Cheddar and Onion Pie

Crust:

1 1/3 cups flour

2 tablespoons shortening

5 tablespoons unsalted butter

1/2 teaspoon salt

3 tablespoons ice water

Filling:

10 bacon slices

2 eggs

1 cup milk

1 tablespoon flour

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

2 cups onions, finely chopped

2 tablespoons butter

3/4 pound Cheddar cheese, grated

Preheat oven to 450ºF.

Mix crust ingredients together forming a ball. Wrap in plastic wrap or wax paper, refrigerate a few hours or 1 hour in the freezer will do. Roll out and fill a 9-inch pie plate, flute the edges. Set a slightly smaller pie tin on top to hold down crust, or line with aluminum foil filled with dried beans. Bake for 8 minutes then remove extra tin or filled foil, prick bottom of crust all over with a fork, and bake for another 2-3 minutes.

Reduce oven to 375ºF.

In a large saucepan, cook bacon slowly until crisp. Drain fat from pan and crumble bacon, set aside.

In a medium bowl, beat the eggs with milk, flour, salt, pepper and cayenne.

Wipe out saucepan and add butter. Over medium high heat sauté onions slowly until soft and translucent. Mix together crumbled bacon, egg mixture, sautéed onions and grated cheese. Pour into pie shell and bake for 30 minutes. Let stand 5 minutes before serving.

Makes 12 appetizer servings.