Onion Pie for The King
- 4 small
- yukon gold potatoes (i only had russet)
- 2 large
- granny smith apples ( i only had red delicious)
- 2 medium
- yellow onions
- 8 large
- eggs (boiled)
- 3 tsp
- kosher salt (i used plain salt)
- 1 tsp
- pepper (freshly cracked)
- freshly grated nutmeg
- 1/2 tsp
- 4 oz
- double pie crust. i used cin's, aunt maxine poling's fool-proof recipe for pie crust
21ST CENTURY VERSION
Mix the salt, pepper, nutmeg and mace to together in a single bowl and set aside.
Pare and slice the potatoes, and apples. Place the apples and potatoes in a bowl of water to prevent oxidation. When you are ready to fill the pie lay them on a kitchen towel and blot dry.
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.
NOTE: I used ingredients I had on hand, however, I can see the advantage of using tart apples as it will add greatly to the recipe. The use of Mace and Nutmeg makes this recipe, "Not for the faint of heart." I am including the 18th Century version below.
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.