Apple-onion pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Sweet delicious apples, | |
| Peeled, cored and sliced | ||
| 2 | Vidalia onions, peeled and | |
| Thinly sliced | ||
| 3 | tablespoons | Butter |
| 1 | cup | Water |
| 1 | Chicken bouillon cube | |
| 1 | cup | Graham cracker crumbs |
| Salt (to taste if apples | ||
| Are tart) | ||
Directions
Contributed to the echo by: Cheryl Johns Originally from "Sweet Vidalia Onions - Blue Ribbon Recipes" Okay, folks, our favorite time of year has come. The Vidalia onions have reached Virgina. I just bought a 10 pound bag and a cookbook called Sweet Vidalia Onions - Blue Ribbon Recipes. I'll post a few recipes tonight that I think look interesting. Remember I just got the book tonight so I haven't tried any of them. 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 degrees for 30 minutes or until top has browned.