Wednesday, August 8, 2012

Eudora Welty's Onion Pie

Eudora Welty's Onion Pie

Mom came last week for a conference for the state's community colleges. I went to the lunch with her last year and enjoyed it so much I went again this year! Did you know Mississippi has more community colleges than any other state? There are 15 colleges across the state - making it possible for anyone who wants to pursue a higher education to be able to go to college. Many of them (like NWCC) started out as agricultural high schools for farming communities. Now they are that and so much more!


Anyway, while Mom was here we cooked (of course!). I had a sack full of onions and we made one of our favorites: Eudora Welty's Onion Pie from the Junior League of Jackson's first cookbook Southern Sideboards. The book is no longer in print but you can usually find one at any good estate sale or on Amazon (please use box to the right to search!).


Crust: Lump of butter size of an egg
Rounded teaspoon lard (Crisco)
Heaping teaspoon baking powder
Salt
Fairly heaping cup of flour (sift before measuring)
Cold sweet milk
1 egg yolk (optional)

Work together the softened butter, lard, baking powder, salt and flour. Add enough cold sweet milk to make a good firm dough. Well-beaten yolk of an egg may be added if desired. Line an 8-inch pie plate with rolled pastry.

Filling:
3 large sweet Spanish onions (I used regular white onions)
1 large Tablespoon butter
1 teaspoon flour
Salt and pepper
2 eggs
1 cup whipping cream (I used skim milk)

We used another pastry recipe from the same cookbook:

No-Roll Pastry Shell
1 1/2 cups sifted flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup Wesson oil
2 Tablespoons cold milk

Sift dry ingredients into a 9-inch pie pan. Combine oil and milk and beat with a fork. Pour over flour mixture. Mix with fork until flour is dampened. With fingers press pastry evenly and firmly against bottom and sides of pan. Partly cover rim and flute edge, pinching lightly with fingers. Prick entire surface with fork. Bake at 425 F for 12-15 minutes or until brown. Yields 1 (9 inch) crust. 
Mrs. Cecil F. Heidelberg, III

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