Bacon and Blue Cheese Pies

For years I thought I hated blue cheese. My whole childhood was spent thinking blue cheese was disgusting. I blame my mom for this. She hates blue cheese. (I should note that she also hates beer, but I was not disillusioned by her opinion on that subject.) My dad and my sister love blue cheese – but I just thought that since my mom didn’t like it it couldn’t be good.

This recipe combines three of my favorite things: apples, blue cheese and bacon. Bacon is the reason I could never be a vegetarian – but I’m sure I’ll go into that in a different post. These bacon and blue cheese pies are so easy, fast and delicious, but they taste like you slaved.

After a series of Better Homes and Gardens recipe fails, this one was a winner. I’ve made it a couple times and love it so much I had to share.

Bacon and Blue Cheese PiesIMG_9501

4 slices bacon
1 8 1/2 ounce package corn muffin mix
1/2 cup all-purpose flour
1 teaspoon chili powder
1 egg, lightly beaten
1/4 cup milk
1/3 cup blue cheese crumbles (I use more – because why not?)
1 large Granny Smith apple, cored and thinly sliced
 Fresh Thyme (optional, but highly recommended)

  1. Preheat oven to 400 degrees F. Grease two baking sheets or line with parchment paper; set aside. In a skillet cook bacon until crisp. Drain; reserve 2 tablespoons drippings. Chop bacon.
  2. Meanwhile, in a medium bowl combine muffin mix, flour, chili powder, egg, and milk with a fork. Use your hands to knead dough until it comes together. Divide dough into four portions. Place two portions on each prepared baking sheet and press to 6-inch circles using floured hands.
  3. Top each circle with half of the cheese and a layer of apple slices, leaving a 1-inch border. Fold edges around apple slices, using floured hands if necessary. Brush apples and crust with 1 to 2 tablespoons reserved bacon drippings.
  4. Place baking sheets on separate oven racks. Bake for 10 minutes. Top each pie with remaining blue cheese and the bacon; return to separate racks and bake for 5 to 7 minutes more until edges are golden. If desired, sprinkle with thyme.