Smoked Apple and Bacon Pie

This Smoked Apple and Bacon Pie defies conventional baking wisdom by merging two beloved ingredients that rarely share the same plate, let alone the same pie dish. The gentle infusion of smoky flavor transforms ordinary apple pie into an extraordinary culinary adventure that balances sweetness with depth.

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Prep Time 45

Cook Time 1 15

Resting Time 30

Total Time 2 30

Course Dessert

Cuisine American

Servings slices

Calories 425 kcal

Equipment

Smoker
9-inch Pie Dish
Pastry Cutter

Ingredients

For the Crust

2½ cups all-purpose flour substitute cup-for-cup gluten-free flour blend if needed
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter cubed (European-style butter adds extra richness)
¼ to ½ cup ice-cold water

For the Filling

6-7 Granny Smith apples peeled, cored, and sliced ¼-inch thick (Honeycrisp or Pink Lady apples work beautifully for a sweeter profile)
8 slices thick-cut bacon cooked until crisp and roughly chopped
¾ cup brown sugar packed (coconut sugar offers a more complex caramel note)
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons bourbon optional, but highly recommended for depth

For the Topping

1 egg beaten with 1 tablespoon water
2 tablespoons turbinado sugar
½ teaspoon flaky sea salt

Instructions

In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
Form the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
While the dough chills, cook your bacon until crispy but not burnt. Drain on paper towels, then chop roughly once cooled. Reserve 2 tablespoons of the bacon fat.
In a large bowl, toss sliced apples with lemon juice to prevent browning. In a separate bowl, combine brown sugar, flour, cornstarch, and spices.
Pour the sugar mixture over the apples, along with the reserved bacon fat and bourbon (if using). Fold gently until every slice is coated.
Fold in three-quarters of the chopped bacon, reserving the rest for the top. Let this mixture stand for 15 minutes.
Preheat your smoker to 250°F. Roll out one disc of dough to a 12-inch circle and transfer to a 9-inch pie dish.
Fill with the apple-bacon mixture, mounding slightly in the center. Roll out the second disc and either place whole on top or cut into strips for a lattice pattern. Trim and crimp the edges decoratively.
Brush the top crust with egg wash and sprinkle with turbinado sugar and a light dusting of flaky salt.
Place the pie in your preheated smoker and cook for 75 minutes, or until the filling is bubbling and the crust is deeply golden. Use apple or cherry wood chips for smoking, and rotate your pie halfway through cooking.
Allow your pie to rest for at least 30 minutes before slicing.
Sprinkle the remaining bacon pieces over the top just before serving.

Notes

For a healthier version, consider these modifications:
- Substitute turkey bacon to reduce fat content
- Use a whole wheat crust to increase fiber
- Reduce sugar to ½ cup and add 2 tablespoons of maple syrup
- For a gluten-free version, use almond flour and tapioca starch blend (3:1 ratio)
- Vegans can use coconut bacon and plant-based butter substitutes

Serving suggestions:
- A scoop of bourbon vanilla ice cream
- Drizzle of maple-bourbon caramel sauce
- Sharp aged cheddar cheese slices
- Fresh whipped cream with a pinch of smoked salt

Nutrition

Calories: 425kcalCarbohydrates: 51gProtein: 6gFat: 23gSaturated Fat: 12gSodium: 375mgFiber: 3gSugar: 26g

Keyword Smoked Apple Pie, Bacon Apple Pie, Savory Dessert, Smoked Dessert, Grilled Dessert

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