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The source of this recipe interested me, but I was a bit worried that for modern tastes it was light on filling and that the filling itself was a bit dry, so I added 1 large sliced tomato. I also did a bit of lateral thinking and decided on a simple and humble alternative to the pie crusts. Sorry Chef Patience! I follow dessert recipes pretty faithfully but everything else… Well, I cannot resist the urge to do a little tinkering and tampering. In times past, people didn’t have access to ready-made pie crust, I reasoned, so I decided to use some slices of bread, which I must confess I had NOT made myself! I lay several slices of slightly overlapping broken up bread (crusts removed) in the base of the lightly greased pie dish. After the bottom layer of bread, I layered tomato (this is where I added the salt and pepper, and a sprinkling of dried oregano and parsley), cheese, onion and bacon, and then topped the pie with more broken pieces of slightly overlapping buttered bread (crusts removed) and probably an extra cup of grated cheese. I used rindless middle rashers of bacon with all fat removed (and that I admit is a very C21st touch!) I baked this pie in a moderate to hot oven, loosely covered with foil for the first 30 minutes, then with the heat turned up just slightly, uncovered, for an additional 10-15 minutes. The pie came out of the oven with a nicely browned top. Not a dinner party recipe, but a great standby family meal recipe with ingredients which you would doubtlessly always have on hand. Another interesting find on the 2005 Zaar World Tour! Thanks for posting it, Chef Patience!

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bluemoon downunder October 02, 2005
Collier’s Pie