THE WAITRESS at Ernie Risser’s relatives cafe in Womelsdorf, Pennsylvania, watches me searching dubiously at the gravy boat she plunked down with the corn pie I ordered. Assuming we’re in cahoots, she leans in and whispers, “I like to consume corn pie with very hot milk, far too!” and winks conspiratorially. Whisking absent the gravy, she returns with a very little pitcher of milk. Stranger and stranger, imagine I, new to these modest-city Pennsylvania gustatory patterns. The savory pie was not negative, however bland. So, right before I remaining, it experienced me plotting one thing a lot more flavorful and akin to my Midwest upbringing: Home made creamed corn with bacon and onion. What if I put THAT in a flaky pie crust? The final result is this lovely recipe. To make it, minimize refreshing sweet corn from the cob, simmer it in a peppered white sauce with smoked bacon, onion, and crimson pepper, put it in the pie crust and though it bakes, slice some house-developed tomatoes to serve on the side. And you can skip the Womelsdorf pitcher of incredibly hot milk! Sweet Corn and Bacon Pie
For the double-piecrust:
- 9-inch pie dish
- 2 1/4 cups all-objective flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup (two sticks) very cold unsalted butter
- 4 to 5 tablespoons quite cold cream or evaporated milk
- Egg clean made by whisking 1/2 cup milk with one particular egg
For the filling:
- 5 or 6 refreshing ears of sweet corn (ample to make 3 1/2 cups of kernels)
- 1/3 lb. uncured smoked bacon (cooked, bacon bits ought to measure 1/2 cup)
- 1 medium onion, peeled and diced to make 3/4 cup
- 1/4 cup sweet pink pepper, cored, seeds taken off, and very finely diced
- 2 teaspoons salt, divided (or a bit less–to taste)
- 1/2 teaspoon freshly floor black pepper
- 2 tablespoons butter
- 2 tablespoons all-objective flour
- 1 cup total milk
Make pie crust: Sift flour, sugar, and salt jointly. Cut butter into flour combination with two knives or fingertips till combination resembles moist sand with some pea sized bits in it. Increase evaporated milk (or cream.) Combine with a fork until eventually pastry starts to pull collectively. Transform pastry out on to sheet of plastic wrap and knead via the plastic to kind into a ball. Slice in 50 percent. Wrap each individual 50 percent of the pastry in plastic wrap, then flatten into two disks. Refrigerate for 1 hour.
Although dough chills, make filling: Slice corn off all of the cobs. Measure 3 1/2 cups of kernels into a massive mixing bowl. Set apart. Brown bacon in frying pan until finally fats has rendered and bacon is effectively cooked. Get rid of to a different bowl utilizing a slotted spoon, leaving bacon fat in skillet. Sauté onion in bacon extra fat for two minutes, stirring usually. Increase 1/4 cup h2o and deal with, simmering till onion is quite comfortable but not brown. Stir corn and purple pepper into onion. Incorporate 1/2 cup water. Protect. Simmer for 5 to 10 minutes till corn is warm by and loses “raw” taste. Period with 1 tsp salt and 1/2 tsp freshly ground pepper. Eliminate to a bowl.
Soften butter in sauté pan. Whisk in flour and toast for a few minutes. Whisk in 1 cup of evaporated milk (or common full milk) till a clean white sauce forms. Year to flavor with 1/2 to 1 teaspoon salt and additional freshly floor pepper. Include corn combination to white sauce. Stir in bacon. Blend well.
Preheat oven to 350 degrees. Roll out 1 of the pie pastry disks and healthy into bottom of a 9-inch pie dish. Fill pie with corn filling, mounding in the heart. Roll out second pie pastry disk and major pie. Decoratively crimp edge. Brush top rated of pie with egg clean. Reduce slits in best of pie to vent steam. Location pie on center oven rack and bake for 40 to 45 minutes right until best of pie is properly browned and filling is bubbling. Allow pie great on a rack for at minimum 15 minutes just before slicing.
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