In New Zealand if someone says to you ‘Would you like a pie?” or even a piece of pie, they will be talking about a savoury pie – meat pies, chicken pies or bacon and egg pies and the whole gamut of concoctions in between. A pie has pastry on the bottom and the top and usually a stew like filling, making a hot parcel of deliciousness. Usually they are small single serve pies and will be piping hot and bought at bakeries, corner stores or service stations where they sit drying out for hours in a special pie oven and then eaten using the brown paper bag as a holder and crumb catcher. Perfick.
In Auckland Airport the last eatery before the gate sells Pies. We love them so much that when we leave home we leave with the taste of rich hot heavy gravy in our mouths with gold flakes of hot pastry clinging to our lips like treasure.
If someone in the US says do you want pie? They will mean a very sweet concoction like banana cream, or key lime or coconut something. These are sweet and usually creamy like cheese cake. But without the cheese. I cannot eat the American Pie, I am not a dessert person but I am sure that some of them are quite divine. They are simply called Pie. Would you like to come in and have some Pie? They would say.
Apple Pie on the other hand is just called Apple Pie, everywhere.
So, now that we have the semantics of pie and pies out of the way, here is how to make a Bacon and Egg pie. And no I was a good girl and did not spend hours in the kitchen for you as I had already made one the other day. I just lay about on the couch and wrote it for you.
Oh, look! I just happen to have one prepared.
Bacon and Egg Pie is usually for lunch or a light supper and is served in slices with a salad.
Bacon and Egg pie.
Line a pie dish (or in this case a roasting pan) with pastry. Here is the recipe I use. It makes a lovely pate brisee, very close to the regular old pie crust that is used for good old mince and cheese pie in NZ (mince is ground beef) but without the fancy name. I make my pastry in small batches in my small food processor because I HATE the big Kenwood one I have, HATE IT, so many parts you would not believe. And if I make the pastry in smaller batches then it is mixed, pushed into a ball, wrapped and back in the fridge before it even realises it has been morphed into pastry. And all the ingredients stay cold.
Then onto the lower pie crust I sprinkle a thinly sliced raw onion. Then cover the bottom with freshly cubed and pan fried bacon, don’t be stingy. (Though I fry the bacon first to get most of the fat out.) Then sprinkle with frozen peas and parsley.
Now add your eggs one at a time until the above ingredients are covered in eggs. See below. I used 10 eggs in this one. Shake the pan slightly so the eggs ooze over all the other ingredients in a most undignified fashion.
Then take a spoon and gently muddle the egg yolks in. Not mixing, just kind of introducing the yolk to the white. This is what makes this bacon and egg pie special, in our family we do not mix the eggs first. We crack them straight into the pie. We give the egg white a voice of its own. Grind pepper all over the surface and a little salt if you like.
Cover and seal with another layer of your pastry. Brush with egg white for shine and lightly sprinkle with a little rock salt.
Bake at 375 for about 40 minutes.
There now.
Yesterday was a grim, overcast drizzly day that murmured along like a muddy stream without much volume at all. John drove to the airport in the late afternoon to pick up his son, home on furlough. So I carefully pulled on my clown suit, picked up my shepherds crook, told Boo to stay inside and mind his Baby as he is just too jumpy for me at the moment and prepared to do the slowest round of chores in the western world, John had put every thing up high for me so there was to be no bending.
Then out of the misty gloom came my favourite neighbour with bags of stale buns and odd bits of out of date pieces from the food pantry where she works, for the pigs. She was shocked to hear I had come a cropper. So we teamed up and got everyone fed without any problems at all.
How was that for perfect timing! Must be the Fellowship Bubble at work again.
Have a lovely day.
Your friend,
celi
The Kitchen's Garden 
98 responses to “How to make Bacon and Egg Pie”
What a great neighbor. That we all should have such a neighbor.
I cannot leave this comment without telling you how much I adore this descriptive phrase:
“…overcast drizzly day that murmured along like a muddy stream…”
it described the day exactly i thought audrey, following its normal path but murky..thank you..c
You are welcome. So often your words are like reading a poem. You are one gifted writer.
that is very kind thank you, I am missing being able to sit and write for extended periods of time.. hope that soon i can sit up like a normal person.. c
YUM! I’d love to make that. My favorite pies are peanut butter pie and pecan pie. So good!
peanut butter pie? i have never heard of that.. goodness.. c
This looks like the perfect dish for this weekend -( sea foggy again – but a strong front approaching with storm and very cold air.)
I would have never thought of putting in the peas – but yummy – and easy! ( you don’t break up the yolk, right?) Nothing better than a warm oven cooking something in dreary weather.
I’m not a sweet desert pie eater either, but any other savoury pies you wish to share will be welcomed ( “Savoury pies” sounds like British literature…”Dickens on the Strand” Victorian event weekend coming up in Galveston.)
Stay warm and take care…must to herd dog in as front is at door.
I do break the yolk with the round side of the spoon, just so it swirls about a little.. I so agree about the oven, makes the house fragrant and warm..c
Thanks. Storm here now. But I already have groceries!
Mmmm…..that sounds good, looks good and I know it tastes good! Will make it for supper tonight! Thank you for sharing your pie recipe with us!!! Today it is another gloomy day…sigh….ah hate it gloomy. Going to the big city today! Some shopping and errands to take care of then home again home again….;)
So glad you had such a wonderful neighbor to stop by and help out! Bless the people in farm country! They will always give you a hand! I have great neighbors too! This is one of the many reasons I love where I live! 🙂
Remember sweet Celi…you are not 100% yet! So please don’t rush your healing!!!! (((hugs))
Going to make my crust this morning. I am with you…that food processor is a pain in the butt with far too many parts! I use my stand mixer. It is always on the counter ready for use and she gets a work out! I make my dough in my zojirushi! Best bread maker in the land! Easy as pie and saves my hands. I don’t bake in it, just make my doughs!
Well, I am off! Got to get some work done before we go! Love you! Take it easy please!
Ta ta!!!
Hi to all the fellowship! (((hugs))) for all! Be well and have a happy day! 😀
i have no idea what a zojirushi is, i will have to look that up.. c
p.s. Not to worry no tough crust! LOL
I love this recipe and have copied it to try maybe as soon as tonight. When one has lots of lovely eggs and bacon why not! I will try a gluten-free pie dough as Terry is a victim of Celiac disease and I must cook gluten-free. It will be interesting to see what my dough turns out like.
I’m so glad you are resting and receiving help…all those things come together and spell wellness!
Linda
http://coloradofarmlife.wordpress.com
are oats gluten free? must check, but i hope you get to try it, my mum would love that.. c
There are now oats that are certified gluten free. They are naturally gluten free but can not be grown where they cross contaminate with a gluten type plant…wheat, barley etc.
Linda
http://coloradofarmlife.wordpress.com
ah, that makes sense. Good to know.. I can probably call my muesli gluten free then.. kind of.. c
I am Celiac too. I can’t tolerate oats, although many gluten intolerant people can. I have pie crust recipes that I use if you want I will share Linda! 🙂 I have been working on a gluten free cook book for three years now.
I’m a savoury pie girl and ate loads when I was in NZ and Oz – yum! Love the way the egg yolks are just introduced to the whites – light and delicious! Glad feeding time all came together in a serendipitous way 🙂
when one gets a little chubby in NZ, we call it Putting on the Pies!! c
“Who ate all the pies?!”
(laugh!!).. c
Yum, yum. Almost salivating at the sight of that pie. The more savoury, the better as far as I’m concerned.
Like you I can not adapt to the overly sweet ‘pies’ here! My Mum was a pastry chef and made the best pies every weekend. Always an apple pie, but the apples had to be tart with just a hint of sweet (apple pie I have had here is so sweet it is brown inside!). I made an apple pie like my Mums yesterday, and remembered she did the flour, butter/lard, a little sugar and an EGG in her pastry, and it turned out wonderful! She made Egg and Bacon, or Egg and Ham pies too! And she also made the best shortbread outside of Scotland! Oh and Rhubarb Crumple YUM!!
I have English pie nostalgia too now, do you remember a pie that was square and long, a bit like a pork pie but that had whole eggs running along the middle, you normally brought it by the slice. That pie was yum.
Hmm, I wonder what that pie was, we should ask Mad he might know.. c
YES I remember that pie! It was great with Branston Pickle and chips!! And of course Pork Pies and Sausage Rolls (miss those at Christmas) and Mince Pies… oh dear I must stop now I am getting nostalgic!!
I must make some sausage rolls, I love them! Thank you for reminding me..c
Store bought pies are not the same as home baked pies. No fruit pie should be overly sweet. It should be a nice balance of sweet and tart. I am a baker and learned from my mom and grandparents. My mom made the most delicious lemon merangue pie and it was not overly sweet like you find in a grocery store. Please don’t judge the pies of America by what you find mass produced. 😉 You might like home baked pies on the sweet side if they aren’t made with corn syrup and food color #3, 4 or 5! uffda… Key Lime pie home made is incredible tasting, but not the fake kind that is dyed green with food coloring and sweetened to the point that is unrecognizable! Yeck! The super market is not a place to find a good pie. They are made with cheap ingredients to make $$$$. That is big corporation nasty stuff.
Southeners love Pecan pie which is very sweet and Shoefly pie from the PA Dutch is also very sweet. Those are sweet pies and many really like them! They aren’t to my liking, but they are Americana too! But made well each has it’s own nuance that is of interest to the palate.
I understand your preference for what you are raised to enjoy. But please don’t lump America into one bucket!
I never realised the difference in “pie” before – obviously here in Aus, we’re like NZ, “we’re having pie” always means a savoury pie, and the big one over here is the good ol’ meat pie. Love your egg and bacon version, and that is one well loved pie dish! I’m glad you had some help with the chores, do keep taking it easy! xx
I’ll take any kind of pie that’s served me. Sweet, savory, I don’t care. Back home, in the very north of Michigan, they’re known for pasties, a hand-held, meat-filled, savory pie. The west coast is known for sour cherries and cherry pie. Apple pis are made throughout the state. And I’ve made a similar version to your delicious bacon & egg pie when I started to make a quiche and soon learned I didn’t have any cheese.
Glad to see you’ve had some help and that PFC Triple T will be there to help with the hay. John and the Matriarch must be thrilled to see him, as are you, I’m sure. Your Thanksgiving is shaping up to be a good one. Now, just continue to rest as much as possible to make sure that it is pain-free, too.
John, Pasties originated on the west coast of England and were know as Cornish Pasties. They were eaten by the miners and the crust was made thick so they could use it to eat the pie and then throw away as their dirty coal black hands made that bit uneatable!
I’ve heard that, though these are a staple of the Finns that live up there. Mom learned to make them from a family that moved from that area. It’s very possible that the Finns learned to make them from British miners in the area. Then, too, the Finns have their own meat pies. All I really know is that they’re delicious.
Hmm there is a lot of history in them pies.. c
Apparently, Celi. It’s like Mere Frost said earlier. We’re a melting pot …er … pie. 🙂
😉
Yes! And the immigrant miners who made their homes in America did the same here because their hands were dirty! Isn’t history interesting!
The pie looks grand, lovely colours. How nice of your neighbour to come by, sounds like karma to me.
I like the idea of the pie with the muddled yolks.
Although I am a really sweet person 🙂 a pie is not my ideal in that direction.
Your good deeds from earlier in the week paid off when your neighbour came to your aid. Enjoy watching the guys work for the next few days. Do you think you could play helpless Hannah for the duration?
not a chance, already boys are sniffing about in the kitchen hoping to unearth home cooked goodies..hpefully I can spend some time in there tomorrow.. c
Amazing….just toss in the eggs and muddle!! Talk about one pan easy!! So perfect of you to post this as I plan my weekend brunch menu!!
Easy as pie…as they say! 😉