I’m so excited to share this savory onion pie with you, because I’ve finally figured out the crust. (Hint: It’s easy! No rolling! Just toss with a fork and press into place! And it’s delicious!)
This pie is a family favorite from my days of subscribing to Cooking Light magazine, but its version used a baking mix for the crust. If you’ve been following my blog, you know that I’ve purged those items (the processed mixes, not a year’s worth of Cooking Light) from my kitchen. So, I had to rethink the crust. I did try making my own baking mix about a year ago, but I wasn’t impressed with the results.
So, it had been a while since this quiche-like pie with sweet, buttery onions in a light cream cheese filling graced our table. My husband, who loves this dish, has been asking me to make it for over a year. And sometimes, I would even go so far as to buy the ingredients. But the crust conundrum always prevented me from fulfilling my good intentions.
No more. I did some research and found an oil crust, which of course, I had to change to an olive oil crust. Yum! (I tested a canola oil version too, but the olive oil won, hands down. And, I tried using milk instead of water, and the milk definitely produces a more tender crust.) So, this will be my go-to crust for all things savory, and likely sweet too, once I add back a teaspoon of sugar. Did I mention there’s no rolling?
I’m so glad this savory onion pie is back in our lives. I’m pretty sure my family agrees, since everyone’s been eating two slices a day. (Good thing I made lots. And good thing the filling is low fat.)
(Recipe Source: Adapted from Cooking Light magazine, August 2002. Crust adapted from King Arthur Flour.)