Tears of pie

Red onions are incredibly beautiful… so beautiful they make you cry.

A few weeks ago I was asked a few questions by the editor of Mrvica magazine, one of them was: “What would you prepare, if you would have onions as the only fresh ingredient?” My answer was onion pie with bacon, a pie that existed only in my mind and never experienced on the taste buds. I put my words to the test, and baked one with prosciutto.

Make sure to use oat flour and cold ingredients for the crust and you’ll end up with flakiest crust possible. And do not over complicate it, it is supposed to be a dead easy meal for the hollow pantry days. A good bottle of wine will suffice.

Red onion pie with prosciutto

For the pie crust:

  • 1,5 cups oat flour
  • 1 cup white flour
  • 3/4 cup cold butter
  • 6-8 tbsp ice-cold water
  • half tsp salt

In a bowl whisk together flours and salt. Dice cold butter and sprinkle them over the flour. For the best results use blender, so that the warmth of your hands don’t melt the butter, when mixing. When the mixture is crumbly, start drizzling ice-cold water over, one spoon at the time. Gather the disparate damp clumps together into one mound, kneading them gently together.

Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, preferably at least two, before rolling it out. In the meantime prepare the filing – slice the onions thinly, sprinkle with nutmeg, pepper and teeny tiny little bit of salt and sauté them quickly on olive oil. Once of the heat, cut prosciutto in small strips and add them to the onions.

Preheat the oven to 425 degrees F (220 degrees C). Roll out the first half of the dough, use it to cover buttered pie pan. Use the fork and punch holes in the bottom pastry. Roll the other half of the dough. Fill pie with onion and prosciutto, cover with remaining pastry, again cut holes for hot air on top. Set the pie on the pan and bake for 45 to 55 minutes.


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