Bacon-Wrapped Maple Bourbon Apple Pie

Bacon-Wrapped Maple Bourbon Apple Pie


Throw an unexpected flavor punch into a classic with this Bacon-Wrapped Maple Bourbon Apple Pie. The brown sugar and perfectly ripe apples bring the sweetness you crave in an apple pie, while the bourbon adds a nice warmth that you wouldn’t get otherwise. And the bacon? It adds salty smokiness to deliver this pie over-the-top.

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For the pie crust
2 1/2
cups all-purpose flour
1 1/4
teaspoon salt
tablespoons unsalted butter, cubed and very cold
cup vegetable shortening, cubed and very cold
cup ice water
For the filling
slices thick-cut bacon
Granny Smith apples
Honeycrisp apples
juice of one lemon
tablespoon bourbon
tablespoon maple syrup
teaspoon salt
cup granulated sugar
cup light brown sugar, packed
tablespoons all-purpose flour


Prep: 30 Minutes, Cook: 60 Minutes

Begin with crust unless using pre-made pie crust. Mix flour and salt together in the bowl of a food processor.

Hot Tip: If using a pre-made crust, skip to Step 7.

With a chilled blade, add the cubed butter and shortening to the flour mixture. Pulse quickly and intermittently until the mixture is coarse. You should have pea-sized clumps.

Hot Tip: A chilled blade helps to keep the fats cool.

Drizzle in 1 tablespoon of ice water and pulse 3 or 4 times to combine. Continue to add water in 1 tablespoon increments until the dough begins to form large clumps and the flour has been absorbed..


Transfer the dough to a floured working surface. Fold dough into itself until flour is fully incorporated. It should come together easily and not be overly sticky.


Form a ball and then divide in half. Flatten each half into two 1-inch thick disks and cover tightly with plastic wrap. There should be enough dough for two pie crusts. Chill for at least 2 hours and up to a week in the refrigerator.


After chilling, gently roll out pie dough on a floured surface with a floured rolling pin. Start in the center and work your way out. Roll into a 12-inch round and transfer to a pie plate. Gently press into the bottom and up the sides of the plate, covering the top of the dish. Trim and flute as desired. Place back in refrigerator until filling is ready.

Hot Tip: Use an 8 1/2-inch or smaller pie pan.

Peel, core and slice apples. Place in a large bowl and stir in lemon juice. Add all remaining filling ingredients to the bowl and mix well. Ensure the apple slices are coated well.


Carefully scoop the filling into the pie crust. Do not over fill. There may be more filling than you need depending on apple size.


Begin work on bacon lattice top. Drape 5 strips of bacon vertically over the top of the pie, covering the edges of the crust. Keep a nice space between each strip.


Pull the 1st, 3rd and 5th strip halfway back. Lay another strip over the top of the 2nd and 4th strip, horizontally, right the through the middle of the pie. Lay the 1st, 3rd and 5th strip back down. Pull the 2nd and 4th strip back and lay another strip over the top of the 1st, 3rd and 5th strip. Continue on with remaining strips of bacon until you’ve made yourself a nice lattice top and the pie is completely covered.


Trim bacon so that it falls about 1/2-inch over the edge of the crust. It will shrink significantly.


Bake using the stackable oven accessory inside The Big Easy® Oil-less Turkey Fryer for 45 minutes. Remove the lid to the stackable oven and continue baking for 10 minutes. Lastly, place the screen on the top of the fryer for 5 more minutes to crisp bacon.


Remove from the fryer and let sit for 20 to 30 minutes before slicing. Enjoy!

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