Onion-Custard Pie Recipe
Ingredients
Plain Pastry for single-crust 9-inch pie shell
5 medium onions
2 tablespoons butter or margarine
1 cup commercial sour cream
3 eggs, slightly beaten
2 tablespoons dry sherry
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery seed
1 tablespoon chopped parsley
1/4 teaspoon sage
2-3 bacon strips, lightly fried
1 tomato,sliced
Directions
Line 9-inch pie plate with pastry, and chill.
Slice onions thinly, and saute' gently in butter or margarine until transparent but not browned.
Heat sour cream, and stir gradually into Add sherry and seasonings, mixing well.
Turn cooked onion into lined pie plate, and pour egg mixture over.
Bake at 450°F. 10 minutes.
Reduce heat to 350°F., and continue to bake another 1/2 hour or until filling is set.
About 15 minutes be-fore end of cooking time, arrange bacon strips in diagonal effect on top, with slice of tomato between strips.
Slice onions thinly, and saute' gently in butter or margarine until transparent but not browned.
Heat sour cream, and stir gradually into Add sherry and seasonings, mixing well.
Turn cooked onion into lined pie plate, and pour egg mixture over.
Bake at 450°F. 10 minutes.
Reduce heat to 350°F., and continue to bake another 1/2 hour or until filling is set.
About 15 minutes be-fore end of cooking time, arrange bacon strips in diagonal effect on top, with slice of tomato between strips.
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