Summer pie season is inching its way closer. I love a good rhubarb. And oh, those sweet berry pies. Or apple. Come to think of it, I can’t see any reason to ever turn down a piece of pie. So why not switch things up while we wait for summer?… this time, a savory variety.
We love bacon at our house, and are constantly looking for ways to put it in our meals. You can’t go wrong with it, especially if it co-mingles with pie crust. Add in some bright tomatoes and fresh basil? A rich, savory food romance.
So embrace the upcoming pie season, find some new ingredients to snuggle into that pie plate, and step outside your usual fruit suspects. Cheers to pie!
This recipe is a simplified version of this original.
- 8 strips bacon, coarsely chopped
- 2 pie crusts
- 1 cup shredded Parmesan cheese
- 1/2 sweet onion, finely chopped
- 4 cups cherry tomatoes, halved
- 2 Tbsp olive oil
- fresh basil – about 15 leaves chopped
- salt & pepper
- 1/2 8oz. package cream cheese, softened
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- squirt of lemon juice
Preheat oven to 400 degrees. Line a baking sheet with foil, making a wall with the edges, and line up bacon. Bake for about 13 minutes until done, but not crisp. (Afterward, all you have to do is toss the foil, and the baking sheet stays clean. My kind of cleanup.) Let cooked bacon drain on paper towels. Pour 2 Tbsp of bacon drippings into a skillet, and set aside.
On a lightly floured surface, stack the two piecrusts and roll to form a 12-inch circle. Drape over the rolling pin and place in a lightly greased, deep pie plate, allowing edges to form a loose ruffle. Sides will not lay flat against the sides. Prick the bottom of the pastry with a fork.
Line the pastry with foil and bake for 10 minutes. Remove the foil and bake for 5 more minutes. Sprinkle 1/2 cup of Parmesan over the piecrust and set aside. Reduce the oven temperature to 375 degrees.
Cook the onion in the bacon drippings until tender. Set aside.
Halve the tomatoes and add olive oil, basil, salt and pepper and stir.
In a separate bowl, beat together the cream cheese, mayo, egg, cooked onion, lemon juice, bacon pieces and remaining 1/2 cup of Parmesan. Spoon into the piecrust and top with tomato mixture. Bake covered for 20 minutes, then uncovered for 10 more. Let cool and set up, about 45 minutes to 1 hour. Be patient… it’s worth it!