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 tablespoon at a time,
just until dough comes together (anywhere from 4 to 8
tablespoons). 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
one 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-inch 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
tablespoons 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 tablespoon heavy cream. Brush top of pie with egg wash
and cut 4 shallow slits in the middle of the top crust
(donΓÇÖt go deep, you donΓÇÖt 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.

By Melissa Clark

Yield 8 servings

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

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