Savory Apple Onion Pie

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Filling:

4 medium Apples
1 large or 2 medium onions (about 1 cup sliced)
2 tbsp butter
¼ tsp each ginger, anise, saffron
½ tsp cinnamon
about 10 Mission Figs or 5 larger ones, chopped
about 2 tbsp raisins or currants (or a mixture)
1 to 2 tsp fresh chopped parsley or fresh (not frozen) chopped spinach
¼ cup dry red wine or good port

Make a pie crust.

Peel and core two apples. Place in a plastic bag and crush or pound them with a rolling pin. Add a few drops of wine to prevent browning. Set aside.

Cut onion into thick slices. Saute in the butter until they are soft and translucent, but not brown. Add the spices. Note: to use saffron, mix it with a little salt and grind in a mortar.

Cut two remaining apples into thick slices or chunks. Mix with all of the remaining ingredients including the cooked onions and the pounded apples.

Roll out pie dough. You can cook in a pie pan, or you can make two large squares or rectangles or you can make it into 6 or 8 pasty shells in whatever shape you like (free forms need to be baked on a cookie sheet or flat pan).

Place filling on bottom crust. Be careful not to overfill the pie. Wet the edge with water or egg white. Add the top crust, seal carefully. Make a decorative edge if you want. Paint the pastry with egg white or with saffron mixed with water to make it pretty.

Bake for 25-35 minutes until pastry is done. Let it cool for 10-15 minutes before serving, or eat it cold.

This recipe was found in the AS XXIX Arts and Sciences Issue of Pikestaff. It is based on a recipe in Taillevent recipe and was originally written up by Lady Dante de Felice.

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