Man-Made Cheddar Bacon Apple Pie
This ain’t your grandma’s apple pie. Our Bacon Cheddar Apple Pie is a beast of a dessert, packing 10 cups of tart apples, sharp cheddar, and crispy, smoky bacon into a rugged cheddar-infused crust. The bacon adds a smoky, salty, meaty punch that’ll make this pie taste like it was forged in a campfire. It’ll complement the sharp cheddar and tart apples like a good axe complements a woodpile. Topped with a lattice that’s built like a steel cage, this pie’s got bold, savory-sweet flavor that hits like a sledgehammer. Perfect for poker nights, BBQs, or any time you need a dessert that roars. Pair it with bourbon or a stout and own the table.
It’s a 9-inch pie that’ll feed 8-10 dudes, no problem. Let’s get to work.
2 Man-Made Cheddar pie crusts (9-inch, bottom and top)—tough enough to hold this beast, or go buy a frozen crust if you’re not a warrior
1 egg, beaten, mixed with a splash of milk—for a golden, battle-ready shine to brush onto the top lattice
Topping
1 egg, beaten—your glaze, own it
1 tbsp (15ml) milk—mixes with the egg for a golden crust
1 tbsp (12g) coarse sugar (optional, for some swagger on top)
Cheddar Bacon Apple Pie Recipe
Apple Filling Ingredients:
• 10 cups (about 10 medium) tart apples (Granny Smith or bust, maybe some Honeycrisp), peeled, cored, sliced ¼-inch thick—get a sharp knife and power through
• ½ cup (100g) granulated sugar—sweet, but not soft
• ⅓ cup (65g) brown sugar, packed—adds some grit
• ¼ cup (31g) all-purpose flour—to thicken the deal
• 1½ tsp ground cinnamon—brings the heat
• ½ tsp ground nutmeg—like a spice knuckle-duster
• ¼ tsp ground allspice—for that extra edge
• 2 tbsp lemon juice—cuts through like a good jab
• 1½ tsp vanilla extract—smooths it out
• ¾ cup (75g) sharp cheddar cheese, grated—because cheese makes everything badass
• 6–8 slices (about ½ lb or 225g) thick-cut smoked bacon. Go for the good stuff—applewood or hickory-smoked, not that cheap, flimsy nonsense.
• Quantity for Filling: After cooking, you’ll want about ¾ cup (roughly 100g) of chopped, crispy bacon to mix into the 10-cup apple filling.
The Arsenal
9-inch pie dish—your battleground
Rolling pin—wield it like a club
Sharp knife or pastry cutter—precision is power
Big mixing bowls—none of that dainty stuff
Pastry brush—paint like a pro
The Battle Plan
Forge two Man-Made Cheddar Crusts:
1. Grab a big bowl, toss in flour, sugar, and salt. Mix it like you’re shaking hands—firm and quick.
2. Throw in lard and cold butter chunks. Use a pastry cutter or your bare hands to smash it together until it’s coarse, with butter bits the size of peas. Don’t overthink it—keep it rough. Toss in the grated cheddar.
3. Drip in ice water, 1 tbsp at a time, stirring with a fork. Stop when the dough holds when you squeeze it. Too much water’s for rookies.
4. Split into two discs (one bigger for the bottom). Wrap in plastic and chuck in the fridge for at least 1 hour, or up to 2 days. Let it rest while you prep the filling.
Build the Apple Filling
Cook the Bacon: Fire up a skillet over medium heat. Lay down those bacon slices and cook until crispy, about 4–5 minutes per side. Don’t burn it—crisp but not charcoal. Drain on paper towels to soak up excess grease. Let it cool, then chop into small, bite-sized bits (about ¼-inch pieces). You’re aiming for ¾ cup of bacon shrapnel to scatter in the filling.
1. Peel and slice those 10 cups of apples like you’re carving a masterpiece. Toss in a big bowl with lemon juice and vanilla to keep it sharp.
2. Add bacon, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and grated cheddar. Stir it like you’re mixing concrete—everything coated, no slacking.
3. Set it aside and let those flavors meld while you roll out the dough.
Construct the Pie
1. Crank the oven to 400°F (200°C). Throw a baking sheet in there to heat up—keeps the bottom crisp.
2. On a floured surface, roll the bigger dough disc to a 12-inch circle, about ⅛-inch thick. Manhandle it into the pie dish, pressing it down. Trim the overhang to ½-inch—no messy edges.
3. Dump all 10 cups of that apple-bacon-cheddar mix in, piling it high like a mountain. Pack it tight.
4. Roll the second disc to a 10-inch circle. Slice into ¾-inch strips with a knife—clean cuts, no hesitation.
5. Lay 5–6 strips over the pie. Fold every other one back, then drop a strip across the others. Unfold, repeat, weaving a lattice like you’re building a damn bridge. Look sharp, not sloppy.
6. Trim the lattice ends to match the bottom crust. Fold the edges under and crimp like you’re sealing a deal—tight and tough.
Bake Like a Boss
1. Mix egg and milk for the wash. Brush it over the lattice and edges like you’re painting a chopper. Sprinkle coarse sugar if you’re feeling extra.
2. Set the pie on that hot baking sheet. Bake at 400°F for 20 minutes, then drop to 375°F (190°C) for 50–60 minutes. You want a golden crust and bubbling filling. Cover edges with foil if they’re browning too fast—don’t let it burn.
3. Let it cool on a rack for 2 hours minimum. Cutting early’s for amateurs; let it set.
Pro Moves
Cheese: Go sharp or extra-sharp cheddar. Shred it yourself—pre-shredded’s got junk that screws the crust.
Apples: Stick with tart for punch, but mix in some sweet if you want a smoother vibe.
Storage: Pie’s good at room temp for a day, or fridge it for 4 days. Reheat slices at 325°F for 10 minutes to bring the crust back to life.
Serving: Crack a cold beer or pour a whiskey. Ice cream’s fine, but this pie stands alone like a champ.