Recipe: Cheddar Cheese and Onion Pie

Wednesday, December 27, 2006

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

2 Granny Smith or other tart apples, peeled, cored and cut into very thin slices

2 1/2 cups strong farmhouse cheddar, coarsely grated

2 large eggs; plus 1 egg, lightly beaten

1/4 cup heavy cream

Leaves from 1 sprig thyme, finely chopped

Sea salt

Pinch cayenne pepper

Freshly ground black pepper

For the crust: In a large bowl using a pastry cutter or in a food processor, combine the flour, butter and salt and pulse to the consistency of coarse meal. Add the water 1 tablespoon at a time and pulse just until a dough forms. Divide the dough in 2, making one section a little larger than the other. Flatten into disks, wrap in plastic wrap and chill for 30 minutes to 1 hour.

For the cheese and onion filling: In a large skillet over medium heat, melt the butter. Add the onion and cook for 20 to 30 minutes or until softened. Add the apples and cook for a few minutes; they should not lose their texture. Transfer to a large bowl and let cool to room temperature, then add the grated cheese, 2 eggs, cream, thyme and salt and peppers to taste, mixing well. Set aside.

To assemble: Preheat the oven to 425 degrees. Have ready a lightly greased 9-inch pie pan.

On a lightly floured work surface, roll out the larger piece of dough to a 10-inch round and transfer it to the pie pan. Moisten the edges with a bit of the beaten egg. Re-flour the work surface and roll out the remaining dough in the same manner, but slightly smaller. Add the cheese and onion filling and top with the remaining rolled-out dough, crimping the top and bottom crusts together at the edges. Brush the top crust with the beaten egg. Add decorative slits in the top crust with a sharp paring knife, if desired. Bake for 30 minutes, until golden brown. Let cool 15 minutes before serving.

Per serving (based on 8): 567 calories, 16 g protein, 42 g carbohydrates, 38 g fat, 157 mg cholesterol, 23 g saturated fat, 302 mg sodium, 2 g dietary fiber

Recipe tested by Leigh Lambert; e-mail questions tofood@washpost.com