Apple and maple bacon pie

  • Preparation 3 h 30 min
  • Cooking 1 h 25 min
  • Servings 10
  • Freezing Absolutely



  • 3 tablespoons diced butter
  • 2 Gala apples, peeled, sliced
  • 2 delicious apples, peeled, sliced
  • 2 green apples, peeled, sliced
  • 2 Paula Red apples, peeled, sliced
  • 2 Honey Crisp apples, peeled, sliced
  • 1/4 cup maple syrup
  • 1 cup brown sugar
  • 3 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 pinches salt
  • The juice and zest of 1/2 lemon
  • 375 g maple bacon
  • 1 kg pie dough, cut in half, rolled out into 18″ circles
  • 1 egg beaten with 1 teaspoon water
  • Sugar



  • In a large high-sided skillet heated over medium heat, melt the butter. Add apples and toss to coat.
  • Add the apples, maple syrup, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice and zest. Mix and cook for 10 minutes, stirring gently. Pour onto a baking sheet, spread and let cool for 30 minutes.
  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper and spread the bacon. Place in the oven and bake for about 20 minutes or until the bacon is semi-crisp. Remove from the baking sheet, drain and place on several sheets of paper towels. Sponge off the fat, roughly chop and add on the apple mixture.
  • Grease a pie baking dish and place a pastry dough in the bottom. Pour in the apple mixture and spread. Put the other pastry dough on top, cut off the excess and seal the sides securely. Make a hole of about 1” in the centre. Place in the fridge and let cool for 30 minutes.
  • Preheat the oven to 425°F.
  • Brush the top of the pie with the egg mixture and sprinkle with sugar to taste. Place in the oven and bake for 20 minutes until the crust is lightly golden. Rotate 180 degrees halfway through cooking.
  • Cover the pie with foil and make a hole in the centre of about 1 ”. Lower the oven to 350°F and continue cooking for 30 minutes. Remove from the oven, place on a wire rack and let cool for 2 to 3 hours. Serve with vanilla ice cream!