Tuesday, June 21, 2011


serves 6 to 8

Savory pot pie crust:
1 1/2 cups plus 2 tablespoons flour
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 stick cold butter, cut into ¼-inch pieces
1/4 cup ice water

4 slices bacon, cut into ½-inch pieces
4 small onions, cut in half lengthwise, then sliced into thick half-moons
1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
1 cup whole-milk ricotta
1 egg yolk
Kosher salt
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano cheese

To make the crust: Mix flour and salt in a bowl. Cut in the shortening and butter with a pastry blender until the texture of coarse meal. Add the ice water a tablespoon at a time, and mix with a fork until dough comes together. Pat into a ball, cover in plastic wrap and chill until ready to roll it out and assemble potpie.

To make the filling: Heat oven to 350 degrees. Cook bacon in a skillet until crisp around the edges. Remove to paper towel to drain. Pour off all but 1 tablespoon bacon fat. When bacon cools, crumble it. Add onion to the pan, and cook over medium heat, stirring, until onions begin to brown, about 8 minutes. Turn heat to medium-low, add tablespoon of thyme and continue to cook, stirring now and then, until onions are deep golden brown, 20 to 30 minutes. In a bowl, combine ricotta, egg yolk, ½ teaspoon kosher salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano cheese. Mix well. Roll out piecrust to fit pie pans. Pie can be made in 8-inch pie pan or in ramekins. Fit crust to preferred baking container. Spread ricotta mixture over pie shell. Arrange onions on top of ricotta, and sprinkle with tablespoon of Parmigiano. Sprinkle bacon over top. Place in oven, and bake until edges of filling are golden brown, 30 to 40 minutes.

bacon recipe courtesy of: Marolyn Smith, The Courier-Journal | C-J Recipes, PO Box, Louisville, Kentucky 40201-7431

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