IMPOSSIBLY EASY BACON PIE
Indulge yourself with an old-fashioned bacon-and-egg breakfast with this easy pie recipe.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
- In medium bowl, beat remaining ingredients until blended; pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 145 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 1 g
BACON LATTICE PIE
This pie updates a childhood favorite with the addition of savory-sweet, maple-glazed bacon.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the apples flour, apple pie spice, lemon zest, 1/2 cup of the sugar and 1 tablespoon of the maple syrup in a large bowl. Mix together to thoroughly coat the apples.
- Transfer the apple mixture into the pie crust. It will be mounded slightly above the edge. Pack the apples down to create an even layer for the bacon lattice.
- Place 6 slices of bacon horizontally across the pie. The edges of each slice should touch, but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern to evenly cover the top of the pie. This should be done by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven design. Use kitchen shears to trim the bacon that hangs over the edge of the pie tin, making sure the bacon covers the rim of the pastry because it will pull back as it bakes.
- Cover the pie with aluminum foil, place it on the prepared baking sheet and bake for 25 minutes.
- Meanwhile, whisk the remaining 2 tablespoons sugar and 1 tablespoon maple syrup in a small bowl. Stir in the vinegar and sprinkle with a generous pinch of black pepper. Set aside.
- After the pie has baked 25 minutes, remove the foil and gently brush the bacon lattice with the maple glaze. Return the pie to the oven and continue baking, uncovered, until the bacon is brown and crispy and the apple mixture is bubbly, about 35 minutes more. Allow the pie to cool completely before slicing. Serve with whipped cream if using.
TOMATO BACON PIE
Gladys Gibson's simple but savory pie makes a tasty addition to brunch buffets and leisurely luncheons. The Hodgenville, Kentucky cook relies on a cheesy mixture for the pie's golden topping and a refrigerated pastry shell for easy preparation.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. , Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning).
Nutrition Facts : Calories 530 calories, Fat 47g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 595mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
CHEESY ITALIAN BACON PIE
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven and preheat to 450 degrees F.
- Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
- Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
- Reduce the oven temperature to 375 degrees F.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
- Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
- In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
- Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.
FAMOUS NEW ZEALAND BACON & EGG PIE
This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- leave the pastry out for 20 minutes at least to stop it from tearing when using.
- Cut the rinds of the bacon and chop bacon.
- Whisk eggs putting one yolk to the side.
- Whisk in the milk or cream.
- Chop onion.
- Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
- Prick the base with a fork.
- Sprinkle the onion all over the base.
- Chop the parsley (one whole packet).
- Mix the parsley and bacon in with the egg mixture.
- Pour into the dish.
- Cover with other sheet of pastry and crimp together and cut of any excess pastry.
- Decorate the top if you want.
- Cook for 25 minutes and check its not burning.
- If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.
AUSTRALIAN BACON AND EGG PIE
Meat pies have a long and iconic history in Australia and also New Zealand. This recipe is for a bacon and egg pie traditionally eaten for breakfast but is good anytime, especially when Australian Rules football is on the telly.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Boil the potato until it's soft and then drain and cut it into slices. Set aside.
- Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
- Beat one egg with a fork and set aside to use as egg wash.
- Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
- Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
- Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
- Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
- Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
- Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
- Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce.
BACON POT PIE
I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
BACON AND CHEESE PIE
This pie is beautiful! I invented it tonight for dinner and thought that I just had to post it! Even for someone like me who isn't great at pastry it was super easy and tasted great. Please taste the filling as it is cooking before you add stock. Try to find a salt free or make it yourself because the bacon and cheese are salty enough. Also- thicken to your own liking
Provided by canthelpmyself
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Pastry.
- Put flour, onion flakes, pepper and paprika in a food processor. Add the butter and process until crumby.
- Add half the cold water to the beaten egg and pour in while still mixing. Add water very slowly until it starts to resemble dough. Don't let it form a ball.
- Divide dough in half, roll one lot out and line your pie dish. Prick and cover with dried beans and bake on 200 celsius until almost cooked -- about 15 minutes.
- Wrap the other dough in wrap and refrigerate until needed.
- Filling.
- Sauté onion, bacon, garlic and paprika in the oil in a pan until cooked just through.
- coat the beef with the flour and add to the pan, cook it for about five minutes and then add the stock slowly stirring it constantly to avoid lumps.
- Depending on what meat you are using, add enough water to cook it down for a while (1-4 hours) and keep adding it as needed. Add the Marjoram.
- When the meat is just about tender enough cook it down until it is thick.
- Empty out the beans and pour the filling into the case. Break the eggs straight on top, spread out evenly and cover with the cheese (Save some for the top of the pie).
- Roll out the pastry and put it on top. Prick a few air holes.
- Brush with egg wash and sprinkle some extra bacon pieces, grated cheese (not too much and the parmesan on top. You can grind some pepper over it too.
- Bake until golden brown on high for about 30 mins or so -- watch it!
Nutrition Facts : Calories 1926.3, Fat 169.2, SaturatedFat 75.4, Cholesterol 439.9, Sodium 533.4, Carbohydrate 66.7, Fiber 4, Sugar 2.5, Protein 33.7
CHEESE AND BACK BACON PIE
Not really a pie, more a cheese, potato, and bacon mess with a crispy topping! Very fattening. I like to serve this with fresh bread smothered in lots of butter and canned chopped tomatoes.
Provided by LilithPaige
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut Red Leicester cheese into 1/2-inch cubes; set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost cooked through, 10 to 15 minutes.
- While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until completely cooked but not too crisp, about 10 minutes. Drain bacon slices on paper towels and roughly chop when cool enough to handle.
- Drain potatoes and then mash them roughly; you want a few lumps left in this. Add Red Leicester, chopped bacon, and lots of black pepper; stir to combine. Transfer to a large, deep, oven-proof dish and sprinkle grated Cheddar over top.
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 21.3 g, Cholesterol 82 mg, Fat 26.7 g, Fiber 2.2 g, Protein 22.9 g, SaturatedFat 15.7 g, Sodium 646.1 mg, Sugar 1.6 g
BACON APPLE PIE
...with delicious, crispy bacon lattice! Other bacon apple pie recipes call for bacon to be crumbled into the pie filling, but this one uses a bacon weave on top for an extra crispy treat. NOTE: this recipe calls for canned pie filling and frozen pie crust, but feel free to make your own. Home-made is better, but pre-made is better than nothing.
Provided by Da Huz
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a bowl and pour into pie crust (in a pie pan or tin). Smooth with a spatula.
- Create bacon weave on top of pie: Lay two strips across the pie so that they intersect in the middle and are at right angles. Turn the pie so that the lower strip points toward you. Continue adding more bacon to the left and the right, creating an alternating over-under pattern with the single strip that runs side-to-side.
- At this point, there should five or six strips of bacon pointing toward the front of the pie and one strip running side-to-side which weaves over and under the other five or six strips.
- Begin laying a strip of bacon next to the on running side-to-side. Start at one end and create an over-under pattern opposite the first one by lifting up alternating strips, laying this piece down, and replacing the strips you lifted. Continue on both sides until the pie is completely covered in a bacon lattice with an alternating over-under weave.
- Trim the ends that hang over the sides. Save these trimmings for use in recipes that call for diced bacon (you can freeze them).
- Bake 45-60 minutes, or until bacon is crispy and completely cooked. You may want to bake this over a baking sheet in case apple or bacon grease ooze over the sides.
- Cool for 10 minutes before serving. Serve with caramel praline, dulce de leche, or similar ice cream. If desired, you can cooked up the bacon trimmings and garnish the ice cream with them.
IMPOSSIBLY EASY BACON CHEESEBURGER PIE
Ground beef combines with bacon to add a delicious flavor to this easy cheeseburger pie - perfect when you want dinner to be ready in 50 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
- In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.
Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1 g
BACON-CHEESEBURGER POTATO PIE
Here's the ticket to a hearty meal-in-one for six.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In medium bowl, mix ground beef, bread crumbs, onion, ketchup, mustard and salt. Press mixture in bottom and up sides of ungreased 9-inch pie plate. Bake 15 minutes.
- In medium saucepan, place water, butter and garlic salt. Heat to boiling. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.
- Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake 10 to 15 minutes longer or until beef is thoroughly cooked and thermometer placed in center of crust reads 160°F, and potatoes are hot.
- Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon; bake 5 minutes longer or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes before serving.
Nutrition Facts : Calories 450, Carbohydrate 25 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g
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