Apple Roquefort Bacon Pie Recipes

BACON-BOURBON APPLE PIE

Steps:

• Heat oven to 400ºF.
• Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
• Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
• Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST

Steps:

• Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
• Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
• When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
• Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
• Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
• In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.

APPLE ROQUEFORT BACON PIE

Steps:

• Roll out the pastry and line a 12 inch pie plate with the bottom crust.
• Roll out the remaining dough for the top crust, then refrigerate both until needed.
• Preheat oven to 450 degrees F.
• 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.
• 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.
• Add honey, flour, lemon juice, thyme, salt and pepper to the skillet and stir.
• Stir in the bacon.
• Transfer the apple mixture into the prepared pie pan,.
• Crumble the cheese over the apples, then cover it with the second crust.
• Trim and crimp the crust, then chill the pie in the freezer for 10 minutes.
• Cut several slits in the top crustm the drizzle the top with honey.
• Bake for 15 minutes, or until the crust is just blistered and blond.
• Reduce the oven to 350 degrees and bake for at least 30 minutes more.
• Cool the pie completely before cutting, at least several hours.

APPLE PUFF SQUARES

Steps:

• Preheat oven to moderately hot.
• Cut pastry into 4 squares, place on an oven tray.
• Combine butter, sugar and spice, brush half the mixture over pastry squares.
• Peel apples and cut into wedges, remove core.
• Cut apple into very thin slices, lay on top of pastry squares leaving a 1cm border.
• Brush squares with remaining butter mixture.
• Bake for 15 minutes or until apple is tender and lightly golden.
• Cut each in half for serving.
• Can serve with ice-cream, cream or custard.

DUBE'S BRANDY APPLE PIE

Steps:

• Make the crust:
• In a large bowl, sift together flours, sugar, salt, baking powder, and mace.
• Cut in butter with a pastry blender until pea-sized clumps form.
• In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
• Turn the dough out onto a work surface. Divide in two.
• Sprinkle with just enough flour and sugar to coat.
• Place each half on a sheet of plastic wrap.
• Flatten and form two discs.
• Wrap, and refrigerate at least 1 hour before using.
• Make the filling:
• In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside.
• Place apples in another large bowl.
• In a small bowl, mix together brandy and vanilla; pour over apples.
• Add 3/4 of the flour mixture to the apples; toss to combine.
• Preheat the oven to 400°.
• Butter and flour a 12-inch pie plate; set aside.
• Place two large sheets of plastic wrap on top of one another on a work surface.
• Sprinkle with enough flour and sugar to lightly coat.
• Place 1 disc of dough on plastic wrap, and lightly sprinkle with flour and sugar.
• Cover dough with 2 large pieces plastic wrap.
• Roll out dough between plastic wrap to a 14-inch circle.
• Peel off top layers of plastic wrap and flip dough over into prepared pie plate.
• Carefully peel off remaining layers of plastic wrap.
• Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
• Sprinkle reserved flour mixture into pastry-lined pie plate.
• Fill with apple mixture, mounding in the center; dot with butter.
• Roll out second disc of dough between plastic wrap following the same process as above.
• Lay over apples.
• Cut vents into top crust.
• Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
• Divide beaten egg yolk in half.
• Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside.
• Gather reserved pastry trimmings together and roll 1/8-inch thick; brush with colored yolk.
• Cut out into leaf shapes.
• Brush top of pie with reserved egg yolk and attach decorative shapes.
• Sprinkle with sugar.
• Place pie on a baking sheet.
• This will catch any juices that may overflow during baking.
• Loosely cover pie with parchment-lined aluminum foil.
• Transfer pie to oven and bake for about 1 hour.
• Reduce temperature to 375° and continue baking for another hour.
• During the last 10 minutes of baking, remove foil so that the pie has a nice golden color.
• Serve pie warm.

APPLE, ROQUEFORT, AND RED LEAF LETTUCE WITH PUMPERNICKEL CROUTONS

Steps:

• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
• Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
• Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
• Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.

BACON APPLE PIE

Steps:

• Preheat the oven to 400°F.
• Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a bowl and pour into pie crust (in a pie pan or tin). Smooth with a spatula.
• Create bacon weave on top of pie: Lay two strips across the pie so that they intersect in the middle and are at right angles. Turn the pie so that the lower strip points toward you. Continue adding more bacon to the left and the right, creating an alternating over-under pattern with the single strip that runs side-to-side.
• At this point, there should five or six strips of bacon pointing toward the front of the pie and one strip running side-to-side which weaves over and under the other five or six strips.
• Begin laying a strip of bacon next to the on running side-to-side. Start at one end and create an over-under pattern opposite the first one by lifting up alternating strips, laying this piece down, and replacing the strips you lifted. Continue on both sides until the pie is completely covered in a bacon lattice with an alternating over-under weave.
• Trim the ends that hang over the sides. Save these trimmings for use in recipes that call for diced bacon (you can freeze them).
• Bake 45-60 minutes, or until bacon is crispy and completely cooked. You may want to bake this over a baking sheet in case apple or bacon grease ooze over the sides.
• Cool for 10 minutes before serving. Serve with caramel praline, dulce de leche, or similar ice cream. If desired, you can cooked up the bacon trimmings and garnish the ice cream with them.