Apple Pie is one of my favorite pastries.
I love it, especially if I have a bunch of friends that I can share it with.
Today, I was inspired by a cookbook recipe that’s been on my wish list since I was a kid.
I have yet to find a recipe that can recreate the original Apple Pie but I have been looking for something that would be as easy as pie filling and would be great on sandwiches and sandwiches made with butter and bacon.
The result is this amazing, fluffy, buttermilk-based casserole that’s so quick to make.
This is a perfect recipe to give to friends and family for Thanksgiving.
What’s inside this casserol?
You’ll need a large baking dish (like a 9-inch round) and about 4 cups of flour.
For the filling, use about 1 cup of butter and 1/4 cup of bacon.
Mix it together and set aside.
For this crescent pie, I used a whole chicken and 2 tablespoons of apple cider vinegar.
If you’re not sure about what you want, just make a little batch of it and add a few drops of your favorite cider vinegar to it.
Make sure the butter is melted.
For each crescent crust, you’ll want about 1/2 cup of flour, 2 tablespoons butter, and 1 tablespoon bacon.
(It’s not important how much bacon you use, just be sure to mix it all together before adding it to the pie.)
Preheat oven to 350°F.
Bake the pie for about 20 minutes or until it’s done cooking.
Place the pie into a large bowl.
Pour the remaining flour mixture over the top and bake for about 30 minutes or more, or until the pie is done.
Let the crescent crumbs cool.
For topping, I made a big batch of cinnamon-sugar crumbs, and I sprinkled them on top of the pie and then topped it with a little apple cider, a few chopped pecans, and a few slices of bacon (I cut the bacon in half to make a single slice). Enjoy!