Smileys Sweet Onion & Apple Pie
Smileys Tearless Sweet Onions cook down until they’re jammy and golden, then fold into a tangy sour cream custard with tart Granny Smith apples under a flaky double crust. It’s sweet and savory at the same time, sits with the sides and steals the show, and it’s the one on the holiday table nobody sees coming.
DESSERT
Smileys Tearless Sweet Onions cook down until they’re jammy and golden, then fold into a tangy sour cream custard with tart Granny Smith apples under a flaky double crust. It’s sweet and savory at the same time, sits with the sides and steals the show, and it’s the one on the holiday table nobody sees coming.
PREP
20 min
COOK
1 hr 25 min
TOTAL
1 hr 45 min
SERVINGS
8
SMILEYS TIP
Slice Smileys pole to pole. The strips hold their shape through the long, slow cook and turn jammy, not mushy.
Ingredients
Servings: 8
● 2 frozen deep-dish 7 ½-inch pie shells
● 2 tablespoons unsalted butter
● 1 Smileys Tearless Sweet Onion, peeled, halved, and thinly sliced pole to pole (about 2 cups)
● 2 large Granny Smith apples, unpeeled, halved, cored, and sliced into ⅛-inch half-moons (about 2 cups)
● 2 large eggs, divided
● ¼ cup sour cream
● ¾ teaspoon dried thyme
● ¼ teaspoon paprika
● ¼ teaspoon salt
● ⅛ teaspoon black pepper
● Whipped cream and ground cinnamon, for topping (optional)
SPECIAL EQUIPMENT
Parchment paper, pie weights or dried beans, large skillet, rolling pin, pastry brush, foil
Steps
1 Preheat the oven to 400°F. Leave one shell frozen and let the other thaw 15 minutes.
2 Line the thawed shell with parchment, fill with pie weights or dried beans, and bake 8 minutes, until the edges are just turning golden.
3 Remove the parchment and beans or weights. Beat one of the eggs and brush a thin coat over the bottom and sides of the hot crust, then return it to the oven for 2 minutes. Set aside to cool and reserve the beaten egg.
4 Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring often, for 30 minutes, until soft and deeply golden.
5 Add the apple and cook 5 to 10 minutes more, until it begins to soften. Remove from the heat to cool slightly.
6 Whisk together the remaining egg, the sour cream, thyme, paprika, salt, and pepper in a large bowl.
7 Stir the onion and apple mixture into the custard.
8 Pour into the par-baked shell and bake for 25 to 30 minutes, until the center is set with no wobble.
9 Cool 15 minutes, until the surface is firm to the touch.
10 Run a sharp knife around the crimped edge of the frozen second shell to release it, then lift it out and place it upside down on a cutting board. Roll flat to remove the crimped edges.
11 Place this on top of the pie and crimp the edges together, then use the tines of a fork to press the edges in.
12 Cut four vents in the center, about an inch each.
13 Brush the top with the reserved beaten egg.
14 Tent the outer edge with foil and bake 15 to 20 minutes more, until deep golden.
15 Cool at least 30 minutes before slicing.
Step-by-step photos
