Bacon Apple Pie Food

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.

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 APPLES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
• Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple.
• Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.

BACON TOPPED HOLIDAY APPLE PIE

Steps:

• Heat oven to 425 degrees F. Place pie crust in 9-inch pie plate and flute edges as desired.
• Toss together apples and orange juice in large bowl. Add cranberries, walnuts and fresh ginger; mix well.
• Stir together flour, 1/2 cup brown sugar, cinnamon and nutmeg in small bowl. Add to apples and toss until apples are evenly coated. Pour mixture into prepared pie crust.
• Weave bacon slices together over top of pie, leaving 1-inch spaces between slices (4 slices by 4 slices); tuck ends of strips under apples where needed. Sprinkle remaining 3 tablespoons brown sugar over top of bacon slices.
• Bake pie in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake approximately 50 minutes until bacon is browned and crisp. Cover edges of crust if start to get too dark. Let pie stand 15 minutes before slicing to serve. Cover and refrigerate leftovers. Pie is best served warm.

BACON PIE

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
• In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.

BACON APPLE PIE

Steps:

• 1. Preheat oven to 400 degrees. Slice apples.In a large bowl, toss the apples with the brown sugar, granulated sugar, flour, cinnamon, & nutmeg. Fill pie shell with apple mixture.
• 2. Arrange the strips of bacon over the top of the pie crust in a lattice, then fold the edges of the pie crust over the bacon and crimp.Bake for about an hour, until the bacon on top is nicely crisp, the crust is browned and a knife pushes easily into an apple slice.

BACON-LATTICED APPLE PIE

Steps:

• Make the pie dough:
• In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix on low until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
• In a measuring cup, combine the bourbon and ice water. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips; it should be smooth, not sticky or crumbly. Gently press the dough together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
• Make the filling:
• In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss with your fingertips until the apple slices are coated evenly.
• Assemble and bake the pie:
• On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8 inch thick. Gently fit the dough into a 9-inch pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang.
• Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Refrigerate for 30 minutes.
• Spoon the filling into the chilled pie shell. Place 3 bacon slices on top of the filling horizontally. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb.
• Continue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Refrigerate the pie for 20 minutes to allow the pastry to set.
• Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
• Place the pie on the lined baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Drain off any excess liquid by tipping the pie to one side. Let cool for 1 hour before serving.

CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE

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).

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.

BACON-CRUMBLE APPLE PIE

Steps:

• Preheat oven to 400 degrees.
• In large skillet over medium heat, cook the bacon until crisp; drain and crumble.
• In 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 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, 40-45 minutes.
• Let cool before serving.

APPLE, CHEDDAR, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

BACON LATTICE APPLE PIE

Steps:

• Preheat oven to 375 degrees F.
• Spray pie pan with a little nonstick spray.
• Place both pie crusts on top of each other and roll to form one large crust, about an inch larger than your deep dish pie pan. Place rolled dough in pie pan by rolling dough in rolling pin and then transferring it to pie pan. Decorate edges as desired.
• Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a large bowl and pour into pie crust in pan. Smooth with a spatula.
• To create bacon weave on top of pie:.
• Lay six strips on pie. Fold back every other one. Place one strip of bacon going perpendicular to laid bacon. Fold over the strips that were folded back. Then fold back alternating strips. Add another strip of bacon and fold over folded strips. Repeat until you reach the other edge.
• Tuck in bacon at end with toothpick or just let it hang loose. Bacon will shrink as it bakes.
• Place on sheet tray and bake for about 50-60 minutes or until bacon is crispy and completely cooked and crust is golden brown.
• Cool for an hour or until filling is completely set. serve with whipped cream, ice cream, or caramel if desired.

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.

BACON LATTICE PIE

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the apples flour, apple pie spice, lemon zest, 1/2 cup of the sugar and 1 tablespoon of the maple syrup in a large bowl. Mix together to thoroughly coat the apples.
• Transfer the apple mixture into the pie crust. It will be mounded slightly above the edge. Pack the apples down to create an even layer for the bacon lattice.
• Place 6 slices of bacon horizontally across the pie. The edges of each slice should touch, but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern to evenly cover the top of the pie. This should be done by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven design. Use kitchen shears to trim the bacon that hangs over the edge of the pie tin, making sure the bacon covers the rim of the pastry because it will pull back as it bakes.
• Cover the pie with aluminum foil, place it on the prepared baking sheet and bake for 25 minutes.
• Meanwhile, whisk the remaining 2 tablespoons sugar and 1 tablespoon maple syrup in a small bowl. Stir in the vinegar and sprinkle with a generous pinch of black pepper. Set aside.
• After the pie has baked 25 minutes, remove the foil and gently brush the bacon lattice with the maple glaze. Return the pie to the oven and continue baking, uncovered, until the bacon is brown and crispy and the apple mixture is bubbly, about 35 minutes more. Allow the pie to cool completely before slicing. Serve with whipped cream if using.