I have been reading pie recipes for some 50 years and I have never seen another like this! My Mom learned it in 1949 from a CA. friend who had written an early cookbook called How to Cook for a Wolf. We always had Onion Pie when we had roast beef because the sour cream custard , caramelized onions and sherry - were such a perfect accompaniment to the simple roast. For me, Onion Pie was the Entree, and the roast beef was the Side! —LE BEC FIN
single crusted 8-9" whole wheat pie shell, Pre-baked/blind baked til lightly browned.
2 packed cups thinly sliced yellow onion rings
kosher Salt and fresh coarsely ground Pepper
4 Tablespoons unsalted butter
1 cup dry cocktail sherry (Taylor-level, nothing fancy)
3 Tablespoons AP flour
2 large egg yolks
8 ounces sour cream( not watery)
In This Recipe
Pre-bake/blind bake your pie crust til lightly browned. Meanwhile, S&P the onions and saute in butter and sherry over very low heat for a long time til soft and caramelized. Transfer with fork, tongs or slotted spoon to pie shell.
Whisk together sour cream , flour and egg yolks. Add pan juices and pour over onions in shell. Bake on sheet pan at 375 degrees F ~ 30 minutes til set and no longer liquidy- jiggly. Cool on a rack at least 1/2 hour before serving.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.