Farm Journal's Complete Pie Cookbook!

 Hello Friends!

Siri and Bambi scored some pretty awesome stuff on their latest shopping excursion, and I just about exploded with joy when I saw this amazing cook book! Pies! Glorious pies! 700 different dessert and main dish pie recipes…my own little slice of heaven. (Lame joke, I know, but I couldn’t help it! Someone had to say it, so why couldn’t that someone be me?) Anyhow, I’ve been bursting to share some pie recipes with you, and I finally narrowed it down to this savory dish. It’s the perfect brunch/weekend pie!

Taken from Farm Journal’s Complete Pie Cookbook (1965) edited by Nell B. Nichols.

You will need:

6 slices bacon, chopped

1/3 cup chopped green onions

1 (1 lb.) pkg, frozen French-fried potatoes

2 tsp. salt

8 eggs

1/3 cup light cream or top milk

1/4 tsp. pepper

• Cook Bacon in 10″ skillet until golden. Add onions and continue cooking until onions are limp and bacon is growned. Remove bacon and onions; drain on paper toweling. Keep warm in oven on low heat.
• Pour bacon drippings from skillet; return 3 tblsp. drippings to skillet. Add frozen French fried potatoes, sprinkle with 1 tsp. salt; brown, stirring constantly.
• Beat together eggs, cream, pepper, and remaining 1 tsp. salt. Pour over potatoes. Cover pan and cook over low heat about 8 minutes. If top is not set then, lift up edges of mixture and tilt the skillet to let liquid run under. Place under broiler until top is completely set.
• Top with bacon and onions. To serve, cut in wedges. Makes 6 servings.

It may not be a very traditional pie but, the potatoes substitute for regular pie crust so that when the wedges are cut, it really looks like pie! I hope you enjoy it! And be sure to let me know if there are any other types of pies you’d like a vintage recipe for!