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.)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup olive oil
- 3-4 tablespoons milk (low-fat is fine)
- 2 cups chopped sweet onion
- 1 tablespoon salted butter
- 1 8-ounce block low-fat cream cheese (softened)
- 1 large egg
- 1 teaspoon chives (optional)
- 1/2 cup low-fat milk
- 1/2 teaspoon salt
- 2 dashes hot sauce
- Preheat the oven to 350 degrees F. For the crust, whisk the flour, salt and baking powder in a pie dish. Whisk the olive oil and milk in a measuring cup and add the liquid to the pie dish. Toss with a fork to blend. When the dough is mixed, press it evenly along the bottom and up the sides of the dish to form a crust. Crimp the edges with two fingers. Set aside.
- Peel and chop the onions. In a large skillet, melt the tablespoon of butter over medium-high heat. Add the onions and cook them until tender, stirring occasionally, for about five minutes. (Do not brown them.) Spread the cooked onions evenly over the crust.
- In a medium mixing bowl, beat the cream cheese and egg with a mixer until smooth. Add the milk, chives (if using) salt, and hot sauce. Beat for a few seconds more to mix. Pour the filling over the onions.
- Bake at 350 for 45 minutes, or until the top is set. Let the pie rest for 10 minutes before slicing.
- Store leftovers in the refrigerator for up to five days.
I often double this recipe for a 9x13 pan and bake it for one hour at 350 degrees F. (The crust will go partially up the sides, but not enough to do crimping. You can increase the crust ingredients by another 1/3 if you want enough dough for that.)
Also, if you want to use this crust for a dessert pie, add one teaspoon of sugar to the base recipe.