Apple-Roquefort-Bacon Pie Recipe


  • 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)
  • 4 ounces thick-cut hickory-smoked bacon, diced
  • 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
  • 2 teaspoons fresh-squeezed lemon juice
  • 1 teaspoon fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ounces Roquefort cheese


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,

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