Butterscotch Apple Pie with Candied Bacon Sprinkles

By: Ingrid Gangestad

  • Yield:

    8 Servings

  • Cuisine:

    American

  • Course:

    Dessert

Ingredients

For the Apples:

2 tablespoons butter
2 cups (2 large apples) baking apples, peeled and sliced
2 tablespoons brown sugar, packed
1/4 teaspoon ground cinnamon

For the Butterscotch Custard:

2 eggs
3/4 cup dark brown sugar , packed
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon vanilla

For the Candied Bacon Sprinkles:

1/3 cup sugar
8 strips bacon , crisply cooked and crumbled

For the Pie:

1 unbaked pastry shell
whipped cream

Directions

For the Apples

  1. Melt butter in 10-inch skillet over medium heat; stir in apples. Cook and stir 5 minutes until apples begin to soften; stir in brown sugar and cinnamon; cook and stir 1 minute longer or until sugar has melted and clings to apples. Let cool at least 5 minutes.
  2. Heat oven to 425°F. In medium bowl, beat eggs with wire whisk or electric mixer 1 to 2 minutes or until light yellow. Beat in brown sugar and flour until combined. Gradually whisk in half-and-half.

For the Candied Bacon

  1. In a medium skillet, heat 1/3 cup sugar over low heat without stirring until sugar begins to melt, 3 or 4 minutes. Swirl pan and stir until sugar begins to turn golden brown. Stir in 8 strips crisply cooked and crumbled bacon until coated in caramel. Remove from heat and spread on baking pan to cool; separate pieces by pulling apart with 2 forks. When cool, break apart large pieces that have stuck together.
  2. Place apple mixture in pastry shell; pour custard mixture over apples. Bake 10 minutes; reduce heat to 325°F and bake until custard is set, about 40 to 50 minutes. Cool before serving. Serve with Whipped Cream and Candied Bacon. Refrigerate leftovers.