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 Filling of layered apple and onion, sometimes with bacon or potato. Covered with pastry and baked. Known from several 18thC sources, including The London Art Of Cookery, 1811, The English Art of Cookery, 1788 , and here from the great Hannah Glasse..  Original Receipt from ‘The Art of Cookery, Made Plain and Easy‘ By Hannah Glasse, 1747 (Glasse 1747)To make an Onion Pie 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 onion, 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. See also: Cheshire Onion Pie Versions of this are claimed in Dorothy Hartley’s ‘Food in England’ (Hartley 1954) to be a specialty of Cornwall, and in the equally inventive J.Salmon County Cookbooks to be a specialty of Wiltshire, but they don’t seem to turn up in any of the dialect glossaries or local histories.  |
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