Bacon Gingersnap Apple Pie

Dessert Bacon Never Tasted So Delicious!


Pie Crust

  • 3 Rounded Tablespoons GODSHALL’S Smoky CRUMBLZ
  • 2 Cups Crushed Gingersnap Cookies
  • 1 Stick Unsalted Butter (Melted)
  • 1/4 Cup Granulated Sugar

Apple Filling

  • 5 Granny Smith Apples (Peeled, Cored and Sliced 1/8 Inch Thick)
  • 2 Tablespoons Lemon Juice
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Nutmeg (Freshly Grated or Ground)
  • 1/3 Cup Granulated Sugar
  • 2 Tablespoons All-purpose Flour
  • 1/2 Cup Grated Sharp Cheddar or 3 Year Aged Gouda

Bacon-Streusel Topping

  • 6 Rounded Tablespoons GODSHALL’S Smoky CRUMBLZ
  • 6 Strips Applewood-smoked Bacon
  • 1 Cup All-purpose Flour
  • 1 Cup Light Brown Sugar
  • 1 Stick Unsalted Butter (Chilled and Cut into 1/4 Inch Cubes)


  1. Preheat the oven to 350 Degrees F.
  2. In a medium bowl, fold together the bacon crushed gingersnaps, melted butter and sugar. Press the mixture into a 10-inch pie pan until flat and even. Place in the oven and bake for 15 minutes, until the edges start to set, then remove from the oven and set aside to cool completely.
  3. Slice the apples 1/8 inch thick. Place them in a large bowl and add the lemon juice. In a small bowl, combine the cinnamon, cloves, nutmeg, sugar and 2 tablespoons flour. Pour the mixture into the apples until the apples are just coated. Evenly add 1/2 cup cheese. Spoon the apples into the reserved crust.
  4. Make the topping and bake the pie. In a medium bowl, combine the flour and brown sugar. Using your fingers or a fork, mix the butter into the flour and sugar mixture until 1/4 inch clumps form. Add the bacon to the flour mixture. Sprinkle the mixture evenly over the top of the apple filling and place the pie in the oven. Bake until the top is browned and the apples are tender, approx. 30 minutes. Serve warm or at room temperature.
  5. ENJOY!