Apple-Roquefort-Bacon PieJune 3, 2009 at 2:32 am | Posted in Just for fun, Rants, True Stories | 11 Comments
I love food. I want to spend the rest of my life enjoying food. However, I think I can say — with more seriousness than you might expect — that I could eat white rice for the rest of my life and still die happy having tasted this pie.
After I had two bites it I found myself hollering, wordlessly, repeatedly, with the kind of surprise that almost amounts to distress. I paused the film we were watching. My father and I both cursed aloud after each bite, which we seldom do. The cook, my Dad’s wife, turned her head away quietly and started shedding tears. “I think I’m crying because of pie,” she said softly. I think we were all having a deeply spiritual experience, practically speaking in tongues because of Total Flavor Overwhelm.*
The cook, my Dad’s wife, probably had a lot to do with the overall experience. Her crust was perfect, and her choices of additional ingredients were inspired. But I think even I could make this pie, and that’s saying a lot. (I will, too. Anchorage friends may thank me now.)
I won’t publish the exact recipe here, just the ingredients — because I actually think you should buy the book it came from. Folks who write cookbooks have really suffered from the wide availability of recipes online. Also, this might be the best cookbook I’ve ever seen: Bubby’s Homemade Pies. All of you Pushing Daisies fans will finally be able to emulate the Piemaker with the aid of this cookbook (excepting the rotten moldy fruit stash; I don’t recommend that).
So. Buy the book, or borrow it, or play with the following ingredients yourself to make apple-bacon-roquefort pie:
- Pastry for a double-crust pie
- Thick-cut hickory smoked bacon
- Tart (but not too tart) green apples
- Lemon juice
- Fresh thyme
- Salt & pepper
- Roquefort Cheese
Yes, you sautée everything in bacon grease. Our cook last night added a potent raspberry chipotle sauce (the fancy Costco variety) as well as ground chipotle peppers. I think I will also add halved or chopped pecans when I make it myself.
Happy food fantasies, everyone. Enjoy your kitchen, and remember those of us who have none.
*I recall having similar, para-religious experiences over the following foods, all in Alaska: Orso’s molten chocolate cake, Simon & Seafort’s crab-stuffed macadamia-crusted halibut cheeks (though that dish is hit-or-miss), the Talkeetna Roadhouse’s berry pie, the Noble’s Diner birch creme brulée (by Rob Kinneen, now cooking at Orso), Meantime double chocolate stout (brewed in London, consumed at the Tap Root), and the Moose’s Tooth Brewery’s Moonflower ESB.