Caramelized Onion and Bacon Pie (Zwiebelkuchen)

YUMYIN caramelized onion and bacon pie.jpg

 

Adapted from Tablespoon.com

6 Servings

INGREDIENTS

  • 1  Pie Crust

  • 2 tablespoons butter

  • 1 jar YUMYIN

  • 5 slices thick cut bacon, finely chopped

  • 1 1/2 cups full fat sour cream

  • 4 large eggs

  • 2 tablespoons Gold Medal™ unbleached all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon caraway seeds plus more for sprinkling

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. Grease a 9-inch springform.
  3. In a Dutch oven or heavy skillet over medium-high heat fry the bacon until crispy. 
  4. Add the YUMYIN and stir until evenly mixed. Remove from heat and let the mixture cool.
  5. Combine all remaining filling ingredients in a medium bowl and stir well to combine.
  6. On a lightly floured surface, gently roll out one of the pie crusts just enough to extend it by an inch or so in diameter.
  7. Lay the pie crust into the springform, lightly pressing it to the bottom and sides, leaving about an inch border from the top of the pan.
  8. Add the YUMYIN/bacon mixture to the filling mixture and stir until combined. Pour the filling into the springform and sprinkle a few caraway seeds on top.
  9. Bake for 50-55 minutes or until the Zwiebelkuchen is golden brown on top and the filling is firm when pressed in the center. Best served warm. Also excellent reheated the next day.