English Muffin Pub Pie - cooking recipe

Ingredients

4 English muffins
8 slices Canadian bacon, about 4 ounces
1 large onion, peeled and sliced thin
1 tablespoon butter
3 tart cooking apples, like Granny Smith, 1/4 inch slices (leave peel on)
2 teaspoons granulated sugar
1 cup half-and-half
1 tablespoon brown sugar
1 tablespoon Dijon mustard

Preparation

Turn oven to lowest setting.
Split and toast muffins.
Spray nonstick skillet with cooking spray and set over high heat. Fry bacon just until it begins to brown, about 1 minute on each side.
Remove bacon from skillet and drain.
Arrange toasted muffin halves on baking sheet or heat-proof serving platter and place a bacon slice on each half. Place in oven to keep warm.
Wipe out skillet and place on low heat. Add butter to melt.
Add onion slices and saute 3 minutes.
Add apple slices to skillet. Sprinkle with granulated sugar and raise heat to med-high. Cook until apples and onions are tender, about 5 minutes.
Scatter apples and onions evenly over the bacon-topped muffins. Return to oven to keep warm.
Whisk together half-and-half, brown sugar and mustard.
Pour this into same skillet and bring almost to a boil over medium heat, whisking constantly. Cook for 1 minute more, but don't let boil.
Transfer 2 muffin halves to each individual serving plate, topping with plenty of apples and onions. Top with sauce and serve immediately.