Cheddar Bacon Apple Pie

Classic apple pie. Bold Man-Made twist.

Apple pie and sharp cheddar have been paired together for generations. But I figured if cheddar makes apple pie better, why not take it one step further and add bacon?

That’s how this Cheddar Bacon Apple Pie came together. Sweet-tart apples, warm cinnamon and nutmeg, freshly grated sharp cheddar, and smoky bacon are layered inside my homemade cheddar pie crust and finished with a golden lattice top.

As the pie bakes, the cheddar adds a savory richness that balances the sweetness of the apples, while the bacon brings a subtle smoky flavor. It’s not overwhelmingly cheesy or salty. Instead, everything works together to create a pie that’s familiar enough to feel like a classic but different enough to get people talking.

Serving sharp cheddar alongside apple pie is a longstanding tradition, particularly in New England. My version takes that idea a little further by incorporating cheddar into both the crust and filling, then adding crisp bacon for another layer of flavor.

If you’re looking for a traditional apple pie, start with my Classic Apple Pie. But if you’re ready for something a little bolder, this might become your new favorite.

Man-Made Tip: Whenever possible, I measure ingredients in grams. It’s faster, more consistent, and eliminates the guesswork that comes with packed cups, heaping tablespoons, and uneven scoops. If you own a kitchen scale, now’s the time to use it.

Cheddar Bacon Apple Pie

A sweet-and-savory apple pie filled with tender apples, sharp cheddar cheese, smoky bacon, and warm spices, all wrapped in a flaky homemade cheddar crust with a golden lattice top.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling Time 4 hours hrs

Total Time 6 hours hrs 5 minutes mins

Servings 8 Slices

Course: Dessert

Cuisine: American

Ingredients Instructions Notes

Ingredients

  

Double Crust

• 1 double-crust 9-inch Cheddar Pie Crust Use my Cheddar Pie Crust Recipe

Apple Filling

• 1,250 g firm, sweet-tart apples, peeled, cored, and sliced ¼-inch thick About 10 cups; Granny Smith, Pink Lady, or a blend with Honeycrisp.
• 100 g granulated sugar ½ cup
• 65 g packed light brown sugar ⅓ cup
• 31 g all-purpose flour ¼ cup
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• 2 tbsp fresh lemon juice
• 1½ tsp vanilla extract
• 75 g sharp cheddar cheese freshly grated (¾ cup)
• 100 g cooked bacon chopped (about ¾ cup)

Egg Wash & Finishing Sugar

• 1 large egg
• 1 tbsp milk
• 1 tbsp coarse sugar for sprinkling

Instructions

 

Prepare the Cheddar Pie Crust

1. Prepare a double batch of my Man-Made Cheddar Pie Crust.
2. Divide into a larger disc for the bottom crust and a slightly smaller disc for the lattice.
3. Wrap and refrigerate for at least 1 hour before rolling.

Cook the Bacon

1. Cook the bacon over medium heat until crisp.
2. Drain on paper towels and let cool completely.
3. Chop into small pieces. You should have about 100g (¾ cup) of cooked bacon.

Make the Apple Filling

1. In a large bowl, combine the sliced apples with the lemon juice and vanilla.
2. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, grated cheddar, and chopped bacon.
3. Gently toss until every apple slice is evenly coated.
4. Let the filling rest while you roll out the pie dough.
Man-Made Tip: Freshly grated sharp cheddar makes a difference in this pie. Skip the pre-shredded cheese, which often contains anti-caking ingredients. Grating your own helps the cheddar incorporate more smoothly into the crust and filling without overpowering the apples.

Assemble the Pie

1. Preheat the oven to 400°F (205°C) with a baking sheet inside.
2. Roll the larger dough disc into a 12-inch circle and fit it into a 9-inch pie plate.
3. Spoon the apple filling into the crust, mounding it slightly in the center.
4. Roll the second dough disc into a 10-inch circle and cut into ¾-inch lattice strips.
5. Weave the lattice over the filling.
6. Trim the overhang, fold the edges under, and crimp.

Bake the Pie

1. Whisk together the egg and milk, then brush over the lattice and crimped edge.
2. Sprinkle with coarse sugar, if desired.
3. Bake on the preheated baking sheet for 20 minutes at 400°F (205°C).
4. Reduce the oven to 375°F (190°C) and continue baking for 50–60 minutes, until the crust is deeply golden, the filling is bubbling thickly near the center of the lattice, and the apples are tender when pierced with a thin knife.
5. If the crust browns too quickly, loosely cover the edges with foil.

Cool Before Slicing

1. Allow the pie to cool on a wire rack for at least 4 hours before slicing.

Notes

Choosing Apples: Granny Smith apples provide tartness and structure, while Honeycrisp adds sweetness. A combination of both creates a balanced filling.

Cheddar and Bacon: Use freshly grated sharp or extra-sharp cheddar and cook the bacon until crisp before chopping. Both contribute savory flavor without overwhelming the apples.

Baking: A preheated metal baking sheet helps the bottom crust brown properly. Bake until the filling bubbles through the center of the lattice and the apples are tender.

Cooling and Storage: Cool for at least 4 hours before slicing. Because this pie contains cheese and bacon, refrigerate leftovers promptly after cooling and store covered for up to 3–4 days.

Frequently Asked Questions