Savory Bacon Cheese Pie
Bacon pie. Is it possible that there are two more lovely words in the entire English language? We think not. Bacon. Pie. A pie filled with bacon. Buttery, flakey crust filled with cheese, onions and bacon. Ahhhh. This recipe comes from Pamela Braun, the genius behind the blog Mymansbelly.com. She believes that the best way to someone’s heart is through their stomach, which is appropriate because after you try this pie, you will be in loooove!
This is the kind of recipe that you can make for a brunch or a party, but then when your guests take a slice, you begin to resent them for eating any of it. Because you want it all for yourself. In other words, this pie will turn you into a selfish hog with no intention of sharing with your guests. So, don’t bake it for a party or a brunch. Bake it when you have a weekend where it’s just gonna be you and your sweetie and you want to indulge. Enjoy! The dough recipe makes enough for 2 pies.
Ingredients For Pastry Dough:
2 Cups All Purpose Flour
1/2 Teaspoon Salt
1 Cup Chilled Unsalted Butter – 2 Sticks (cut into pieces)
2 Tablespoons Half and Half (or milk)
3/4 Cup Shredded Parmesan Cheese
2 Large Eggs (separated)
For Bacon and Caramelized Onion Savory Pie:
4 Strips Applewood Smoked Thick Cut Bacon (cut into 3/4 inch wide pieces)
2 Medium White Onions (cut into thin rings)
Generous 1/2 Cup Shredded Manchego Cheese (plus a bit more for the topping)
Freshly Ground Black Pepper
Instructions for Pastry Dough:
1. In a medium size bowl whisk one egg and half and half together until thoroughly combined and set aside.
In the bowl of your food processor add the flour, salt and the pieces from one of the sticks of butter. Pulse until butter disappears into flour mixture. Next add the second stick of butter pieces and pulse again until butter disappears and what is left is fine crumbles.
2. Pour flour/butter mixture into the egg and half and half. Whisk to combine (yes, that is enough liquid to do that). You only need to whisk until the dough is damp and holds together when you squeeze it in your hand.
Add the cheese to the dough and stir to combine. Knead the dough a few times, in the bowl, until it all comes together into one large piece.Separate the dough into two equal pieces and wrap with plastic wrap. Place in the refrigerator for at least one hour or up to 2 days.
For Bacon and Caramelized Onion Pie
1. Add the bacon pieces to a large saute pan and heat over medium heat. Slowly cook the bacon by rendering off the fat first, then cooking the bacon. If you are finding that the bacon pieces are drowning in fat, go ahead and carefully drain off some of the fat into a heat proof container.
2. Continue cooking the bacon until it starts to get crisp, then remove the bacon to a paper towel lined plate to cool. Return the pan to the heat and add the onions. You want there to be 2 tablespoons of the bacon grease in the pan for this. Slowly caramelize the onions. This will take about 20 minutes. You want them to be a nice golden brown color and really soft. Once they are done, you can begin building your pie.
3. Preheat oven to 350° F. Before building the pie, let the dough sit on the counter for 15 – 30 minutes to become workable. On a well-floured surface roll each dough piece into a circle approximately 14 inches across. Place the dough on a parchment paper or silicon pad lined baking sheet.
4. Start by sprinkling the cheese, evenly, in the center of the dough (leave 2 1/2 inches of empty dough around the edge of the circle). Next evenly spoon the onions over the cheese (again, leaving the edge empty). Now sprinkle the bacon pieces over the the onions.
5. Fold the edges of the dough up and over the filling. You want to overlap each section of the dough as you go around the edges. Break off a few pieces of Manchego and sprinkle them over top and add freshly ground black pepper. Take the second egg and beat it in a small container. Brush the edges of the pie with the egg. Bake for 25 – 35 minutes. The pie is done with the crust is slightly golden brown and shiny.