Go Back
cheddar bacon apple pie

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.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Cooling Time 4 hours
Total Time 6 hours 5 minutes
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.
    5. 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.