Apple pie: one of the quintessential make-ya-warm-n’-fuzzy-inside treats. The scent that fills the house is just extraordinary. It’s just a simple dessert that can end any meal in just the right way. Now, what’s better than your granny’s good ol’ homemade apple pie? Mine. Does your granny put a whole bacon weave on top as the crust? I didn’t think so…


10 Strips Maple Leaf Hearty Slice Bacon

8 Cortland Apples

2 tbsp Lemon Juice

½ cup Sugar

¼ cup All Purpose Flour

1 tbsp Cinnamon

½ tbsp Nutmeg

1 Tenderflake Pie Crust


1. I’ve got a feelin’ (oooh, oooh) that your apples need a good peelin’.

2. Okay, I’d like to apologize for the Black Eyed Peas reference above. Grab your peeled apples, cut them in half, then core and slice them. You need to work fairly quickly so they don’t brown. Or you could just toss them with the recommended 2 tbsp of lemon juice. Let’s go with the lemon juice.

3. Mix together your sugar, flour, cinnamon and nutmeg.

4. Toss your apples with the dry mixture you just prepped, and put your apples into the pie crust. Fill ‘er right up. You might have some apples left over, but get as many as you can. Just keep piling them on.

5. Cover the pie with aluminum foil and bake it for about 40 minutes at 400F.

6. After 40 minutes, cover the pie with a 5×5 bacon weave. Make sure the bacon goes over all the edges so it doesn’t curl up too much.

7. Bake for another 15-25 minutes, or until the bacon is nice and crispy. Keep your eye out for this. The cook time will heavily depend on the thickness of bacon.

8. Let that bad boy cool, then serve with a slice of Bacon and Eggs Ice Cream. Granny never knew what hit her!