Apple, Bacon and Cheese Dinner Pies
- Yield: 4 servings
Storage note: Leftovers can be frozen and used within 2 months or refrigerated and used within 4 days. Reheat in a low, 300F oven or in the microwave. Substitute leftover roasted chicken for the bacon, if desired.
- 6slices applewood bacon
- 1 (8 1/2-ounce) package corn muffin mix
- 2/3cup all-purpose flour
- 1teaspoon paprika
- 1 egg, lightly beaten
- 1/4cup milk
- 2large Granny Smith apples, cored and thinly sliced
- 1/3 crumbled blue cheese
- Preheat oven to 400F. Lightly grease 2 baking sheets and set aside.
- Cook the bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels. Reserve the drippings, and coarsely crumble the bacon when cool enough to handle.
- In a mixing bowl, combine the muffin mix, flour, paprika, egg, and milk to form a dough. Divide into four portions, and put two portions on each of the prepared pans. Press into 7-inch circles with your fingers.
- Top each dough circle with a layer of apple slices, leaving a 1-inch border. Fold the edges roughly around the outer edges of the apple slices. Brush the apples and crust with the bacon drippings. Bake for 10 minutes. Top evenly with the blue cheese and reserved bacon. Bake for 7 minutes longer or until the edges are golden brown. Cut in half and serve warm.
Reprinted with permission from Tammy Algood’s In a Snap: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes (Thomas Nelson, 2013).