Best Bacon Pie Recipes

IMPOSSIBLY EASY BACON CHEESEBURGER PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
• In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
• In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

IMPOSSIBLY EASY BACON PIE

Steps:

• Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
• In medium bowl, beat remaining ingredients until blended; pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

FAMOUS NEW ZEALAND BACON & EGG PIE

Steps:

• leave the pastry out for 20 minutes at least to stop it from tearing when using.
• Cut the rinds of the bacon and chop bacon.
• Whisk eggs putting one yolk to the side.
• Whisk in the milk or cream.
• Chop onion.
• Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
• Prick the base with a fork.
• Sprinkle the onion all over the base.
• Chop the parsley (one whole packet).
• Mix the parsley and bacon in with the egg mixture.
• Pour into the dish.
• Cover with other sheet of pastry and crimp together and cut of any excess pastry.
• Decorate the top if you want.
• Cook for 25 minutes and check its not burning.
• If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
• Bake in the preheated oven until crisp, 10 to 20 minutes.
• Line a 9-inch springform pan with pie crust pastry; refrigerate.
• Combine apples and lemon juice in a bowl and toss to coat.
• Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
• Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
• Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
• Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
• Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

BACON TOMATO PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Arrange pie crust in a 9-inch pie plate.
• Spread sour cream evenly over the crust. Sprinkle 1 cup mozzarella cheese, Parmesan cheese, and chives over the sour cream. Arrange tomato slices evenly on top. Season with pepper. Add basil and bacon crumbles. Top with remaining 1 cup mozzarella cheese.
• Bake in the preheated oven until heated through and cheese is melted and starting to brown, 30 to 35 minutes.

TOMATO BACON PIE

Steps:

• Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. , Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning).

BACON POT PIE

Steps:

• Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Steps:

• Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
• On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 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. Reduce oven temperature to 375 degrees.
• While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
• Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
• Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
• Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
• Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
• Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

CHEESY BACON-TATER TOT PIE

Steps:

• Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
• Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
• Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

BACON-CHEESEBURGER POTATO PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix ground beef, bread crumbs, onion, ketchup, mustard and salt. Press mixture in bottom and up sides of ungreased 9-inch pie plate. Bake 15 minutes.
• In medium saucepan, place water, butter and garlic salt. Heat to boiling. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.
• Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake 10 to 15 minutes longer or until beef is thoroughly cooked and thermometer placed in center of crust reads 160°F, and potatoes are hot.
• Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon; bake 5 minutes longer or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes before serving.

BACON LATTICE BREAKFAST PIE

Steps:

• Preheat the oven to 400 degrees F.
• Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
• Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
• Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.

BACON-CHEESE PUFF PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. , Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. , Bake at 350° until a knife inserted in the center comes out clean, about 45 minutes. Let stand 5-10 minutes before cutting.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES

Steps:

• To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

BIG BACON & EGG PIE

Steps:

• To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
• Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it's big enough to line the base and sides of the tin.
• Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
• Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.

STEAK AND KIDNEY PIE WITH BACON AND MUSHROOMS

Steps:

• Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
• Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
• Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

MRS MIGGIN'S PIE SHOPPE - OLD ENGLISH BACON AND EGG PIE!

Steps:

• Heat oven to 190ºC, 370ºF, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
• Mix flour and salt in basin, rub in fat.
• Using a knife to cut and stir, mix with cold water to form a stiff dough.
• Turn dough on to a floured surface and knead lightly.
• Roll out and use as required below.
• Divide the pastry into 2, roll out and line the plate.
• Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used.
• Pour mixture onto pastry, dampen edges and cover with the second round of pastry.
• Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.
• Bake for about 35-40 minutes until golden brown.
• Serve warm or cold.
• Can be frozen for up to 1 month - defrost overnight on a cooling tray or rack. Can be re-heated in a slow oven if required.

CORN AND BACON PIE

Steps:

• For crust:
• Whisk first 3 ingredients 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 teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
• Preheat oven to 400°F. Spray 9-inch-diameter 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 highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• 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. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
• Whisk next 6 ingredients 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 pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

BACON APPLE PIE

Steps:

• Preheat the oven to 400°F.
• Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a bowl and pour into pie crust (in a pie pan or tin). Smooth with a spatula.
• Create bacon weave on top of pie: Lay two strips across the pie so that they intersect in the middle and are at right angles. Turn the pie so that the lower strip points toward you. Continue adding more bacon to the left and the right, creating an alternating over-under pattern with the single strip that runs side-to-side.
• At this point, there should five or six strips of bacon pointing toward the front of the pie and one strip running side-to-side which weaves over and under the other five or six strips.
• Begin laying a strip of bacon next to the on running side-to-side. Start at one end and create an over-under pattern opposite the first one by lifting up alternating strips, laying this piece down, and replacing the strips you lifted. Continue on both sides until the pie is completely covered in a bacon lattice with an alternating over-under weave.
• Trim the ends that hang over the sides. Save these trimmings for use in recipes that call for diced bacon (you can freeze them).
• Bake 45-60 minutes, or until bacon is crispy and completely cooked. You may want to bake this over a baking sheet in case apple or bacon grease ooze over the sides.
• Cool for 10 minutes before serving. Serve with caramel praline, dulce de leche, or similar ice cream. If desired, you can cooked up the bacon trimmings and garnish the ice cream with them.

BACON AND ONION PIE

Steps:

• Bring a pan of salted water to the boil and cook the potatoes until soft. Drain and mash.
• While the potatoes are cooking, heat and cook the bacon in half the butter and the oil in a frying pan until just beginning to brown and crisp. Remove from the pan with a slotted spoon.
• Add the onions to the pan. Add seasoning and the sugar. Fry gently until the onions are soft and caramelized. Take care not to allow them to burn.
• Return the bacon to the pan and stir evenly through the onions. Add a little broth or water to de-glaze the pan and then tip the mixture into a heatproof dish.
• Add the remaining butter and 4oz of the cheese to the potato. Season and mix well. Preheat the broiler to high.
• Spoon the mixture over the onions and bacon, scatter with the remaining cheese and top with the slices of tomato.
• Place under a hot grill until the cheese is melted and brown. Serve.

CHICKEN, MUSHROOM AND BACON POT PIE

Steps:

• Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.