Mini Bacon Apple Pies #baconmonth

The recipe Mini Bacon Apple Pies #baconmonth can be made in roughly 45 minutes. For 15 cents per serving, you get a side dish that serves 10. Watching your figure? This gluten free recipe has 40 calories, 1g of protein, and 2g of fat per serving. 8 people found this recipe to be delicious and satisfying. It is brought to you by White Lights On Wednesday. Head to the store and pick up sugar, granny smith apple, unsalted butter, and a few other things to make it today. With a spoonacular score of 2%, this dish is improvable. If you like this recipe, you might also like recipes such as apple-bacon cheddar mini breakfast pies, Bacon Cornbread #BaconMonth, and Bourbon Bacon Jam #BaconMonth.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 strips bacon, cooked crispy and crumbled

1 granny smith apple, peeled, cored, and diced

½ teaspoon ground cinnamon

1½ tablespoons sugar

½ tablespoon unsalted butter

Equipment:

baking paper

baking sheet

sauce pan

bowl

oven

cookie cutter

knife

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.In small saucepan, melt butter over medium heat.In a small bowl, mix together cinnamon and sugar. Add apples and toss to coat. Pour apples and any extra cinnamon sugar into saucepan with butter. Cook for 5 to 7 minutes, until apples have softened a bit.While apples are cooking, roll out pie crust. Using a 2" circle or square cookie cutter, cut out as many shapes as you can - making sure to have an even number of pieces for the top and bottom of the pie. Re-roll the pie crust and cut out more small pieces until all pie crust is used.Mix the bacon in with the apples. Spoon a heaping tablespoonful of the apple mixture on to the center of half your pie crust cut outs.Place another pie crust piece over the filling and cover until the dough edges touch. Using a fork, press into the edges, all the way around, or each mini pie to seal the edges. Using a sharp knife, cut a small slit in the top to release steam.Place pies on prepared baking sheet. Bake for 20 to 25 minutes, until crust begins to brown.Remove from oven and let cool for 10 minutes.

 

Step by step:


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.In small saucepan, melt butter over medium heat.In a small bowl, mix together cinnamon and sugar.

2. Add apples and toss to coat.

3. Pour apples and any extra cinnamon sugar into saucepan with butter. Cook for 5 to 7 minutes, until apples have softened a bit.While apples are cooking, roll out pie crust. Using a 2" circle or square cookie cutter, cut out as many shapes as you can - making sure to have an even number of pieces for the top and bottom of the pie. Re-roll the pie crust and cut out more small pieces until all pie crust is used.

4. Mix the bacon in with the apples. Spoon a heaping tablespoonful of the apple mixture on to the center of half your pie crust cut outs.

5. Place another pie crust piece over the filling and cover until the dough edges touch. Using a fork, press into the edges, all the way around, or each mini pie to seal the edges. Using a sharp knife, cut a small slit in the top to release steam.

6. Place pies on prepared baking sheet.

7. Bake for 20 to 25 minutes, until crust begins to brown.

8. Remove from oven and let cool for 10 minutes.


Nutrition Information:

Quickview
40k Calories
0.61g Protein
2g Total Fat
4g Carbs
0% Health Score
Limit These
Calories
40k
2%

Fat
2g
4%

  Saturated Fat
0.95g
6%

Carbohydrates
4g
1%

  Sugar
3g
4%

Cholesterol
4mg
1%

Sodium
29mg
1%

Get Enough Of These
Protein
0.61g
1%

Fiber
0.49g
2%

Selenium
0.91µg
1%

Manganese
0.02mg
1%

Vitamin B1
0.02mg
1%

Vitamin C
0.84mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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