Bacon Apple Pie

A fully cooked bacon lattice topped apple pie in a foil pie tray.

Somewhere between sweet and savory, this pie mixes sweet-tart apples and salty bacon. It is unusual to think of bacon as part of a dessert but it balances very well in this recipe.

You can choose to make your own pie crust which is relatively easy if not a too hotter day. Alternatively, if camping, use a pre-made crust as used in this recipe.

The pie can be served alone or with traditional apple pie toppings like ice cream, whipped cream, or custard. It can be served hot, warm, or cold. However the cooler it is the better it slices as the apples set.

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A slice of bacon-topped apple pie on a white plate with a fork.
Let the bacon apple pie rest and cool slightly before serving to allow the apples to set a little so it slices better.
The raw bacon lattice being lifted to show the apple filling it is covering.
The bacon lattice covers the apple filling in the pie, adding an extra salty flavor.
A stainless steel bowl with the prepared apple slices in their spiced and sweetened mixture.
The apples are prepared earlier in a bowl, combining the spices, sugar, and maple syrup.
A lattice of bacon sitting prepared on a white chopping board.
The bacon lattice can be made on a chopping board then moved to the apple pie.
A raw bacon lattice topped apple pie.
The bacon latice is trimmed with butchering scissors to the round shape of the apple pie.
A fully cooked bacon lattice topped apple pie in a foil pie tray.
The bacon apple pie is cooked when the crust is golden brown, the apples soft and bubbling, and the bacon cooked.

Bacon Apple Pie Recipe

A fully cooked bacon lattice topped apple pie in a foil pie tray.
Somewhere between sweet and savory, this pie mixes sweet-tart apples and salty bacon. You can serve this Bacon and Apple Pie as either a starter or dessert.
Preparation 20 minutes
Cook 45 minutes
Ready in 1 hour 5 minutes
Servings 8 Servings
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  • 1 (9-inch) pie crust
  • 5 medium apples, peeled, cored, and sliced
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons cornstarch (cornflour)
  • 1 tablespoon Amaretto (almond-flavored liqueur)
  • 1/2 cup maple syrup
  • 10 slices bacon


  • 9 inch skillet


  • Preheat the camp oven to 350 degrees F (180 degrees C).
  • Place the pie crust in a 9-inch skillet and leave the edges overhanging. (The pie crust may be taken out of the foil tray that it comes in or the whole tray placed in the skillet.)
  • Mix together the sliced apples, brown sugar, nutmeg, cloves, cornstarch, Amaretto liqueur, and maple syrup.
  • Place the apples, along with any remaining syrup, in the pie crust making sure the apples all lay flat so there are no large air pockets. 
  • Create the bacon lattice pattern on a chopping board then transfer over the top of the pie.
  • Trim the bacon to the edge of the pie with butchering scissors or a knife. Fold the bacon edges down between the edge of the apples and the pie crust.
  • Bake for 45 minutes in the preheated camp oven, or until bacon is crisp and filling is bubbling. 

Nutritional Information

Calories: 366kcalCarbohydrates: 49gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 18mgSodium: 274mgPotassium: 253mgFiber: 3gSugar: 31gVitamin A: 72IUVitamin C: 5mgCalcium: 41mgIron: 1mg

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About Omar Alvarez

Omar started competitive cooking in 2006 after moving to Idaho from California via Texas. He started with Dutch Oven cooking as a novice then two years later won the World Cast Iron Championship in Salt Lake City, Utah.

Learn more about Omar Alvarez
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