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
INGREDIENTS
- 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
DIRECTIONS
- For Apples, melt butter in 10-inch skillet over medium heat
- 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 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
- Place apple mixture in pastry shell
