hint of cider vinegar's tang, is crowned with a buttery, candied bacon crumble. This pie is not just a dessert; it's a culinary experience.

Ingridients

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Nutrition

  • Carbohydrate
    74 g
  • Cholesterol
    37 mg
  • Fiber
    5 g
  • Protein
    5 g
  • Saturated Fat
    12 g
  • Sodium
    412 mg
  • Sugar
    45 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon of dark brown sugar evenly over the top. (Prep: 2 minutes)

02

Step
15 mins

Bake in the preheated oven until crisp and the sugar is caramelized, 10-20 minutes. Let cool slightly, then chop into small pieces. (Bake: 10-20 minutes)

03

Step
5 mins

Carefully line a 9-inch springform pan with the pie crust pastry; refrigerate until needed. (Prep: 5 minutes)

04

Step
5 mins

In a large bowl, combine the apple wedges with the lemon juice, ensuring they are evenly coated to prevent browning. (Prep: 5 minutes)

05

Step
8 mins

Melt 1/4 cup of unsalted butter in a large, heavy-bottomed skillet over medium-low heat. Add the maple syrup and 1/3 cup of dark brown sugar. Bring to a gentle boil, then reduce the heat to low and simmer until the mixture is slightly reduced and thickened, about 5 minutes. (Cook: 8 minutes)

06

Step
5 mins

Carefully add the apple wedges to the caramel mixture in the skillet and stir gently to coat each piece. Cook, stirring occasionally, until the apples just begin to soften and take on a light golden color, about 5 minutes. (Cook: 5 minutes)

07

Step
2 mins

Remove the apples from the skillet with a slotted spoon and transfer them to a clean bowl, leaving the remaining syrup behind in the skillet. (Prep: 2 minutes)

08

Step
5 mins

Stir the apple cider vinegar into the remaining syrup in the skillet. Simmer over low heat until the syrup is further reduced and has a consistency similar to maple syrup, about 5 minutes. (Cook: 5 minutes)

09

Step
10 mins

Carefully pour the reduced vinegar-maple syrup over the apples in the bowl and let cool for about 10 minutes, stirring occasionally to ensure even coating. (Cool: 10 minutes)

10

Step
5 mins

While the apples are cooling, prepare the bacon crumble topping. In a food processor, combine the flour, brown sugar, softened butter, baking powder, cinnamon, and salt. Pulse until the mixture forms coarse crumbs. (Prep: 5 minutes)

11

Step
2 mins

Add the chopped candied bacon to the food processor and pulse a few more times, just until the bacon is incorporated into the crumble mixture. (Prep: 2 minutes)

12

Step
10 mins

Remove the prepared pie crust from the refrigerator. Gently tip the caramelized apple mixture into the pie crust in the springform pan, arranging the apples evenly. Fold the edges of the dough over part of the apple filling to form an edge. Crimp the edges decoratively between your fingers. (Assemble: 10 minutes)

13

Step
5 mins

Evenly distribute the candied bacon crumble over the top of the apple filling, covering as much surface area as possible. (Assemble: 5 minutes)

14

Step
2 mins

Brush the pie crust with heavy whipping cream and sprinkle with granulated sugar for a beautiful golden crust. (Prep: 2 minutes)

15

Step
1 hrs

Bake the pie in the preheated oven until the juices are bubbling and the crust is deeply golden brown, about 1 hour. If the crust begins to brown too quickly, reduce the oven temperature to 350 degrees F (175 degrees C) for the remainder of the baking time. Let cool completely before serving. (Bake: 1 hour)

For a richer flavor, use bourbon barrel-aged maple syrup.
If you don't have a springform pan, a regular pie dish can be used, but it may be more difficult to remove the pie.
The candied bacon can be made a day ahead of time and stored in an airtight container.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Gillian Hammes

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 5 Ratings)
Total Reviews: (4)
  • Cornell Hickle

    I was a bit intimidated by the number of steps, but it was worth it. The flavor is incredible.

  • Myron Daugherty

    My family said it's the best apple pie they've ever had!

  • Winfield Buckridge

    I accidentally burned the bacon the first time, so keep a close eye on it.

  • Dasia Rolfson

    This pie was a huge hit at Thanksgiving! The candied bacon crumble is genius.

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