Free Form Cheese, Bacon, and Onion Pie
  • Cooking Time: 25-30 minutes
  • Servings: 4
  • Preparation Time: 20-30 minutes
  • Double batch of pie pastry or puff pastry
  • Beaten egg, to glaze
  • 2 medium yukon gold potatoes
  • 1T vegetable oil
  • 4 slices of smoky bacon, cut crossways into little strips
  • 2 large onions, thinly sliced
  • 8 ounces of cheddar cheese, goarsely grated
  • 3T heavy cream
  • Ground black pepper
  1. Preheat the oven to 400 F. Place the potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 10-15 minutes until the potatoes are tender. Drain and when cool enough to handle, cut the potatoes into thin slices. Heat the oil in a large frying pan and cook the bacon, stirring occasionally, for 2 minutes until beginning to color. Add the onions and cook for 4-5 minutes until softened but not colored. Set aside to cool.
  2. Divide the pastry into two portions. Roll out one half to form a 10" square or circle. Lay the pastry on a lightly greased baking tray and brush the edges lightly with beaten egg. Spread the sliced potatoes over the pastry leaving a 1" border, then top with the bacon, onions, and black pepper. Sprinkle with the grated cheese. Drizzle over the cream.
  3. Roll out the second piece of pastry to form a square or circle that is slightly larger than the bottom piece. Place over the filling and press the edges together to join. Trim away excess and cut a cross in the middle of the pie. Brush lightly with beaten egg and bake in the top of the oven for 10 minutes, then reduce the heat to 375 F and cook for another 25-30 minutes, or until golden and risen.
  4. Serve cut into wedges.
Introduced at Pie-Fest in 2013. This is a very easy pie that can be easily modified to fit your individual tastes. I modified this slightly from the original recipe. Kurt Haas