Apple, Bacon and Cheese Dinner Pies

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


6 slices applewood smoked bacon
1 (8 1/2-ounce) package corn muffin mix
2/3cup all-purpose flour
1teaspoon paprika
1 egg, lightly beaten
1/4cup 2 percent reduced-fat milk
2 large Granny Smith apples, cored and thinly sliced
1/3cup crumbled blue cheese


  1. Preheat oven to 400F. Lightly grease 2 baking sheets.
  2. Cook bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels. Reserve drippings, and coarsely crumble bacon when cool enough to handle.
  3. Combine muffin mix, flour, paprika, egg and milk; stir well to form a dough. Divide into 4 portions, and put 2 portions on each of the prepared pans. Press into 7-inch circles with your fingers.
  4. Top each dough circle with a layer of apple slices, leaving a 1-inch border. Fold edges roughly around outer edges of apple slices. Brush apples and crust with bacon drippings. Bake 10 minutes. Top with blue cheese and crumbled bacon. Bake 7 minutes longer or until edges are golden brown. Cut into halves and serve warm. Serves 8.

From In a Snap: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes (Thomas Nelson, 2013).

Nutritional Info *per serving

  • Calories 351
  • Fat 19g
  • Cholesterol 51mg
  • Sodium 662mg
  • Carbohydrate 36g
  • Fiber 3.5g
  • Protein 9g