Butterscotch Apple Pie with Candied Bacon Sprinkles

By: Ingrid Gangestad



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

Butterscotch Custard:   

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

Candied Bacon Sprinkles:   

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


1 unbaked pastry shell
whipped cream


  1. For 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.
  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 sprinkles, 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; separate pieces by pulling apart with 2 forks. When cool, break apart large pieces that have stuck together.
  4. 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.