Mmmm – Apples
Is your mindset OPEN today?
Let's travel from apple pie to "Like-Apple Pie"!
[Some might call it "Onion Pie".]
the traditional flour, butter, salt, then cold water pie dough
the recipes and the onions — yes, onions replace the apples!
sliced onions with papelon, cinnamon, clove, ginger, nutmeg
top crust added, vented, decorated / entire pie baked until golden brown
a slice of pie available for the tasting
Mmmm − "Like-Apple Pie"!
With the exception of substituting onions for apples, this is a standard-recipe pie... but by now you may be bubbling with ideas. You may prefer, say, rice flour and stevia. You may think, "I wonder what it will be like if I add some coconut flakes?" Go for it! Choices. Always choices. Options. Always options.
So, I ask: Might you expand your horizons, or those of a loved one – opt for the elements of SURPRISE and FUN – and bake this pie?
Apples and onions have much in common beyond this switcheroo recipe.
Like-Apple Pie (Onion Pie)
Two 10-inch pie crusts:
• 2½ c flour • 1 t salt • 1 c butter ″ 7 to 8 T cold water
Mix flour and salt. Cut in butter. Add water via 1 T sprinkles.
Mix until barely moist dough almost cleans sides of bowl.
Divide dough into two balls. Flatten each on a lightly floured surface.
(One panel lines the pan; one panel covers the spiced, sweetened onions.)
• 4 large onions, sliced however you like
• 1 c panela • 3 T flour • 1 T lemon juice
• 1 t cinnamon • ¼ t clove • ¼ t ginger • ¼ t nutmeg • a pinch of salt
Preheat oven to 350. Place the well-stirred filling into the bottom dough panel. Cover with second dough panel. Vent it to balance the heat and the moisture. Decorating tends to be part of the fun.
Baking 45 minutes softens and sweetens the onions, plus provides a golden brown crust. The filling will be less drippy and better set if the pie is cooled somewhat before serving. (If you desire to eat it immediately, possibly select a bowl and a spoon rather than a plate and a fork.)
Update: The second time my baker (always bubbling with ideas) made onion pie, she chose to lightly cook the onion slices (along with adding a few pinches of flour for thickening) before placing the filling into the pie shell. She offered me a slice, warm but not hot, from the oven. The sense of onion seemed to have diminished, giving way to a simple melt-in-your-mouth spicy sweetness.