Brioche pie with bacon, apples and maple



  • Prep. 30 min. /

  • 6 to 8


  • 2 packages (500g)  of F. Ménard Bacon
  • 1 tbsp. (15 ml) unsalted butter
  • 3 cortland or spartan apples, diced
  • 1/2 c. (75g) maple sugar
  • 1/2 tsp. (2.5 ml) cinnamon
  • 1/2 tsp. (2.5 ml) Chinese Five Spice
  • 1 package (235g) commercial croissant dough
  • 2 tbsp. (30 ml) unsalted butter, softened
  • 2 tbsp. (23g) brown sugar

For cooking:

  • 1/4 c. 35% cooking cream
  • 2 tbsp. (30 ml) maple syrup


Cook the bacon on a baking sheet lined with parchment paper in an oven preheated to 375 °F for 18 to 20 minutes. Coarsely chop and reserve.

Meanwhile, cook the apples in butter over high heat for 5 to 10 minutes, stirring occasionally until golden brown.

Reduce heat, add the maple sugar, cinnamon and Five Spice. Simmer over low heat, stirring occasionally for 15 minutes or until the apples are tender. Cool completely and reserve.

On a baking sheet lined with parchment paper, gently spread the croissant dough so that it remains whole and forms a large rectangle. The shortest part towards you. Using your hands, bring the dough back together if there are holes.

Spread softened butter over the entire surface of the dough and cover with 2 tbsp. of brown sugar. Spread the cooled apple mixture and cover the dough with half the bacon. Roll the dough tight enough to form a uniform roll. Cut the roll into 8 even slices.

Arrange the slices face up on a round, buttered Pyrex pie plate. Cover with the remaining bacon and the mixture of cream and brown sugar.

Bake in preheated oven at 350 °F for 20 to 30 minutes or until the pie is golden brown. Let stand for 5 minutes before serving.