Butterscotch Apple Pie with Candied Bacon Sprinkles

Butterscotch Apple Pie with Candied Bacon Sprinkles

Butterscotch Apple Pie with Candied Bacon Sprinkles

It’s almost too good to be true…a creamy, custard butterscotch pie…with apples…with bacon!

  • Cuisine:





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.