AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Entrees
1 1/2 cup whole milk, scalded and lightly cooled
12 tablespoons soft, unsalted butter
2 teaspoons salt
2 small packages yeast, dissolved in 2 tablespoons lukewarm water and a pinch of sugar
2 eggs, slightly beaten
5 1/2 cups sifted, all purpose flour
2 pounds good-quality bacon, diced
2-3 onions, diced
3 eggs, slightly beaten
Combine butter, milk and salt. Stir until smooth. Blend in yeast mixture. Add eggs and stir. Add half of flour; stir five minutes. Add remaining flour and mix. (Drizzle in water if dough appears too dry.) Knead for 15 minutes, until satiny. (You will see dough actually become shiny and smooth.) Round up dough, place in greased bowl. Cover and allow rising until doubled in size (30 minutes.) Punch down; allow to rise additional 20 minutes. Spread dough into pie plates. Makes 7 small pies.
Topping and Pies:
Fry bacon until lightly browned. Drain all but a few tablespoons drippings. Saute onions in remaining drippings until translucent. Combine bacon, onions, and eggs. Season with pepper and paprika to taste. Spread topping mixture over dough. Apply egg wash to dough along pie edges. Bake 20-25 minutes in preheated 350-degree oven.
Saute bacon and onions a day ahead and keep refrigerated to save time.
Pies can be kept frozen after baked and cooled if wrapped properly.
Reheating works better in the oven than in the microwave.