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Onion Pie

Yield Makes 6 to 8 servings


  • 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

How to Make It

  1. 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.

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

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

  4. 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.

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