14 Days of Pi(e): Bacon and Onion Pie


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 Heart
Bacon Heart CC BY-NC-SA Jim via Flickr

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.

Flavored Milk

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!

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