Recipe: Cheddar Cheese and Onion Pie
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Cheddar Cheese and Onion Pie
6 to 8 servings (makes one 9-inch pie)
Thinly sliced apples lend a subtle sweetness to this savory pie, which can be served hot, warm or cold. And it's substitute-friendly: Pastry-challenged cooks can use a ready-for-baking pie crust, leeks instead of onions, and steamed diced potatoes instead of apple slices.
Adapted from food writer and television producer Tamasin Day-Lewis.
For the crust:
3 cups flour, plus additional for rolling
6 ounces (1 1/2 sticks) cold unsalted butter
Pinch sea salt
1/2 cup ice-cold water
For the cheese and onion filling:
2 tablespoons unsalted butter
1 large onion, finely chopped
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