Onion Pie

Southern Living
Makes 6 to 8 servings


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5 large sweet onions, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) package refrigerated piecrusts
15 pimiento-stuffed olives


Sauté onion in hot oil in a large skillet or Dutch oven over medium-high heat for 25 minutes or until golden. Stir in salt and pepper.

Unfold 1 piecrust, and roll to press out fold lines. Place on a lightly greased baking sheet; roll to a 13-inch circle.

Spoon onion mixture onto piecrust, leaving a 1-inch border; lightly brush border with water.

Roll remaining piecrust to press out fold lines; cut into 1/2-inch strips. Arrange in a lattice design over filling; fold edges up over lattice, pressing to seal. Place olives in some of lattice openings.

Bake at 375° on lower oven rack for 25 to 30 minutes or until golden brown.

Created date

December 2001