Onion Pie Recipe From Colonial Williamsburg

TO MAKE AN ONION PIE

From The 18^th Century Recipe Converted For the 21^st Century Cook

The apples and onions sweeten the potatoes and eggs, and the butter and seasoning tie everything together. A ten-inch springform pie pan works best for this pie with a top crust.

4 -5 small Yukon gold potatoes

2 large Granny Smith Apples

2 medium yellow onions

8 large eggs

3 tsp. Kosher salt

1 tsp. freshly cracked pepper

½ to 1 grated  nutmeg

½ to 1 tsp. mace

4 oz. butter

Frozen puff pastry or homemade pie crust.

1. Preheat the oven to 375 degrees.
2. Boil and slice the eggs.
3. Pare and slice the potatoes, apples and onions. Slice everything ¼ inch thick. Place the apples and potatoes in a bowl of water to prevent oxidation.
4. Roll out the bottom crust and set it into the pie pan.
5.  Mix the salt, pepper, nutmeg and mace together in a single bowl.
6. Drain and dry the apples and potatoes with paper towels.
7.  Begin the layers from the bottom up with potatoes, then eggs, then apples and then onions.  Sprinkle each layer with a little of the seasoning and little bits of butter.
8. Put a top crust on the pie and crimp the edges.  Cut 4 or 5 slashes on the top crust to allow steam to vent out.  (You can decorate the top with leaves make from crust or other forms).
9. Bake for 40—55 minutes or until the crust is a nice golden brown.

From Colonial Williamsburg – “History is served.“

If you visit the kitchen at the Governor’s Palace in Colonial Williamsburg, this is one of the recipes that you may see demonstrated.  Dolores tested the recipe and the pie looks good and is delicious.