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:
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
For the Apples
- 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.
- 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
- 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.
- 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.