Apple-Onion Pie
Submitted by Robert
Savory pie layering sweet Vidalia onions and Delicious apples in chicken broth, topped with buttery graham cracker crumbs. This unusual side dish pairs beautifully with roasted poultry.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minApple-onion pie sounds strange until you taste it, then you’ll wonder why this isn’t on every Thanksgiving table.
Sliced Vidalia onions and sweet apples layer together in a pyrex pie plate, then get doused with chicken bouillon for savory depth.
Buttery graham cracker crumbs bake on top into a golden crust that’s sweet, salty, and utterly addictive.
Kitchen Tips
- Use sweet onions like Vidalia so they caramelize rather than turn sharp and bitter
- Pour the bouillon over the layers so it seeps down and flavors everything as it bakes
- Watch the crumb topping in the last 10 minutes so it browns but doesn’t burn
Ingredients
Directions
Peel, core and slice apples into ¼ inch slices. Peel and thinly slice onions. Layer the onion slices in a buttered 9½ inch pyrex pie plate. Put a layer of apples on onion slices, another layer of onions, ending with apples.
Pour one cup of bouillon over the layers, then sprinkle cracker crumbs on top. Drizzle melted butter over the crumbs. Bake in oven at 350℉ (180℃) for 30 minutes or until top has browned.
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