Apple Roquefort Bacon Pie |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I saw this in the Star-Ledger from Bubby's Homemade Pies by Ron Silver and Jen Bervin. It's described as a savory take on the apple pie. It also works with Cheddar cheese. Ingredients:
1 (12 inch) ready-made double crust pie crusts |
4 ounces thick cut hickory smoked bacon, diced |
2 lbs apples, peeled, cored, sliced into 1/4 inch slices |
2 tablespoons honey |
2 tablespoons all-purpose flour |
2 teaspoons lemon juice |
1 teaspoon fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 ounces roquefort cheese |
Directions:
1. Roll out the pastry and line a 12 inch pie plate with the bottom crust.
2. Roll out the remaining dough for the top crust, then refrigerate both until needed.
3. Preheat oven to 450 degrees F.
4. In a large skillet over medium heat, saute the bacon until crispy; transfer to paper towels to drain, leaving about 3 tablespoons of the fat in the pan.
5. Add the apples to the skillet and saute in the bacon fat, over low heat, for several minutes, or until the outer layer of apple softens a bit.
6. Add honey, flour, lemon juice, thyme, salt and pepper to the skillet and stir.
7. Stir in the bacon.
8. Transfer the apple mixture into the prepared pie pan,.
9. Crumble the cheese over the apples, then cover it with the second crust.
10. Trim and crimp the crust, then chill the pie in the freezer for 10 minutes.
11. Cut several slits in the top crustm the drizzle the top with honey.
12. Bake for 15 minutes, or until the crust is just blistered and blond.
13. Reduce the oven to 350 degrees and bake for at least 30 minutes more.
14. Cool the pie completely before cutting, at least several hours.
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