The bacon-for-all-meals craze has been raging for several years (bacon brownies, bacon ice cream, and on an on..). So when Thanksgiving rolled around last year, this combo was too much to resist: Apple Bacon Pie with Gingersnap Crust.
I found this in early November and spent weeks obsessing over it until Thanksgiving finally rolled around. One thing for sure can be said about this pie – there’s no shortage of butter.
That’s actually pitfall of this recipe — too much butter. (Somewhere a little piece of Paula Deen’s soul just died.)
The pie was delicious the way it was made, but so incredibly rich that you couldn’t eat much more than a small slice. My advice is to cut the butter in the streusel down to 1/2 a stick instead the whole stick. Check out the full recipe at The Tasting Table.