Today, Modern Farmer -- one of our favorite periodicals here at Magrath Library -- is kicking off Pig Week. And what better way to celebrate the convergence of Pi(e) Day with Pig Week, than with bacon pie?
Bacon and Onion Pie
From Mastering the Art of Southern Cooking (2012) by Nathalie Dupree & Cynthia Graubart
1 9-inch savory piecrust
6 slices bacon, cooked crisp and crumbled, drippings reserved
1 medium onion
1 large egg
1 egg yolk
2 cups grated Gruyère, Cheddar, or soft goat cheese
1 cup milk, preferably Flavored Milk (recipe below)
Prebake the piecrust in a 9-inch pie pan and set aside to cool.
Preheat oven to 350 degrees.
Reheat 2 tablespoons bacon droppings in a large skillet; add onion and sauté until soft. Lightly beat the egg and egg yolk together; add milk, crumbeld bacon, onions, and cheese; stir together. Ladle mixture into a partially prebaked piecrust, move to a rimmed baking sheet and bake for 30 to 35 minutes, or until a knife inserted in the center of the pie comes out clean. Remove from oven and allow to rest for 5 to 10 minutes before serving.
1-2 cups milk
1 slice onion
1 slice celery
1 slice carrot
1 slice fennel bulb
Peppercorns as desired
Thyme, parsley stalk, as desired
Heat milk in a saucepan or a glass measuring cup in the microwave with any of or all of the ingredients until warm and nearly at a simmer. Remove from heat and sit 1/2 hour at room temperature or more in the fridge. Strain before using.
Bonus: Don't forget to check out the HamCam!