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Author Notes: 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)
- 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.
- This recipe was entered in the contest for Your Best Tart