Apple Roquefort Bacon Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (12 inch) ready-made double crust pie crusts
• 4 ounces thick cut hickory smoked bacon, diced
• 2 lbs apples, peeled, cored, sliced into 1/4 inch slices
• 2 tablespoons honey
• 2 tablespoons all-purpose flour
• 2 teaspoons lemon juice
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ounces roquefort cheese

Recipe

• 1 roll out the pastry and line a 12 inch pie plate with the bottom crust.
• 2 roll out the remaining dough for the top crust, then refrigerate both until needed.
• 3 preheat oven to 450 degrees f.
• 4 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.
• 5 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.
• 6 add honey, flour, lemon juice, thyme, salt and pepper to the skillet and stir.
• 7 stir in the bacon.
• 8 transfer the apple mixture into the prepared pie pan,.
• 9 crumble the cheese over the apples, then cover it with the second crust.
• 10 trim and crimp the crust, then chill the pie in the freezer for 10 minutes.
• 11 cut several slits in the top crustm the drizzle the top with honey.
• 12 bake for 15 minutes, or until the crust is just blistered and blond.
• 13 reduce the oven to 350 degrees and bake for at least 30 minutes more.
• 14 cool the pie completely before cutting, at least several hours.