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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
Crust
1 cup flour
3/4 cup fine-grind whole grain cornmeal
1/2 tsp salt
1/4 cup unsalted butter, chilled and cut into 1/2-inch cubes
3 tbsp chilled solid vegetable shortening, diced
4 tbsp ice water
Nonstick vegetable spray
Filling
1/2 lb bacon, coarsely chopped
1 1/2 cups chopped sweet onion
1 cup chopped red bell pepper
12 oz frozen corn kernels, thawed and patted dry
1 1/2 cups half-and-half
3 large eggs
1 tsp dried thyme
1/2 tsp salt and Worcestershire sauce
1/4 tsp black pepper
1 cup chopped green onions
1 1/2 cups coarsely grated Gruyere cheese
For crust, whisk flour, cornmeal and salt in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonsful if dough is dry. Shape dough into disk. Wrap and chill for 30 minutes.
Preheat oven to 400. Spray 9-inch glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center, cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming high-standing rim.
For filling, cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Saute until almost tender, about 8 minutes. Add corn. Saute until tender, about 3 minutes.
Whisk half-and-half, eggs, thyme, salt, Worcestershire sauce, and black pepper in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
Bake pie until filling is golden and just set in center, about 55 minutes. Let cool at least 30 minutes before serving warm.
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COUNTRY CORN & BACON PIE
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
Crust
1 cup flour
3/4 cup fine-grind whole grain cornmeal
1/2 tsp salt
1/4 cup unsalted butter, chilled and cut into 1/2-inch cubes
3 tbsp chilled solid vegetable shortening, diced
4 tbsp ice water
Nonstick vegetable spray
Filling
1/2 lb bacon, coarsely chopped
1 1/2 cups chopped sweet onion
1 cup chopped red bell pepper
12 oz frozen corn kernels, thawed and patted dry
1 1/2 cups half-and-half
3 large eggs
1 tsp dried thyme
1/2 tsp salt and Worcestershire sauce
1/4 tsp black pepper
1 cup chopped green onions
1 1/2 cups coarsely grated Gruyere cheese
For crust, whisk flour, cornmeal and salt in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonsful if dough is dry. Shape dough into disk. Wrap and chill for 30 minutes.
Preheat oven to 400. Spray 9-inch glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center, cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming high-standing rim.
For filling, cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Saute until almost tender, about 8 minutes. Add corn. Saute until tender, about 3 minutes.
Whisk half-and-half, eggs, thyme, salt, Worcestershire sauce, and black pepper in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
Bake pie until filling is golden and just set in center, about 55 minutes. Let cool at least 30 minutes before serving warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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