3965. BEER and BACON PORK PIE

1 lb. roast pork loin, cut into small pieces

6 oz. apple smoked bacon cooked, cut into small pieces

1 carrot, finely chopped

1 stalk of celery. finely chopped

1/3 cup beer (I chose a lager)

1 Tbsp Worcestershire sauce

1 tbsp minced fresh sage

1 tbsp minced fresh parsley

pinch grated nutmeg

pinch allspice

pinch black pepper

2 tbsp olive oil

2 red onions, finely sliced

1/3 cup sugar

1/3 cup balsamic vinegar

1 egg, beaten

2 cups grated sharp cheddar

Preheat oven to 350 degrees Fahrenheit.

Place the roast pork, bacon, beer, Worcestershire, carrot, celery into a medium sized pan over medium-low heat. Let come to a slow boil and stir in sage, parsley, nutmeg, allspice, black pepper.

Divide the pork filling mixture among 4 individual greased mini pie pans and bake in the oven for 50 minutes. Halfway through baking, cover the edges of your pies with aluminum foil to ensure the crust edge does not burn.

Meanwhile, for the balsamic onions, heat the olive oil in a frying pan over a medium heat and fry the onions for 2-3 minutes, or until softened.

Add the sugar and vinegar, stir and bring the mixture to the boil. Cook for 8-10 minutes, or until the onions are sticky.

Remove the pies from the oven and allow to cool slightly. Carefully remove the pies from the pans*, brush the sides with the beaten egg yolk and place onto a baking tray. Spoon the balsamic onions on top of the pies and sprinkle over the cheese.

Bake the pies for a further 5-6 minutes, or until the cheese is fully melted.

*Pie Tip: If the pies don’t release easily from the pan, run a butter knife around the edge. If it still does not release, the crust may not be fully baked, continue to bake for another 5-10 minutes.

bacon recipe source: Alisun "Sunny" Hernandez, For Your Pies Only (@foryourpiesonly) 

3941. PECAN-BACON SQUARES A LA MODE

Yield: 
9 squares




For the crust:

6 tablespoons cold unsalted butter, diced, plus more for the baking dish

1 1/4 cups all-purpose flour

1/4 cup sugar

Pinch of kosher salt

2 teaspoons fresh lemon juice


For the filling:

8 slices bacon, diced

3 large eggs

1 cup light corn syrup

1/3 cup sugar

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

1 cup pecans, plus more for topping

Vanilla ice cream, for serving



Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.



Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.



Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.



Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.


 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3800. BACON-BOURBON APPLE PIE

makes 10 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

3/4 cup flour, divided

6 Tbsp. cold butter, divided

5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

6 cups sliced peeled Golden Delicious apples (about 6 apples)

3/4 cup granulated sugar

2 Tbsp. bourbon

1 tsp. vanilla

Heat oven to 400ºF.

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3699. SAVORY BREAKFAST PIE with BACON LATTICE CRUST

makes one 9-inch pie


12 bacon strips

1 prepared pie crust
6 eggs
1 cup milk
1 bunch scallions, thinly sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Make the bacon lattice: Place the bacon strips on the baking sheet, then weave them together to form a square of bacon.

Cook the bacon: Bake the bacon until browned but not completely crispy, 10 to 15 minutes. Cool to room temperature.

Prepare the crust: While the bacon is cooling, line a 9-inch pie plate with the prepared pie crust. Press the tines of a fork all around the edge to create a decorative border. Keep chilled until ready to bake.

Make the egg custard: In a large bowl, whisk the eggs with the milk, scallions, salt and pepper to combine. Pour the mixture into the pie crust, then top with the cheese, sprinkling it in an even layer over the top.

Cook the pie: Bake the pie until the custard is starting to set and the crust is beginning to brown, 12 to 15 minutes. Remove the pie from the oven and place the bacon lattice on top. (Use scissors if you want to trim the lattice to the shape of the pie.)

Return the pie to the oven and bake until the bacon is evenly browned and crisp, the crust is golden and the custard is set, 15 to 20 minutes more.

Let the pie cool at least 15 to 30 minutes before slicing. Serve the pie warm or at room temperature.


bacon recipe source: PureWow (@PureWow), March 11, 2015

3532. GOMSER CHOLERA (SWISS POTATO and CHEESE PIE with BACON)

makes 8 to 10 servings

4 Yukon gold potatoes (about 1 3/4 pounds)
8 ounces (2 sticks) unsalted butter
3 1/2 ounces thick-cut bacon, cut into 1-inch pieces
8 ounces onions, finely chopped
1 pound leeks, white and light green parts only, split lengthwise, washed well, and thinly sliced
1 pound tart apples, peeled, quartered, and sliced
Salt and freshly ground black pepper to taste
Pinch of ground nutmeg
1 pound puff pastry, defrosted according to package instructions
10 ounces Gomser cheese (raclette cheese)
1 large egg, beaten

Place the potatoes in a pot full of water, bring to a boil over medium heat, then cook until a skewer glides easily into the center, about 40 minutes in all. Remove the potatoes, peel, cut into quarters, slice, and set aside.

In a large flameproof casserole, melt the butter with the bacon over low heat and cook until the bacon is slightly crispy, about 10 minutes. Add the onions and leeks and cook, stirring, until softened and slightly caramelized, about 20 minutes. Add the apples and cook, stirring, for 5 minutes. Season with salt, pepper, and nutmeg.

Preheat the oven to 400 degrees.

Roll out two-thirds of the puff pastry dough to fit into a 9-inch diameter deep-dish pie pan. Spread half the onion mixture over the dough and top with half of the potatoes and then half the cheese. Cover the cheese with the remaining filling in the same order. Roll out the remaining puff pastry and cover the filling with it. Score in several places and brush with the beaten egg. Bake until golden brown, about 35 minutes. Serve hot.


bacon recipe source: Hot & Cheesy by Clifford A. Wright (Houghton Mifflin Harcourt, 2012); Kimberly L. Jackson, NJ.com, January 29, 2013

3283. BACON-CRUMBLE APPLE PIE

makes 6 servings 


1/2 pound sliced bacon 
1/2 cup flour 
1/3 cup light brown sugar 
3 tablespoons unsalted butter, chilled and cut into small cubes 
1/2 cup shredded extra-sharp cheddar cheese 
3 golden delicious apples (about 1 1/2 pounds total) peeled, cored and sliced 1/4 inch thick) 
1/4 cup granulated sugar 
1 1/2 teaspoons grated lemon peel 
1 9-inch store-bought pie shell, prebaked according to package directions 

Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate.

Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving.


bacon recipe source: Every Day with Rachael Ray, April 2008

3257. COCKLE and SMOKED BACON PIE

serves two


1 oz. butter

8 oz. smoked bacon

Half clove garlic, chopped fine
1 onion, chopped

1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry

Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.


bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009

3247. HADDOCK, BACON and PEA PIE

serves six


Filling
450 gram-500 gram haddock fillets
450 gram-500 gram smoked haddock fillets
250ml milk
1 bay leaf
sea salt and black pepper
150 grams unsmoked streaky bacon

Sauce
60 grams unsalted butter
50 grams plain flour
150ml dry cider

150 grams crème fraîche

150 grams frozen petits pois

200 grams cooked and peeled king prawns

6 tablespoons coarsely chopped 

flat-leaf parsley

Mash
1.5kg maincrop potatoes
100 grams crème fraîche
50 grams unsalted butter
2 large egg yolks

Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large surface for crisping. Arrange the haddock and smoked haddock fillets over the base of a large pan, cutting them to fit. Pour over the milk, tuck in the bay leaf, season and bring to the boil. Partially cover with a lid and cook on a medium heat for 4 minutes. Strain the cooking liquor into a jug and, once the fish is cool enough to handle, flake it coarsely into a bowl, discarding the skin.

Dice the bacon. Heat a large nonstick frying pan over a medium heat, add the bacon pieces, separating them out, and fry for 5-7 minutes until golden, stirring frequently. Drain on a double thickness of kitchen paper.

To make the sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and allow to seethe for a minute. With the pan off the heat, using a wooden spoon or a mini whisk (the kind for making sauces), very gradually work in the cider, the fish cooking liquor, then the crème fraîche. Return to the hob, bring to the boil, stirring constantly, then simmer over a very low heat for 10 minutes, stirring occasionally, and if necessary giving a quick whisk until smooth and incorporated. Check the seasoning. Fold in the haddock (discarding any liquid in the bowl), the bacon, peas, prawns and parsley. Transfer to the ovenproof dish, cover with clingfilm and leave to cool.

Meanwhile, peel the potatoes, cut up as necessary and cook in a large pan of salted boiling water until tender. Drain in a colander, leave the steam to evaporate for a minute or two, then pass through a mouli-légumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth this over the top of the filling, using a spoon to sculpt the surface into peaks. If not cooking straight away, leave to cool, then cover and chill for up to a day.

When ready to cook, preheat the oven to 400F/200C/180C fan/gas 6. Bake the pie for 35-45 minutes until crusty and nicely golden. Allow a little longer if cooking from chilled.


bacon recipe source: Annie Bell, Daily Mail online, March 5, 2011; Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT UK

3063. ONION PIE with LAVENDER, BACON and BLUE CHEESE

makes 4 to 6 servings


1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
2 large eggs
1/2 cup whole milk or cream
2 cups caramelized onions (recipe below)
4 ounces bacon, diced, cooked and drained
2 teaspoons food-grade dried lavender
4 to 8 ounces blue cheese, such as gorgonzola, crumbled

Caramelized Onions; makes about 2 cups
2 pounds yellow onions
1 to 2 teaspoon salt
2 to 3 teaspoons sugar
2 to 4 tablespoons unsalted butter (optional)

Halve the onions, remove the tough outer layers and cut the onion halves into thin slices.

Place the onion slices in a plastic bowl, sprinkle with salt and sugar, and toss. Set aside for at least 10 minutes. (There is no maximum time, although some unwanted but harmless browning may occur after a couple of hours.)

Melt the butter, if desired, over medium heat in a wide iron pot or skillet. Add the onion. Reserve any liquid left in the bowl. Cook over medium heat under close observation, stirring or tossing often with a spatula, until the first browning is visible. Reduce the heat and add the liquid from the bowl. For the best result, reduce the heat to very low, cover the pot and cook for an hour or more, stirring every 10 minutes or so. For a shorter process, reduce the heat to medium-low and cook under close observation for about 20 minutes.

Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.

Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.


bacon recipe courtesy of: Andreas Viestad, for The Washington Post, April 16, 2008

3044. NEW ZEALAND BACON and EGG PIE

for Sally Powers

serves twelve


½ cup ketchup
¼ cup Worcestershire sauce
2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
20 eggs
1 tablespoon heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 ½″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.


bacon recipe courtesy of: Victoria Ross, Saveur.com, October 31, 2012

3017. PEAR and BACON GALETTE

For the crust:
1 1/8 cup all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons cold, unsalted butter, cut into pieces
4 tablespoons ice water

For the filling:
5 slices bacon, chopped into 1/2-inch pieces
2 pears, peeled
1 lemon
1/4 teaspoon cinnamon
1 teaspoon sugar

Place flour, salt, and sugar in a food processor and pulse once or twice to get everything combined. Add the cold butter, and process until the mixture becomes the consistency of cornmeal.

Transfer mixture to a bowl, and sprinkle the ice water over it. Using a rubber spatula or your hands, mix in water and create a ball shape out of the dough. Wrap in plastic wrap and flatten to a small disk, then place in the freezer for 10 minutes while you make the filling.

Preheat the oven to 350. Cook bacon over medium heat in a skillet until almost crispy; transfer bacon to a plate layered with paper towels. Save bacon fat to grease your baking sheet.

Chop peeled pears in half and scoop out the core, then slice into thin (1/8 inch thick) slices lengthwise. Place pears in a bowl, and add sugar and cinnamon. Zest your lemon over top, then cut in half and squeeze the juice into the bowl. Using your hands or a spatula, toss the pears in the juice and spices. When bacon has cooled a bit, add bacon and toss again.

Remove crust from freezer. Unwrap the plastic wrap to expose the dough, and layer another piece of plastic over top, to make a plastic-dough-plastic sandwich. Using a rolling pin, roll the dough out to about 1/4 inch thick, making a large circle. Carefully remove the top layer of plastic wrap, then flip crust onto a bacon-greased baking sheet. Peel off the other plastic wrap.

Scoop filling onto the middle of the crust and spread out, leaving 2 inches of crust all around. Fold excess crust over to contain the filling.

Bake for 40-45 minutes at 350, until crust is lightly browned. Let cool for 10 minutes and enjoy! 


bacon recipe courtesy of: Mallory, Total Noms, March 6, 2011

2987. POTATO-BACON TORTE

yields 4 servings plus leftovers


4 strips bacon

3 sprigs fresh thyme
2/3 cup heavy cream
2 pie crusts (recipe below) 

3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

 

Pie Crust (yields 2 (9-inch) pie crusts):

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

 

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

 

 

bacon recipe courtesy of: Melissa d'Arabian, "Perfectly Priced Parisian," Ten Dollar Dinners, Food Network

2865. MINI APPLE PIES with BACON

4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup all-purpose flour
1 refrigerated pie crust, softened as directed

1 tablespoon cornstarch
4 slices bacon, crisply cooked and crumbled 

Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until tender. Cool. Cut remaining 2 tablespoons butter into small pieces, then mix with flour, remaining 1/4 teaspoon cinnamon and 1/4 cup sugar. Rub ingredients together or use fork to mash together until crumbly. Add crumbled bacon. Sprinkle flour lightly on work surface. Unroll crust on work surface. Using 4-inch round cutter, cut dough into 7 circles. Gently press dough rounds into muffin cups, being careful not to stretch the dough too much. Sprinkle bottom of each dough cup with cornstarch. Spoon apple mixture into each dough cup; top with bacon mixture. Bake 10 to 15 minutes or until pie crust is golden brown. 


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Pillsbury

2855. CHICKWEED PIE with BACON

makes 6-8 servings


1 10-inch pie crust
3 cups chopped chickweed
1 cup diced slab bacon
1/2 cup finely chopped onion
3 large eggs
1 1/2 cups sour cream 
1 tablespoon all-purpose flour
1/2 teaspoon grated nutmeg

Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking. To prepare chickweed, remove all leaves, twigs and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl. Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan. In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden.


bacon recipe courtesy of: William Woys Weaver, Mother Earth Living, February/March 2008; Pennsylvania Dutch Country Cooking by William Woys Weaver, Abbeville Press, 1993

2772. MACARONI and CHEESE PIE with a BACON CRUST

1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped


Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!


bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717

2619. BACON and CANE SYRUP PECAN PIE

serves 8-10; yields one 9-inch pie 


For the pie dough

all-purpose flour granulated sugar kosher salt butter egg yolks pure vanilla extract brown sugar cream

7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
2 tablespoons granulated sugar
1 teaspoon kosher salt
6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
5 to 7 tablespoons ice water 

 

For the filling
8 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup packed light brown sugar
4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup cane syrup
1/2 cup heavy cream
1/4 teaspoon kosher salt
1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
1/3 cup crumbled cooked bacon (3 or 4 strips)

Make the pie dough: Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling: Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie: Tip: Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

 Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.


bacon recipe courtesy of: David Guas, Fine Cooking, Issue 113, pp. 49-53, September 1, 2011

2606. BACON MAPLE CUSTARD PIE

3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1 apple
1/8 lb walnuts
1 9-inch pie crust
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 package regular sized bacon

Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.

Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

Cook bacon thoroughly to a crispy level on a skillet. Place evenly throughout the bottom of the crust shell.

Pour filling into crust and transfer to a rimmed baking sheet. Bake in oven for 1 hour. Sauté thinly sliced apples and walnuts in maple syrup and vanilla and place evenly on top of pie after ~30 minutes of baking time. Place pie back in oven and continue to cook until pie is firm to touch but jiggles slightly when moved. Let cool to room temperature before serving.


bacon recipe courtesy of: Bac'n.com, 207 W. Los Angeles Ave., #346, Moorpark, CA 93021 | Max Ogden, 1st Annual Masterbacon, Portland, Oregon, January 17, 2009

2586. MINI BANANA CREAM PIES with BACON CRUST

serves twelve


Crust
6 graham crackers (full sheets)
6 slices of bacon
1/3 cup pecans
1 teaspoon brown sugar
1 teaspoon vanilla extract

Filling
1/3 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin
3 tablespoons water (room temperature)
1 1/2 cups non-fat/skim milk
1 egg yolk
2 1/2 teaspoons vanilla extract
2 bananas (medium, very ripe, but not too mushy)

Whipped Cream Topping
1/2 cup heavy whipping cream
1 teaspoon brown sugar
1/2 teaspoon vanilla extract

Optional: banana slices for garnish

 

Preheat the oven to 350F. Spread the pecans on a parchment lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

 

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

 

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water. In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

 

While the pudding cools, slice the bananas, about 1/8-1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

 

To make the whipped cream, whisk (either by hand or with a hand mixer) until it becomes frothy. Add the sugar and vanilla. Then, continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

 

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors, and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.

 

 

bacon recipe courtesy of: Carrie, Munchie Mashups, January 13, 2012

2515. HATCH GREEN CHILE BACON PIE

4 thick-cut slices bacon
1 1/2 cups all-purpose flour
1/4 cup masa (corn flour)
1/4 cup yellow cornmeal
1 tsp salt, divided
2 pinches of dried ground chipotle powder
3/4 cup olive oil
1 cup heavy cream, divided
6 eggs plus 1 egg yolk
1/4 cup milk
6 Hatch green chiles, roasted, peeled and diced
1 bunch green onions, chopped
6 ounces panela cheese (or mozzarella)
2 ounces cotija cheese (or feta)

Dice the bacon and cook it over medium heat in a skillet until it starts to brown - do not cook it fully. Drain on a plate lined with paper towels. Set aside. Preheat the oven to 400 degrees.

Make the crust: In a large bowl, whisk together the flour, masa flour, cornmeal, 1/2 tsp salt, and a pinch of dried chipotle. In a measuring cup, whisk together the olive oil and 1/4 cup of heavy cream. Pour the liquid into the flour mixture and stir with a fork until the dough has just come together. Press the dough over the bottom and up the sides of a large pie plate. The top edge will look a little raggedy; that's fine.

Line the pie plate with a piece of foil, covering all the dough, and add some dried peans or pie weights. Bake the crust 15 minutes, then take it out of the oven. Remove the foil and weights.

While the crust is in the oven, stir together the remaining 3/4 cup cream, the other pinch of chipotle powder, eggs and yolk, milk, diced roasted Hatch green chiles, green onions, cheeses, and cooked bacon. Pour the mixture into the pre-baked pie crust and place the pie plate on a foil-lined baking sheet - this will keep your oven from getting dirty if the pie happens to bubble over.

Bake the pie about 50 minutes, until the center is set and the top is starting to brown. Cool at least one hour before serving.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, September 11, 2010

2492. BACON KEY LIME PIE

makes 8 servings


For the bacon and graham cracker crust:
1 pound applewood-smoked bacon
1 1/4 cups graham cracker crumbs from about 10 (2 1/4-inch by 4 3/4-inch) crackers
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted

For the filling:
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh or bottled Key lime juice

To serve:
3 tablespoons graham cracker crumbs from about 2 (2 1/4-inch by 4 3/4-inch) crackers
1 cup heavy cream
1/2 cup pure maple syrup
Zest of 2 Key limes

Special equipment: 9-inch pie plate, nonstick vegetable-oil spray

Make the bacon and graham cracker crust: Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.

In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp. Transfer the bacon to a paper towel–lined plate to drain, reserving the fat in the skillet. Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest.

Finely chop the bacon. Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl. Add the graham cracker crumbs and brown sugar and stir to combine. Drizzle with melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.

Make the filling: Arrange a rack in the middle of the oven and preheat to 350°F.

In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat. Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze for at least 1 hour. DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days.

Garnish and serve: Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.

In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon.

In a medium bowl, whisk the heavy cream until soft peaks form. Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish.


bacon recipe courtesy of: David L. Sloan, for Epicurious, February 2012