Monday, November 28, 2016

Bakers vs. Fakers Bacon Apple Mini Pies!

Bacon Apple Mini Pies

These are the little winners that brought home $15,000 on Bakers vs. Fakers!  They're easy to make, look fantastic and taste even better!

Don't let your holiday pies get BO-RING!!!!!

Bacon Apple Mini Pies

Ingredients for the Apples: 
  • 3 Red Delicious Apples 
  • 5 slices of thick cut bacon, chopped 
  • 1/4 cup chopped pecans 
  • 1/2 tsp. cinnamon 
  • 3 tbsp. dark brown sugar 
  • 2 tbsp. flour 
  • 3 tbsp. butter 
  • 1 tsp. lemon juice 
  • pinch of salt 
  • 3 mint sprigs for garnish 
  1. Preheat oven to 400 degrees. 
  2. Heat a skillet to high heat and add the chopped bacon. Cook until crispy, about 4-5 minutes. Drain with a slotted spoon, dry on a paper towel and transfer to a large mixing bowl. RESERVE ABOUT 1 TBSP. OF THE BACON FOR PLATING. 
  3. Cut the apples in half vertically and cut out the core and the insides with a melon baller (leave about 1/4” around the sides). Discard the core, but reserve the rest of the insides, chop and transfer to the mixing bowl with the bacon. Add the chopped pecans, cinnamon, sugar, flour and salt. Stir to combine and spoon the mixture into the hollowed out apples. Top each filled apple with 1/2 tbsp. butter (two 1/4tbsp. cubes). Place the apples on a cookie sheet and bake in the oven at 400 degrees for 15-20 minutes. Remove from the heat and allow to cool. 
Ingredients for the Pie Crust Leaves:
Bacon Apple Mini Pies,
photo courtesy of Food Network

  • 5 oz. All Purpose Flour 
  • 3.5 oz lard 
  • 1.5 oz. cold water 
  • 1/2 tsp. salt 
  • 1 egg yolk 
  • 1 tbsp. milk 
  1. Add the salt to the cold water to dissolve. 
  2. Add the lard and flour in a large bowl and mix with your hands until the lard is the size of peas or hazlenuts. 
  3. Add the water and mix just until the water is absorbed. Cover in plastic wrap and place in the freezer for 5-10 minutes. 
  4. Remove the dough from the freezer and lightly flour a flat surface. Roll the dough out to 1/4” thickness and use a small, leaf shaped cookie cutter to shape small leaves. Coat with an egg wash (1 egg yolk and 1 tbsp. milk) and place in the oven at 400 degrees for 5-10 minutes until golden. 
Ingredients for the Vanilla Swiss Meringue:
  • 2 egg whites 
  • 1/2 cup granulated sugar 
  • 1/2 tsp. vanilla bean paste 
  • 1/4 tsp. cream of tartar 
  1. In a small saucepan, combine the egg whites and sugar. Whisk on medium heat for 4-5 minutes, until the sugar is dissolved. 
  2. Transfer to a stand mixer fitted with the whisk attachment. Mix on high speed for about 5 minutes, until stiff peaks form. Add in the vanilla bean paste, and mix again to combine. 
To build and plate the dish:

Place a stuffed apple pie into the center of a serving dish. Pipe or spoon about 1/4 cup of the meringue on top of the apples. Quickly toast the meringue with a butane torch. Place 1-2 of the pie crust leaves in the meringue. Sprinkle with a bit of the remaining bacon. Garnish the top of each apple with a mint sprig and serve.

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