Thursday, July 21, 2016

Onion Pie in a Springform Pan

I like Onion Pie. This one is very impressive since it's made in a Springform Pan. It has a tall crust and a delicious Onion filling.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan, well buttered.


1/2 C + 2 TBS Flour
1/2 tsp Salt
4 TBS Butter, cut into cubes and softened.
1 C Warm Milk
1 tsp Yeast
Vegetable Oil

2 TBS Vegetable Oil
2 TBS Butter
2 1/2 pounds of Vidalia Onions, chopped.
1 1/2 C Sour Cream
4 Large Eggs
2 TBS Flour
2 tsp Salt
1 tsp Caraway Seeds
Ground Black Pepper to taste.

Make the Dough:

In a glass measuring cup:
Allow to rest for 5 minutes.

In a Stand Mixer with a Dough Hook:
Make a well in the center.
Knead the Dough for about 6 minutes.
Form it into a ball.

In a GlassBowl brushed with Vegetable Oil:
Dough Ball
Cover with Plastic Wrap and allow to rise in a warm place until it doubles in size.


In a Skillet on Medium High Heat:
Oil and 2 TBS of Butter.
Heat until Butter is melted and Oil is hot.
Onions and Reduce Heat to Low.
Sauté until Onions begin to caramelize. About 20 minutes. Stirring occasionally.
Remove from heat and cool completely.

In a large mixing bowl:
Sour Cream
Caraway Seeds
Black Pepper to taste.
Add Onion Mixture.
Stir to combine well.

Spread the Dough into the Pan on the Bottom and up the sides, 1/2" from the top.
Work the Dough quickly and immediately spoon the Onion mixture into the Pan.
Bake 55 - 60 minutes.
The top will be golden brown and the Onion Custard will be firm to the touch.
Remove the Pan to a rack and cool 10 minutes.
Transfer to a serving platter and release the sides of the Pan.
Cut into wedges to serve.

Peace in the Kitchen!

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