Gingersnap Apple Pie w/Bacon Crisp

You still have some apples left, right?

I hope so, because it's time to make apple pie!!

I'm sure it's no surprise by now that I like to mix things up a bit.  Well, if you're like me, then you'll like this twist!  That is if you like bacon...  and who doesn't love bacon?

Ok, maybe vegetarians.  Although there are vegetarians out there who make exceptions for bacon.   For those of you who don't fall in that camp, you can leave it out.  The gingersnap crust is still delicious, and I've never met someone who doesn't like a good crumb topping.

Gingersnap Apple Pie w/Bacon Crisp
adapted from Tasting Table

For the crust:
1/4c pecan halves
1c Trader Joe's Ginger Cats crumbs (or other gingersnap cookie)
3/4c white whole wheat flour
pinch salt
1/4c oil (canola, walnut, or other mild-flavored oil)
3T maple syrup

For the filling:
5 medium apples (I used a mix of some from the orchard)
juice of 1 lemon
1t cinnamon
1/8t ground cloves
1/4-1/2t freshly ground nutmeg
1/4c evaporated cane juice (or granulated sugar)
2T white whole wheat flour

For the topping:
6 pieces applewood smoked bacon, cooked (baked or fried), drained and crumbled/chopped
1/3c rolled oats
1/3c white whole wheat flour
1/2c brown sugar
2T ground flaxseed
2T cold butter, cut into small cubes
2-3T greek yogurt

Preheat the oven to 375deg.

To make the crust, add pecans, cookie crumbs, flour and salt into a food processor.  Pulse until pecans are ground and the mixture begins to resemble a coarse meal.  In a small bowl (or mixing cup), whisk together oil and maple syrup.  Add wet ingredients to the dry ingredients and stir well (I used a fork).  Add crust mixture to the pie plate and press into the bottom and sides of the dish.

Bake crust for 10min, then remove and set on cooling rack.

For the filling, peel and thinly slice apples and place in a large bowl.  Add lemon juice to the apples and toss to coat.  In a small bowl, combine the dry ingredients (flour, sugar and spices) and mix well.  Add the spiced flour to the apples and fold until the apples are just coated.  Spread apples into the cooled pie crust.

To assemble the topping, add oats, flour, sugar, flaxseed and bacon to a bowl.  Add yogurt and butter, then cut in with knives or rub between your fingers until you get pea-sized crumbs.  Sprinkle the topping over the apples and bake the pie ~45min, until the top is browned and apples are tender.  Serve warm or at room temperature.

Are you a stickler for tradition or do you like to mix things up a bit?   

Now, if only I could decide whether I like this or my Apple Pie w/Rosemary Crust & Gruyere Crumble better...