MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Bacon & Egg Pie
 Categories: Pastry, Pork, Dairy, Chilies
      Yield: 8 Servings

  2 1/2 c  All-purpose flour
    3/4 ts Coarse salt
      8 oz Unsalted butter; chilled,
           - diced
      6 oz Canadian bacon; diced
      2    Scallions; white & greens,
           - thin sliced
      9 lg Eggs
           Salt & cracked black pepper
      6 tb Heavy cream
  1 1/2 tb Sriracha or other hot sauce
  1 1/2 tb Ketchup

  In the bowl of a food processor fitted with the blade attachment,
  pulse together flour and salt until combined. Add butter and pulse
  until pieces are the size of lima beans. Add ice water, 1 tb at a
  time, just until dough comes together (anywhere from 4 to 8 tb).
  There should still be flecks of butter left in the dough. Shape
  dough into two evenly sized discs and wrap with plastic wrap.
  Refrigerate at least 1 hour before baking. Dough can be made up to
  1 week ahead.

  On a lightly floured surface, roll out one disc to a 12" circle.
  Leave the other disc in the fridge. Transfer rolled dough to a 9"
  pie plate; trim and crimp edges. Chill for 30 minutes.

  Set oven @ 375°F/190°C.

  Prick bottom of pie with a fork. Line with foil or parchment paper
  and fill with pie weights or dried beans. Bake for 20 minutes.
  Remove foil or paper and pie weights or beans. Bake until pale
  golden and dry to the touch, about 5 to 7 minutes more.

  Increase oven temperature to 400°F/205°C. Evenly scatter half of
  the bacon and half of the scallions on bottom of pie. Carefully
  crack 8 eggs over mixture, distributing them evenly around pie with
  their yolks intact. Season eggs generously with salt and pepper.
  Whisk together 5 tb heavy cream with Sriracha and ketchup. Use a
  teaspoon to dollop it on top of the eggs and then sprinkle with
  remaining bacon and scallion.

  Lightly flour the counter. Roll out remaining disc of pie dough
  until 1/8" thick (it should be thinner than the previous dough
  round). Trim into 10" circle. Carefully place on top of the pie,
  pressing the edges into the side of the pie, if possible. There
  should be no overhang and the dough should fit almost perfectly.
  Use a fork to whisk together yolk from remaining egg and 1 tb heavy
  cream. Brush top of pie with egg wash and cut 4 shallow slits in
  the middle of the top crust (don't go deep, you don't want to
  puncture the eggs). Bake for 25 to 30 minutes, or until pastry is
  golden brown. Let cool for at least 20 minutes for serving.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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