Fry the bacon crisply and crumble finely. Set aside 2 tablespoons for topping the pastry. Save the drippings.
Preheat the oven to 425º. Sift the flour and cornmeal together and work in the bacon drippings. The mixture will be grainy. Sprinkle with water to make a stiff dough. If too dry, add a little cooking oil. Mix the crumbled bacon in with the flour mixture. Squeeze the dough to a tight ball, and then divide it in half. Save one half for the top crust.
Place one half of the dough between two pieces of waxed paper, and roll to 1/4" thickness, a little larger than the pie pan. Peel the paper from the top of the dough, invert the dough into the pan, and fit it in carefully. Remove the remaining paper and discard. Bake the crust 10 minutes in the oven until lightly browned. Remove and cool.
Cook the onions in the oil over very low heat until transparent but not brown. Remove. Drain and discard the fat.
Preheat the oven to 325º. In a mixing bowl, sift the flour together with the salt and pepper to taste. Blend the eggs and half and half, and add this to the flour mix. Stir in the onions, being careful not to mush them. Pour into the readied crust.
Roll the remaining dough between waxed paper as before. Place over the filling, crimp under the bottom crust with wet fingers, and prick the top crust with a fork. Brush lightly with milk for even browning. Bake for 25 to 30 minutes or until brown. Garnish the top with the 2 tablespoons reserved crushed bacon. Serve hot.
For pastry, take a pint of flour mixed with little cornmeal, put in 1/4 pink fresh, fried meat grease and handful of mashed brittle bacon, and make stiff dough. Divide in tow parts, roll one out, lay in bottom of pan. Bake a few minutes to set. Roll other dough to lay over filling.
Take 4 or 5 sweet onions, peeled, sliced, fry in spider in lard till done. Discard lard. Mix in 2 to 3 eggs, a little flour, 1/2 pint rich milk, salt and pepper. Pour into pastry pan. Add top, bake. Top with bacon crumbles.