Butterscotch Apple Pie with Candied Bacon Sprinkles

By Ingrid Gangestad
It’s almost too good to be true…a creamy, custard butterscotch pie…with apples…with bacon!
  • Cuisine: American
  • Course: Dessert


  • All Purpose Flour
  • Apples
  • bacon
  • baking apples
  • brown sugar
  • Butter
  • Butterscotch Custard:
  • Candied Bacon Sprinkles:
  • Cinnamon
  • Dark brown sugar
  • eggs
  • Half and Half
  • Pie:
  • sugar
  • unbaked pastry shell
  • Vanilla
  • whipped cream


  1. For Apples, melt butter in 10-inch skillet over medium heat
  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.
  3. For the candied bacon, In 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
  4. Place apple mixture in pastry shell