Bacon, Apple and Cheese Dinner Pies

I had a stack of recipes copied from library cookbooks or gleaned from other sources that I needed to file. As I sorted them, this one stuck out as one I needed to try soon. It’s hard to resist something called a dinner pie (OK, any kind of pie).

We enjoyed these, and they were a nice change of pace from my usual winter soups. You can pick them up and eat them like pizza, the way I did, or cut them up with a knife and fork, the way my husband did. (I also pick up muffins and brownies to eat them, and he uses a fork. Go figure.)

The original recipe, from Better Homes and Gardens 365 Pies and Tarts, called for patting the dough portions  into circles on the pans. It worked better for me to use a little flour to roll out the soft dough. It also made it easier to fold it up over the apples.

The added crunch and flavor from the corn-muffin mix is nice. If you’re like me, you’ll have too much apple, but we just munched on the extra bit as the pies were baking.

I have a confession. I used 2 slices of bacon per pie, not 1 1/2. Yum. I also added a little shredded Gouda to add a bit more protein and cheesy goodness. I would like even more cheese, but I restrained myself. I used sage instead of thyme because that’s what I had on hand.

Bacon, Apple and Cheese Dinner Pies

6-8 slices bacon

1 8.5-oz. package corn-muffin mix

2/3 cup flour

1/8 to 1 tsp. chili powder

2 tsp. Santa Cruz mild ground chili

1 large egg, lightly beaten

1/4 cup milk

2 (small to medium) Granny Smith apples, cored and thinly sliced

1/2 cup shredded Gouda, havarti or other cheese

1/3 cup blue cheese

Fresh thyme or other herb

Preheat oven to 400. Grease two baking sheets; set aside. In a large skillet, cook bacon until crisp. Drain, reserving 1 tbsp. of the drippings. When cooled, tear or cut up bacon.

Meanwhile, in a medium bowl combine corn-muffin mix, flour and chili powder. Add egg and milk; stir until well mixed. Divide dough into four portions. Flour cutting board or counter. One at a time, place each portion on the floured surface and turn to coat with flour. Roll out into something like a circle about 6 or  7 inches in diameter. Place two portions on each prepared baking sheet.

Top each circle with a layer of apple slices, leaving a 1-inch border uncovered. Fold border up and over apple slices, loosely pleating the dough (I forgot) and leaving the center uncovered. Brush apples and dough edges with reserved tablespoon bacon drippings.

Bake for 10 minutes. Top with cheeses and bacon. Sprinkle with chopped, fresh herbs. Bake for 5 to 7 minutes more, until edges are golden, centers of dough are set, and cheese is melty.

To reheat leftovers, place on a sheet and cover with foil. Place in 300-degree oven for 10 minutes or until heated.

Four servings.