Apple Roquefort Bacon Pie

"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."
photo by a user photo by a user
Ready In:
1hr 20mins




  • 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.

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