By:Â Madeleine Ignon
The nice thing about pies, both sweet and savory, is that they can be made and enjoyed all year long. Pies seem to bring people together, whatever the flavor. In the summer, sweet pie filling favorites are apple, peach, rhubarb, and berries of all kinds. In the fall, pumpkin and pecan take over, and pot pies also start popping up. One of my favorite dishes-egg pie-can be made regardless of the season, but it is particularly great once the days start getting shorter and crisper. Good thing, since as fall settles in, I’ve been craving comfort food.
This version went over really well at a dinner party barbecue I recently attended to celebrate the end of Indian Summer in the Bay Area-who doesn’t love a savory egg pie to go with their ribs and potato salad?
Adapted from Smitten Kitchen and All Recipes
For the crust:
1 1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
- Preheat oven to 400 degrees. Mix all the ingredients together in a bowl, and lay the mixture in a pie pan, spreading it evenly on the bottom and up the sides. Pack it with the bottom of a glass to get it even. Bake for 15 minutes.
For the filling:
1/3 cup milk
3 tbsp cream
1 1/2 cup chopped spinach
1/2 cup grated white cheddar
1/2 large white onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
- Â Preheat oven to 425 degrees. In a pan, saute onions until they are browned.
- In a bowl, beat eggs, milk, and cream until smooth. Mix in remaining ingredients, including caramelized onions.
- Pour mixture into prepared crust. Bake about 25 minutes, or until crust is browned and the middle is solid.
- Cool 10 minutes before serving.
Photos: Madeleine Ignon
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