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

Originally posted 2013-03-13 00:17:00. Republished by Blog Post Promoter

2772. MACARONI and CHEESE PIE with a BACON CRUST

1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped

Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!

bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717

Originally posted 2012-12-10 08:29:00. Republished by Blog Post Promoter

2855. CHICKWEED PIE with BACON

makes 6-8 servings

1 10-inch pie crust
3 cups chopped chickweed
1 cup diced slab bacon
1/2 cup finely chopped onion
3 large eggs
1 1/2 cups sour cream?
1 tablespoon all-purpose flour
1/2 teaspoon grated nutmeg

Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking. To prepare chickweed, remove all leaves, twigs and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl. Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan. In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden.

bacon recipe courtesy of: William Woys Weaver, Mother Earth Living, February/March 2008; Pennsylvania Dutch Country Cooking by William Woys Weaver, Abbeville Press, 1993

Originally posted 2013-03-03 01:07:00. Republished by Blog Post Promoter

3063. ONION PIE with LAVENDER, BACON and BLUE CHEESE

makes 4 to 6 servings

1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
2 large eggs
1/2 cup whole milk or cream
2 cups caramelized onions (recipe below)
4 ounces bacon, diced, cooked and drained
2 teaspoons food-grade dried lavender
4 to 8 ounces blue cheese, such as gorgonzola, crumbled

Caramelized Onions; makes about 2 cups
2 pounds yellow onions
1 to 2 teaspoon salt
2 to 3 teaspoons sugar
2 to 4 tablespoons unsalted butter (optional)

Halve the onions, remove the tough outer layers and cut the onion halves into thin slices.

Place the onion slices in a plastic bowl, sprinkle with salt and sugar, and toss. Set aside for at least 10 minutes. (There is no maximum time, although some unwanted but harmless browning may occur after a couple of hours.)

Melt the butter, if desired, over medium heat in a wide iron pot or skillet. Add the onion. Reserve any liquid left in the bowl. Cook over medium heat under close observation, stirring or tossing often with a spatula, until the first browning is visible. Reduce the heat and add the liquid from the bowl. For the best result, reduce the heat to very low, cover the pot and cook for an hour or more, stirring every 10 minutes or so. For a shorter process, reduce the heat to medium-low and cook under close observation for about 20 minutes.

Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.

Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.

bacon recipe courtesy of: Andreas Viestad, for The Washington Post, April 16, 2008

3044. NEW ZEALAND BACON and EGG PIE

for Sally Powers

serves twelve

½ cup ketchup
¼ cup Worcestershire sauce
2 9? x 11? sheets frozen puff pastry, thawed and chilled
20 eggs
1 tablespoon heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11? x 14? rectangle; transfer to a 9? x 12 ½? baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10? x 13? rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.

bacon recipe courtesy of: Victoria Ross, Saveur.com, October 31, 2012

3017. PEAR and BACON GALETTE

For the crust:
1 1/8 cup all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons cold, unsalted butter, cut into pieces
4 tablespoons ice water

For the filling:
5 slices bacon, chopped into 1/2-inch pieces
2 pears, peeled
1 lemon
1/4 teaspoon cinnamon
1 teaspoon sugar

Place flour, salt, and sugar in a food processor and pulse once or twice to get everything combined. Add the cold butter, and process until the mixture becomes the consistency of cornmeal.

Transfer mixture to a bowl, and sprinkle the ice water over it. Using a rubber spatula or your hands, mix in water and create a ball shape out of the dough. Wrap in plastic wrap and flatten to a small disk, then place in the freezer for 10 minutes while you make the filling.

Preheat the oven to 350. Cook bacon over medium heat in a skillet until almost crispy; transfer bacon to a plate layered with paper towels. Save bacon fat to grease your baking sheet.

Chop peeled pears in half and scoop out the core, then slice into thin (1/8 inch thick) slices lengthwise. Place pears in a bowl, and add sugar and cinnamon. Zest your lemon over top, then cut in half and squeeze the juice into the bowl. Using your hands or a spatula, toss the pears in the juice and spices. When bacon has cooled a bit, add bacon and toss again.

Remove crust from freezer. Unwrap the plastic wrap to expose the dough, and layer another piece of plastic over top, to make a plastic-dough-plastic sandwich. Using a rolling pin, roll the dough out to about 1/4 inch thick, making a large circle. Carefully remove the top layer of plastic wrap, then flip crust onto a bacon-greased baking sheet. Peel off the other plastic wrap.

Scoop filling onto the middle of the crust and spread out, leaving 2 inches of crust all around. Fold excess crust over to contain the filling.

Bake for 40-45 minutes at 350, until crust is lightly browned. Let cool for 10 minutes and enjoy!?

bacon recipe courtesy of: Mallory, Total Noms, March 6, 2011

2987. POTATO-BACON TORTE

yields 4 servings plus leftovers

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 pie crusts (recipe below)?3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water?Pie Crust (yields 2 (9-inch) pie crusts):

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.?Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.??bacon recipe courtesy of: Melissa d’Arabian, “Perfectly Priced Parisian,” Ten Dollar Dinners, Food Network