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
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!