MINI APPLE PIES
Steps:
- Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
- For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
- Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
- For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
- To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.
MINI ONION BACON PIES RECIPE BY TASTY
Here's what you need: pie crust, onion, pumpkin, bacon, ground sage, oil, eggs, sour cream, milk, salt, pepper, egg
Provided by Eva Merz
Categories Appetizers
Yield 6 mini pies
Number Of Ingredients 12
Steps:
- Preheat oven to 325˚F (170˚C).
- Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
- Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
- Mix eggs, sour cream, and milk. Season with salt and pepper.
- Add the onion-pumpkin-bacon mixture into the cups.
- Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
- Cover edges and decoration with egg wash.
- Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, Sugar 8 grams
APPLE-BACON CHEDDAR MINI BREAKFAST PIES
Don't be fooled by their small size. These individual pies combine a harvest of hearty flavors-cheddar, apple and bacon-for a flavor-packed breakfast treat.
Provided by Stephanie Wise
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly spray 12 regular-size muffin cups with cooking spray.
- In large bowl, stir together bacon, apple, cheese, onion, sage and salt. In medium bowl, stir together Bisquick® mix, milk and eggs with fork until well blended.
- Spoon slightly less than 1 tablespoonful Bisquick mixture into bottom of each muffin cup. Top each with about 1/4 cup bacon mixture. Top with remaining Bisquick® mixture.
- Bake 20 to 30 minutes or until toothpick inserted in center comes out clean and edges are golden. Cool 5 minutes in pan; transfer to cooling rack to cool slightly before serving.
Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
BACON APPLE PIE
...with delicious, crispy bacon lattice! Other bacon apple pie recipes call for bacon to be crumbled into the pie filling, but this one uses a bacon weave on top for an extra crispy treat. NOTE: this recipe calls for canned pie filling and frozen pie crust, but feel free to make your own. Home-made is better, but pre-made is better than nothing.
Provided by Da Huz
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE
The holidays deserve a pie worthy of its occasion. This towering pie is piled high with apples that bathe in a deep maple caramel with a slight tang from cider vinegar. It's topped with a buttery crumble studded with crispy candied bacon. A pie that definitely earns its place at the table.
Provided by Ashley Baron Rodriguez
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
- Bake in the preheated oven until crisp, 10 to 20 minutes.
- Line a 9-inch springform pan with pie crust pastry; refrigerate.
- Combine apples and lemon juice in a bowl and toss to coat.
- Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
- Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
- Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
- Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
- Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).
Nutrition Facts : Calories 558.1 calories, Carbohydrate 74.3 g, Cholesterol 36.8 mg, Fat 28.6 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.9 g, Sodium 411.8 mg, Sugar 45.3 g
MINI APPLE PIES
I love these mini pies because I can serve several different types together and everyone can select their favorite. This mini apple pie uses Granny Smith apples. I bought the mini pie dishes online, and they are really fun!
Provided by Lisawas
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
- In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
- Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.
Nutrition Facts : Calories 614.3 calories, Carbohydrate 83.1 g, Fat 29.9 g, Fiber 5.2 g, Protein 5.9 g, SaturatedFat 7.5 g, Sodium 468.6 mg, Sugar 35 g
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