12615 Apple-Roquefort-Bacon Pie Makes one 12-inch double-crust pie Wed Aug 06 07:38:00 -0700 2008 Wed Jul 08 16:29:51 -0700 2009 Licensed http://www.chow.com/recipes/12615 Wed, 08 Jul 2009 23:29:51 GMT This is another one of Ron's pie social recipes. The Roquefort makes the apples creamy and buttery; the bacon gives it a smoky edge. Tart, crisp apples (see page 104) and fresh thyme offset the richness of the cheese and bacon. A strong, dark honey, such as evergreen or buckwheat, would be good, but any kind will do.

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  • Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Rechill the pastry until needed.
  • 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 ¼ inch thick. In the same skillet, sauté the apples in the bacon fat over low heat for a few minutes, until the outer layer of apple softens a bit. Add the honey, flour, lemon juice, thyme, salt, and pepper and stir. Add back the bacon.
    1. 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.
    2. Bake for 15 minutes, until the crust is blistered and blonde. Turn the oven down to 350°F, 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 the top crust. Be patient; it could take 1 hour more. 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.
    3. Cool the pie completely before cutting, at least a few hours.
    4. Serve it warm or at room temperature. Store covered in the refrigerator for up to 5 days. Reheat the pie in a 325°F oven (12–15 minutes) before serving.
    ]]>     http://www.chow.com Ron Silver and Jen Bervin 53 Starter 409 Pastry for a 12-inch double-crust pie, chilled, such as Lard Pastry Pie Dough (page 28), Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), or bacon fat variation (page 6)

    ]]>     409 4 ounces thick-cut hickory-smoked bacon, diced

    ]]>     1 4 to 4½ cups (2 to 2¼ pounds) apples

    ]]>     2 tablespoons honey, plus extra for drizzling on the top crust

    ]]>     2 tablespoons all-purpose flour

    ]]>     43 2 teaspoons fresh-squeezed lemon juice

    ]]>     228 1 teaspoon fresh thyme

    ]]>     301 ¼ teaspoon salt

    ]]>     305 ¼ teaspoon freshly ground black pepper

    ]]>     2 ounces Roquefort cheese

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