Green Pepper Pie

Day three of ALA in Chicago and my voice is gone. This morning my colleague Dan and I took a 6: 15 a.m. train in to talk about Teen Advisory Boards. We brought 25 handouts, thinking it was early, and there were lots of breakfasts happening. I lost count after 200 people came. Good panel, though. We got lots of ideas, and our section and comments seemed to be well received. Then I had a full but fun day, and came home to a house that is far more packed up than when I left at dawn. My in-laws came to play with the boys while sainted husband packed. Would you rather pack or speak in front of 200 in a room that was 40 degrees? Tricky...

I still kept out a few cookbooks, though, but am too tired to run the scanner! I believe I've found a pie I won't eat...

Green Pepper Pie

1 cup diced bacon
3 cups finely chopped green pepper
2 cups shredded onion
1 teaspoon sugar
1/2 tsp. salt
1/4 tsp. pepper
1 baked 9-inch pastry shell
1 1/3 cups commercial sour cream
Tomato wedges
3 slices bacon, cooked and crumbled

Cook diced bacon in a large skillet until crisp; drain well. Crumble and set aside. Drain off drippings, reserving 2 tablespoons in skillet.
Add green pepper and onion to skillet. Cover and cook over medium heat 15 minutes, stirring occasionally. Add sugar, salt, and pepper; mix well.
Spoon mixture into pastry shell; spread sour cream evenly over top. Garnish with tomato wedges and bacon. Bake at 350 for 30 minutes. Cut into wedges. Yield: 6 - 8 servings.

So many scary things there. Thick layer of sour cream, then bake? What would that look like or taste like?