Peach Pie with Bacon

Bacon Peach Pie! Smoky bacon strips are interwoven in a pie crust lattice for a surprise, savory twist on a classic peach pie.

This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

There is something about the honest to goodness, no apologies, “y’all come back now”, rib-sticking recipes of the South that speak to me. I’ve mentioned my infatuation with Southern culture before, so it’s no surprise that the food is no exception.

So around this time of year when everyone is all “tacos and margaritas” for Cinco de Mayo, I’m usually dreaming of Derby dishes and thinking about what foods go well with a splash of bourbon. {Hint: It’s all of them.}

You can imagine my delight when I discovered that one of the contests for this year’s Food & Wine Conference calls for creating your own twist on a classic Southern recipe. Um, done. 

My problem was not coming up with an idea, but narrowing down the slew of ideas that came to mind! My husband, bless him, has been kind enough to listen with {feigned} interest as I brainstormed over the past few days, abruptly blurting out Southern-inspired concoctions and waiting for a look of approval {or disbelief}.

When I came up with this combination, the look on his face was somewhere between curiosity and concern… so I knew it must be a winner.

On a lot of the cooking shows I watch, the celebrity chef judges often praise or criticize a contestant’s “restraint” or lack thereof in a dish. And this pie? This pie would definitely fall into the latter category.

This pie laughs at diets and sneers at daintiness. It says, “Don’t come around here looking for a cream puff.”, and yet, has some of the genteel qualities of a true Southerner.

Strips of bacon {yes, I went there} are interwoven with flaky bands of pie crust to create a perfectly piggy lattice top. Underneath the shocking exterior is a heap of sweet peaches that balance the salty bite of the bacon canopy.

You could stop there, but I mean… you topped a pie with a bacon crust. So I highly suggest going full steam ahead with a scoop of creamy vanilla ice cream and a drizzle of Bourbon Sweet Tea Syrup. It’s just the right thing to do.

This ain’t the way your grandma from Georgia made her peach pie, but listen… I’m not trying to win a blue ribbon at the county fair. {But I am trying to win a free conference pass!}