An Onion Pie
18th Century version:
"Wash and pare some potatoes and cut them in slices, peel some onions, cut them in slices, pare some apples and slice them, make a good crust, cover your dish, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nutmeg grated, a tea-spoonful of beaten pepper, three tea-spoonfuls of salt; mix all together, strew some over the butter, lay a layer of potatoes, a layer of onions, a layer of apples, and a layer of eggs, and so on till you have filled your pie, strewing a little of the seasoning between each layer, and a quarter of a pound of butter in bits, and six spoonfuls of water; close your pie, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, and twelve eggs will do.
— GLASSE, HANNAH, “THE ART OF COOKERY MADE PLAIN AND EASY” P. 259"
21st Century
Ingredients
4 small Yukon Gold potatoes
2 large Granny Smith apples
2 medium yellow onions
8 large eggs
3 tsp. Kosher salt
1 tsp. freshly cracked pepper
½ to 1 grated nutmeg
½ to 1 tsp. mace
4 oz. butter
frozen puff pastry or homemade pie crust
Instructions
Preheat the oven to 375 degrees.
Boil and slice the eggs.
Pare and slice the potatoes, apples and onions. Slice everything ¼ inch thick. Place the apples and potatoes in a bowl of water to prevent oxidation.
Roll out the bottom crust and set it into the pie pan.
Mix the salt, pepper, nutmeg and mace to together in a single bowl.
Drain and dry the apples and potatoes with a towel.
Begin the layers from the bottom up with potatoes, then eggs, then apples and then onions. Sprinkle each layer with a little of the seasoning and little bits of butter. Continue filling and seasoning the pie until you are out of ingredients.
Put a top crust on the pie and crimp the edges. Cut 4 or 5 slashes on top crust to allow steam to vent out.
Bake for 45-50 minutes or until the crust is a nice golden brown.
https://www.tiktok.com/@18thcenturycook/video/7274686938068618538
