The Feathered Nest

The softer side of MaisonBisson

Savory Bacon-Topped Pie To Celebrate International Bacon Day September 5, 2009

TowerGirl @ 8:06 pm
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flaky crust

When my husband asks, “Did you know that Saturday is International Bacon Day?” what he is really doing is giving me a challenge. I have a hard time turning away from a challenge. I am a sucker. I awoke about six this morning and I stared at the ceiling thinking bacon-y thoughts. Breakfast was out. Sure, what could be more satisfying than a nice stack of buttermilk pancakes drowning in good ol’ NH maple syrup and a side of bacon? But really, I needed a new angle. I pondered new twists on the BLT, I considered bacon wrapped lobster chunks, and I recalled a post I’d seen on chocolate dipped bacon. I believe all these to have wonderful yumminess potential, but I didn’t want to do something I’d seen before.

I love savory pies. I have featured my salmon pie here before and we haven’t had it in a while. I usually do a lattice top crust on it. What if, instead of pie dough, the top “crust” was a lattice constructed of God’s gift to cardiac surgeons? I mentioned the idea to the hubby. A lustful glint filled his eyes. I had my plan.

I have finally become competent at making pie dough from scratch. I just use the “flaky crust” recipe from The Joy of Cooking. I started work on my traditional salmon pie recipe while the hubs pitched in and lightly browned the bacon on the stove. On top of it all I wove the bacon and put a light egg wash over the whole thing. ¬†Finally, I popped it in a 350 degree oven for thirty minutes.

It smells amazing. I am serving it with corn on the cob and fresh tomatoes from the local farm stand. I am adding International Bacon Day to my permanent holiday schedule.