A delicious onion and bacon pie.
- 3 cups all-purpose flour
- 1 1/2 teaspoons yeast
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 Tablespoon olive oil
- 1 cup luke warm water
- 6 slices bacon
- 3 whole medium onions
- 1 whole egg
- 1 cup sour cream
- 1 pinch salt
- 1 dash pepper
- 1 pinch nutmeg
For the Crust: 3 cups all-purpose flour, 1 1/2 tsp. instant yeast, 1 tsp. salt, 1 tsp. sugar, 1 tablespoon olive oil, 1 cup lukewarm water.
Mix yeast, sugar, salt, and 1/2 cup flour into a large bowl. Blend in oil and warm water. Mix for 2 minutes. Add remainder of flour to make soft dough. Remove dough from bowl and knead on lightly floured surface until smooth and elastic. About 5 minutes. Place dough in a lightly greased bowl. Cover and let rise in a warm place for 1/2 hour.
For the topping: Six bacon strips, 3 medium onions (peeled and sliced), 1 egg, 1 cup sour cream, pinch of salt, pepper to taste, pinch of nutmeg.
While the dough is rising, fry the bacon until crisp. Remove from pan and drain on paper towel. Crumble when cool. Add onions to bacon grease, cook slowly until tender.
In medium bowl mix sour cream, egg, salt, pepper, and nutmeg.
Once the dough has risen, press it onto a lightly greased 15″x10″ cookie sheet.
Top the dough with crumbled bacon and cooked onions. Pour sour cream and egg mixture over the top, spreading evenly. Bake at 425 degrees for approximately 25 minutes until crust is golden brown and topping is firm. This can be served warm from the oven, or at room temperature.