3800. BACON-BOURBON APPLE PIE

makes 10 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

3/4 cup flour, divided

6 Tbsp. cold butter, divided

5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

6 cups sliced peeled Golden Delicious apples (about 6 apples)

3/4 cup granulated sugar

2 Tbsp. bourbon

1 tsp. vanilla

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 recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3283. BACON-CRUMBLE APPLE PIE

makes 6 servings 


1/2 pound sliced bacon 
1/2 cup flour 
1/3 cup light brown sugar 
3 tablespoons unsalted butter, chilled and cut into small cubes 
1/2 cup shredded extra-sharp cheddar cheese 
3 golden delicious apples (about 1 1/2 pounds total) peeled, cored and sliced 1/4 inch thick) 
1/4 cup granulated sugar 
1 1/2 teaspoons grated lemon peel 
1 9-inch store-bought pie shell, prebaked according to package directions 

Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate.

Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving.


bacon recipe source: Every Day with Rachael Ray, April 2008

2865. MINI APPLE PIES with BACON

4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup all-purpose flour
1 refrigerated pie crust, softened as directed

1 tablespoon cornstarch
4 slices bacon, crisply cooked and crumbled 

Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until tender. Cool. Cut remaining 2 tablespoons butter into small pieces, then mix with flour, remaining 1/4 teaspoon cinnamon and 1/4 cup sugar. Rub ingredients together or use fork to mash together until crumbly. Add crumbled bacon. Sprinkle flour lightly on work surface. Unroll crust on work surface. Using 4-inch round cutter, cut dough into 7 circles. Gently press dough rounds into muffin cups, being careful not to stretch the dough too much. Sprinkle bottom of each dough cup with cornstarch. Spoon apple mixture into each dough cup; top with bacon mixture. Bake 10 to 15 minutes or until pie crust is golden brown. 


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Pillsbury

2750. APPLE PIE with CHEDDAR CRUST and BACON STREUSEL

Filling
6 apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
1 cup water
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons corn starch
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg

In a large bowl, toss the apple slices with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine the sugars, cornstarch, cinnamon, salt, and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add the apple slices, reduce heat, cover, and simmer until the apples are tender, about 6 to 8 minutes. Cool to room temperature.

Bacon Streusel
10 slices thick-cut bacon, cut into 1/2-inch pieces
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
4 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into pieces

In a large skillet, cook the bacon pieces over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to a paper plate to drain. Pour off the bacon drippings, and wipe out the skillet with another paper towel. Return the bacon to the pan. Sprinkle 4 tablespoons of the brown sugar over the bacon and cook over medium-low heat until the sugar is melted and has coated the bacon pieces. Using a slotted spoon, transfer the bacon to a baking sheet and chop it into bits. In a medium bowl, mix together the flour, granulated sugar, and the remaining 4 tablespoons of brown sugar. Add the butter pieces and mix together with a fork until crumbly. Stir in the bacon bits.

Cheddar Crust (makes two crusts)
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
4 ounces sharp cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup ice water

Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together. Turn dough out; gather into a block and split in two. Wrap each in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. Dough can be frozen up to 3 weeks. Roll out one dough round and transfer to a pie plate. Fill with apple goodness and top with bacon streusel. Cover tightly with foil and bake at 375° for 30 minutes. Uncover and continue baking for 30-35 minutes, until the apples are quite tender and the topping is bubbling and crisp. If the topping is browning too quickly or too much, cover it with foil. Remove from the oven and let cool on a wire rack for 30 minutes before cutting.


bacon recipe courtesy of: Suzanna Winter, Galley Kitchen, December 15, 2010

2064. APPLE-ROQUEFORT-BACON PIE

makes one 12-inch pie


All-Butter Pastry Pie Dough for a 12-inch double-crust pie, chilled
4 ounces thick-cut hickory-smoked bacon, diced
4 to 4 1/2 cups (2 to 2 1/4 pounds) apples
2 tablespoons dark honey, plus extra for drizzling on the top crust
2 tablespoons all-purpose flour
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Roquefort cheese

Preheat the oven to 450˚F.

In a big skillet over medium heat, sauté the bacon until it’s crispy. Drain the bacon on a paper towel and leave about 3 tablespoons worth of the fat in the pan. Peel, core, and slice the apples 1/4 inch thick. In the same skillet, sauté the apples in the bacon fat over low heat, until the outer layer of apple softens a bit. Add the honey, flour, lemon juice, thyme, salt, and pepper and stir. Remove from the heat and add the bacon back. Allow the mixture to cool down.

Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust.

Scrape the filling into the bottom crust. Crumble the Roquefort on top and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and drizzle the top with honey. Bake for 15 minutes, until the crust is blistered and blonde. Turn down the temperature to 350° and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in top crust. Be patient, it could take up to an hour. Test apples for doneness by poking a wooden skewer down through the open vent slits of the top crust. Apples inside should yield to the skewer with slight resistance—cooked through but not mushy. Cool the pie before cutting. Serve it warm or at room temperature.


bacon recipe courtesy of: Bubby's Homemade Pies by Ronald M. Silver and Jen Bervin. Wiley 2007.

1155. BACON APPLE PIE

Pastry for 9-inch pie, uncooked
6 cups apples, peeled and cut into thin slices (about 2 1/4 lbs or 8 medium apples)
3/4 lb uncooked bacon
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoons milk
1 tablespoons sugar

Fry bacon in skillet until slightly floppy. Drain on paper towel. Chop bacon into 1/2″ pieces. Line bottom of pastry-lined pie plate with a layer of bacon, reserving the rest.

In a large bowl, mix together 3/4 cup sugar, flour, cinnamon, and nutmeg. Add apple slices and remaining bacon pieces. Toss to coat.

Transfer bacon-apple mixture to pastry-lined pie plate. Place upper crust on pie plate (bonus points for a lattice, double bonus points if you can show me a bacon lattice!) and seal. Cut slits in the top if you are using double crust to allow to vent. Brush top with milk and sugar. Bake at 375 F for 1 hour or until bubbly.

Cool on a wire rack. Serve with smoked cheddar cheese slices.


courtesy of: Bacon Blog / Eclectic Gecko Design