So there are a lot of stories to tell about the last two weeks or so but i'm going to start at the end- pie. I brought my pie book up north for my long visit, with high hopes to make them all while there are so many people around to eat them. Here's the first one- a variation of the "bacon and egg" pie, except with the ingredients i had handy; onions, garlic, red pepper, sour cream, salt and lots of black pepper. Oh, and the eggs.
They went in whole, on top of the other filling parts, then i put the lid on.
I decorated the top with a moon and stars, done free hand due to lack of non christmas themed cookie cutters.
Fried Egg Pie
3 c flour and a bit of salt, sifted into a food processor
Toss in 1 1/2 sticks of very cold butter, cut into little cubes.
Pulse for about 20-30 seconds
Add enough very cold water- while the machine is running- to make the dough come together,
I used about a 1/4 cup.
Dump the whole processor bowl into a large bowl and bring the dough into a large ball. Wrap in plastic and refrigerate, 30 minutes or so.
Divide dough into 2/3 and 1/3, roll out the larger of the two and lay into a greased shallow tart pan.
1/2 onion, sliced
diced red pepper
3 T cream
salt and pepper
1 egg, beaten
Saute the onions and garlic with salt and pepper till nice and soft, add the red pepper, then the cream. Cook until it comes together nice and thick. Check for salt here, and add any other seasonings you like. Pour into bottom crust. Crack eggs one at a time into a little cup or bowl (to catch any shell bits) and plop whole on top of filling. Salt and pepper here, then put on the top crust. Decorate any way you like with the left over crust pieces, brush the whole thing with beaten egg and bake at 425 for about 35 minutes. I had mine with hot sauce on the side! Yum!More to come!