Old School Cheese and Onion Pie
Old School Cheese and Onion Pie features a buttery and flaky crust and creamy interior. Caramelized onions are combined with gruyere and cheddar. Delish!
Servings: 8
Calories: 1142kcal
Equipment
- springform pan
- Skillet
- French knife
- spatula
- measuring spoons
- measuring cups
- Rolling pin
- mixing bowl
- whisk
Ingredients
Old School Cheese and Onion Pie Filling
- 1/4 cup Unsalted butter
- 6 Cooking onions sliced
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 3/4 cup Beer Pale Ale or IPA
- 1 lb Gruyere cheese grated
- 0.5 lb Cheddar cheese grated
- 2 Eggs
- 5 tbsp Sour cream
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
Pie Pastry
- 3 cups All purpose flour
- 1 tbsp Dried mustard powder
- 3/4 tsp Kosher salt
- 1 cup Unsalted butter
- 1/3 cup Milk
- 1 Egg beaten with 1 tablespoon of milk
Instructions
Old School Cheese and Onion Pie Filling
- Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
- Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
- In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
Pie Pastry
- Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
- In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
- Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
- Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
- Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
- Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
- Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.
Nutrition
Calories: 1142kcal | Carbohydrates: 61.4g | Protein: 42.3g | Fat: 81.5g | Saturated Fat: 49.7g | Cholesterol: 310mg | Sodium: 1619mg | Potassium: 415mg | Fiber: 4.5g | Sugar: 6.4g | Calcium: 1025mg | Iron: 4mg
