Onion Pie | | lancasterfarming.com - Lancaster Farming

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Ingredients

Pastry for baked 10-inch shells:

• 1-1/2 cups sifted flour

• 3/4 teaspoon salt

• 1-1/2 teaspoons caraway seeds

• 1/2 cup shortening

• 2 to 3 tablespoons water

For filling:

• 3 cups peeled onions, thinly sliced

• 3 tablespoons melted butter

• 1/2 cup milk

• 1-1/2 cups dairy sour cream

• 1 teaspoon salt

• 2 eggs, well-beaten

• 3 tablespoons flour

• Bacon slices

Directions

Combine flour, salt and caraway. Add shortening; cut into flour until mixture resembles small peas and coarse cornmeal. Stir water in lightly with fork; stir until mixture adheres and follows fork around bowl. Turn onto floured board; roll to 1/8-inch thickness. Fit into 10-inch pie pan. Bake in hot oven (425 F) 10 minutes, or until lightly browned.

For filling, sauté onions in fat until lightly browned. Spoon into pastry shell. Add milk, 1-1/4 cups cream and salt to eggs. Blend flour with remaining 1/4 cup cream. Combine with egg mixture; pour over onion mixture. Bake in slow oven (325 F) for 30 minutes or until firm in center. Garnish with crisp bacon.

Makes 8 servings.

This is from a 1959 cookbook.

Recipe By Bonnie Reiff, Shippensburg, Pennsylvania

The Link Lonk


May 27, 2021 at 04:45PM
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Onion Pie | | lancasterfarming.com - Lancaster Farming

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