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Egg Pie
pastry for double crust pie
10 slices bacon, cooked and diced
8 eggs
3 tablespoons chopped green onion
1/4 cup chopped red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon milk
Preheat oven to 400F. Line bottom of pie plate with pastry. Place half the bacon on pastry. Break 7 eggs into pie. Pierce yolks but do not mix yolks and whites together. Cover eggs with green onion, red pepper and remaining bacon. Season with salt and pepper. Cover with top pastry crust, sealing edges well. Cut slits in pastry to let steam escape. Beat remaining egg with milk. Brush over top of crust. Bake pie 25 to 30 minutes until golden. Makes 6 servings.
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