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Quick and comforting Cheddar and onion pie recipe

    Does “happiness begin by dicing onions?” The poet William Matthews thought so.  I have always been more of a cheese zealot than an onion lover, but recently I have had a lot of time to think about food while driving to and from a relative’s sick room at the hospital.  Cravings for macaroni and cheese have danced through my brain while I idled at red lights. Phantom odors of comfort foods have wafted through my messy SUV. Yet with a sick family member, I haven’t had the time or the energy to create any exciting meals. Today I thought of Matthews' poem, “Onions,” and resolved to make a quick Cheddar and onion pie.   

 

   Ideally, one would always make one’s own pastry and pie crusts. One would also get their hands on the best Cheddar possible-say English farmhouse Cheddar or a local favorite made by artisans in California, Wisconsin or Vermont.  Of course the truth about comfort food is that when one most needs a comforting meal is exactly when one has the least time available to cook it. So, if you really need comforting, give yourself a break and use what you have.     

 

Quick Cheddar and Onion Pie Recipe

 

Ingredients:

  • 1 cup sharp Cheddar cheese, shredded
  • 2 medium onions, diced
  • 1 egg, beaten
  • ¼ teaspoon black pepper
  • ¼ teaspoon parsley flakes
  • ¼ teaspoon oregano
  • 1 pinch salt
  • 2 cups of water (for boiling)
  • 2 eight-inch pastry shells (previously made or store bought)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a pie pan with one of the pastry shells.
  3.  Remove 1 or 2 teaspoons of the egg and put them into a small bowl. (You will use them later, on top of your pie crust.)
  4.  On the top of the stove, bring a sauce pan full of salted water to a boil. Toss in the onions and cook for 4 minutes. Drain Well.
  5.   Remove the pan from heat and stir in the cheese.
  6. Mix in the egg and the remaining spices.
  7. Pour the cheese and onion filing into the pastry crust in the pan.
  8. Place the second pastry shell on top of the filling. Seal in the edges and cut a few small vents in the top for a completed pie.
  9. Brush the top of your pie with the remaining egg liquid.
  10.  Bake your pie for 30 minutes.
  11. Serve warm (or cold).
  12. Steal a few minutes out of a hectic day to enjoy a slice of comfort.

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