To Die For, Onion Pie
- 3 lb sweet onions
- 4 large potatoes (if you are making potato crusts)
- 3 eggs
- 1 cup heavy cream
- 1 stick butter (1/4 lb)
- 2 tbsp All Purpose Flour (or Gluten Free Flour)
- 1/2 tsp each salt & pepper
- Spray baking oil (if you are making potato crusts)
- 1 Package of 2 ready-made Maple Lane pie crusts (if you are using a ready made crust)
Pie Shells - You will need two 10-inch pie shells.
If you are going to use a potato crust: Clean and scrub potatoes and slice thinly. Arrange in pie plate from the center outward and up the sides of the plate overlapping generously. Make 2, 10-inch pie shells Spray baking oil over the entire plate of sliced potatoes. Bake in a 375 degree oven for 10 minutes. Set aside.
If you are using a frozen or pre-made shell, follow manufacturer directions to make ready for your onion pies.
If you are making your own pastry crust, make 2, 10" shells.
Peel onions and cut in half stem to root. Cut off stem and root and cut long wedges about 1/2 to 3/4-inch thick.
Take 2/3 of your butter and melt in a large skillet. Add onions and cook slowly, stirring often, until onions go translucent. Turn up heat slightly and just brown the onions.
In a large bowl, whisk the eggs (or beat with a fork) until mixed. Add heavy cream, flour, and salt and pepper and whisk/beat together. Add the cooked onions to your mixture.
Separate the onion mixture into 2 prepared crusts. Using rest of butter, place small pieces of butter over the top of the filled crusts.
Bake at 400 degrees for 15 minutes.
Reduce heat to 325 degrees and bake for another 30 minutes.
Let cool at least 15 minutes before serving - let is set.