Texas Sweet Onion Pie (Miami Herald, 3/09/09)

• 1 (9-inch) pie crust

• 5 strips thick-sliced apple-cured bacon

• 3 tablespoons unsalted butter

• 3 cups (about 1 ½ to 2 medium) sliced sweet onions

• 2 eggs

• 1 (16-ounce) container sour cream

• 3 tablespoons all-purpose flour

• ¾ teaspoon salt

• 1 teaspoon coarsely ground pepper

Heat oven to 325 degrees. Place an oven rack on the lowest setting.

Fit the crust into pie pan and bake for 12 to 15 minutes; it will only be partially baked. Set aside. Meanwhile, in a cast-iron skillet, fry the bacon until just crisp. Remove and cut into ½-inch pieces and return to skillet. Add butter and cook until melted. Add the onions and sauté for 5 to 7 minutes, or until lightly browned. Using tongs or a slotted spoon, transfer the mixture to the partially baked pie crust and set aside (if you want to go ''whole hog,'' go ahead and add all the bacon fat, too).

In a bowl, beat eggs. Add sour cream and stir well to combine. Add flour, salt and pepper and stir well to combine. Pour over the onion mixture. Bake for 30 minutes or until firm. Let cool to set a bit before serving.