Take-out Tuesday, Bacon Lattice Pimento Cheese & Zucchini Pie

the Painted Apron

8 years ago

In honor of yesterday’s National Pie Day, 3.14 TT let’s make a pie!

Have you seen the bacon lattice topped pies?

So cute, right?

But when I read the recipe, I knew I had to make some changes

As easy as it would be to top a pie with raw bacon and have it cook on top of the pie while it is baking, what would happen to all that grease? Yep, it would go into the pie 😵

The recipe I read said to pour the grease off the top of the pie before serving, yikes! 😳

So cook the bacon in the oven, until it is cooked through but still pliable

Make your lattice and drain well between paper towels and set aside for later

This pie is a version of Zucchini Corn & Asiago Tart

Basically the same recipe but using Pimento or Palmetto cheese* instead of Asiago, and adding the bacon lattice topper

*Palmetto cheese is a spread similar to homemade pimento cheese, often found in the cheese section of your grocery store

Roasted garlic, caramelized onions, salted and drained zucchini slices, corn, Palmetto cheese, all tucked in a pie crust

Top pie with the bacon lattice during the last 5-10 minutes of baking

Serve as a side, main or brunch dish-

You can also make this without the crust, like this Zucchini Melange, the pimento cheese gives it a nice little kick

Bacon Lattice Pimento Cheese & Zucchini Pie

Prep Time 30

Cook Time 45

Servings 4

Ingredients

6-8 strips thick cut bacon
1 head garlic roasted,*optional
2 medium zucchini sliced
1 sweet onion sliced
1 T butter
drizzle of olive oil
1 cup corn kernels
1 refrigerated pie crust
1 cup Pimento Cheese or Palmetto cheese spread
1-2 oz shaved Parmesan cheese
salt
pepper to taste

Instructions

Cook bacon on a parchment lined baking sheet or on a rack at 350 for 20 minutes, or until done. Drain immediately on paper towels. Make the lattice topping while bacon is still warm and pliable. Wrap in paper towels and set aside or refrigerate up to 2 days, until needed.
Lay zucchini slices out on paper towels and salt. Turn over after 10 minutes and salt again.
Sauté onion in butter and olive oil until caramelized, about 20 minutes. If using minced garlic, add it at the end of cooking time and cook 1 additional minute.
Place pie crust in a pie dish or square baking dish. If you’re using roasted garlic spread it over raw dough. Top with onions and corn. Add little dollops of pimento cheese over corn. Top with zucchini slices and season with pepper if desired. Fold in edges of crust so that it hugs all the ingredients. Top with Parmesan
Bake for 45-60 minutes or until it looks done. Add lattice and return to oven to warm and set into pie.
Serves 4-6