I love to cook and I love to create. I've been making apple pies for years and its one of my favorite things. You may find bits and pieces of this recipe in some form out on the web, and certainly an apple pie with bacon isn't new to the world. Its simply my approach to an American staple. Usually my pies always involve hand made crusts, but for the sake of simplicity, repeatability and consistency, I decided to use biscuits that are available to everyone. Well, that and the fact I won't share my hand made recipe!
You'll want to adjust the spices to your liking. I prefer a bold and spicy pie and shy away from the super sugary method that seems to have become traditional. I'll include some notes where its applicable.
Hope you enjoy because its always better with bacon!
Step 1: Get It Together!
Mess Making Time: 25 minutes
Anxiously Waiting Time: 25-30 minutes
Preheat Oven to 350F
- Use firm tart apples that will hold up to baking in the oven.
- I prefer Granny Smith or McIntosh
- 2/3 C Sugar
- 1/2 tsp Ground Cardamon
- 2 tsp Cinnamon
- 1 tsp White Pepper
- 2 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 1/2 lb. Thick slab cut bacon
- 1 can flaky biscuits
Step 2: Choppy Chop Chop
Normally, for a full sized apple pie, I'd cut the apples down to 1/2" wedges. But since we're making minis, I thought it best to chop it down nice and small so we could jam as much apple into the pie as possible! Again, all kinds of apple cutting gadgets, but the goal is to have small, uniform sized apple bits when we're finished. It may sound slightly obsessive, but making sure the apples are cut to a rather consistent size will ultimately help the entire pie bake evenly and have a consistent texture. Maybe not a big deal in the minis, but critical in a full size pie.
Step 3: Spice It Up!
Fire all of the apple into a bowl and add all of the spices.
Give it a good mixing and make sure all of the apple is fully coated with sweet goodness.
As listed, this is also not a particularly thick recipe. If you want to have a pie that's got some napalm style stickiness, add more cornstarch (and/or flour) until it starts to thicken.
Step 4: Bacon.
I opted for the exceptionally thick "slab" cut bacon. Its a bit ridiculous and amazing. Your heart will guide you to the proper cut.
A cautionary tale of slab cut bacon. While its thick and hearty, its also slower to cook. I wasn't sure what to expect when I set out on this adventure, so I didn't precook it at all. You probably should unless you like your bacon soft and floppy. I pulled it off of the pies while it was baking in the oven and gave it a quick sear in the pan. About 2 minutes. It'll be easier if you start out doing this before putting it in the oven. Thinner cuts of bacon might not require precooking, but that experiment is on you. Honestly, who buys thin cut bacon anyway? Its like single stuffed Oreos...no one needs it when there are tastier options.
Remember that when you fry bacon, it will continue to cook after you pull it from the pan. Don't cook bacon until its finished, cook it until its almost finished. (It's also going to cook in the oven, so we're really just getting a jump start here)
Step 5: The Cheat
Open the tube of biscuits and pull out one of the patties. Work to tear it in half horizontally so that you're left with two thinner rounds. It'll be easier if you keep the tube cold and pull it from the fridge right before you need it.
Stretch (or roll) the pasty until its big enough to fill a muffin tin. I'd recommend not greasing the pan. It makes it a royal PITA because the dough won't stay up and keeps shrinking back. Just press the dough into each pocket and keep your fingers crossed it stays put.
Step 6: Lock It Up
Add the top crust which is the bacon. Fold it, drape it, stuff it down the sides. Doesn't matter, just get it on there! I'd normally add a few spots of butter to a pie before closing it off, but in this case, we can count on the bacon rendering down through the rest of the pie to add the smokey and savory throughout the entire piece.
Step 7: Wait.
I'll tell you its a good idea to add a cookie sheet underneath the muffin tin. Especially if you fill them as full as I did. Just go ahead and line that cookie sheet with foil while you're at it because you'll have one heck of a mess. The more time you need to spend cleaning up after the mess, the more opportunities people will have to hijack your MBAPs.
Keep an eye on the masterpieces and when the top edge of the dough starts getting dark and golden, its ready to come out of the oven.
Run a knife around the outside and give them a little wiggle. If its done, it will spin right around in the tin.
For the prettiest results, you'll want to pop them out of the tin while they're hot and before the sugars cool down and stick.
Step 8: Salvation Is Found!
I skipped dinner and feasted on mini bacon apple pies. You'll have dogs drooling at your heels. Long lost friends will appear. Maybe even a call from the governor.