The pecans, apple, and bacon act as a buffer to keep the base of the piecrust as dry as possible to allow the bottom to bake without becoming soggy. No need to precook the apples since they will soften during the baking and add texture to the hot melted cheese. The rind is completely edible and should be left on the cheese. Buy your Bacon Jam here in Acadiana: go online to
Cochon Cannery or call my friend Chef Dustie (337-322-4221) to buy the best. Or if that is not convenient, I see various brands of bacon jam in specialty stores nationwide, so try one of those. Feel free to improvise with ingredients; I’ve made this recipe with orange marmalade, satsuma jelly, fig preserves, and even cranberries for a holiday version. It is very versatile. If there are any leftovers, reheat in the oven, not a microwave (to prevent the crust from becoming soggy). Camembert cheese is a good substitute if brie is unavailable.