Mmmm – Apples
Is your mindset OPEN today?
Let's travel from apple pie to like-apple pie!
the traditional flour, butter, salt, then cold water pie dough
the recipes AND THE ONIONS (The Onion Happening Place)
sliced onions (with panela, cinnamon, clove, ginger, nutmeg)
top crust added, vented, decorated; entire pie baked until golden brown
a slice of pie available for the tasting AND A SLICE DISAPPEARING FAST
Mmmm − Like-Apple Pie
This is a standard-recipe pie. (with that exception of substituting onions for apples)
You may be bubbling with ideas. Do you have in mind dropping the wheat flour and panela for, say, almond or oat flour, stevia and honey? Go for it! Choices. Always choices. Options. Always options.
Might you expand your horizons, or those of a loved one, and bake this pie? Would it not provide elements of SURPRISE and FUN?
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
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 do not want to wait that long, why not use a bowl rather than a plate, so nothing gets wasted.
Then again, licking the plate is an option. I did not personally make this onion pie. Friends made this pie – photographing every step of the process. They taste-tested, and shared. One or two hinted that licking the plate would be totally understood!
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.