If you haven’t had Pennsylvania Dutch Onion Pie, you’re in for a real treat. A tender pie crust, holds a sweet onion custard for a bite that’s so comforting, it makes you close your eyes.
I grew up in Pennsylvania Dutch country in central Pennsylvania. Aside from all the Italian food I could possible eat, my next favorite food was the incredibly simply, hearty, comfort food which is so very Americana from the Pennsylvania Dutch.
The area is a fabulous and diverse mecca of classic comfort food. Central Pennsylvania was heavily settled by the folks who were and still are referred to as the Pennsylvania Dutch. The word “dutch” was a corruption of the word Deutsch or German. They came either from Germany or the German speaking part of Switzerland and not from Holland. When they arrived in America they came with recipes for sausages, sauerkraut, noodles, and dumplings.
Pennsylvania introduced them to regional foods that they welcomed into their kitchens and put their own spin to. As food cultures collided, a new generation of comfort food was born, and pie was often at the center.
One of the legendary recipes is onion pie. There are variations to this. Some make an onion quick bread and call it onion pie, and some make a pie crust and make an onion pie that is very similar to quiche.
It’s so similar due to the egg custard, I decided to make my pie in a quiche pan. I used Vidalia onions which is no surprise, considering my run on Vidalia onion recipes lately.
The Sweetness of Pennsylvania Dutch Onion Pie with Bacon Comes from using sweet onions such as Vidalia Onions.
The sweetness of the caramelized onions are made slowly in butter which gives you enough time to make your pie crust and preheat your oven. I added in four slices of bacon to make this Pennyslvania dutch onion pie even better, but you could leave that out. The recipe calls for paprika, of which at first I was a little skeptical.
I used smoked paprika and after tasting it, I could have added even more. All wonderful flavors for this brunch, lunch or dinner recipe.
I’m excited to say that you love my Pennsylvania Dutch recipes and I hope to bring you more. I’m thinking chicken corn soup, baked onions, chicken pot pie (made with noodles), hot bacon dressing and apple dumplings.
Here are a few of the Pennsylvania Dutch Recipes that have gone viral. (thank you)
Pennyslvania Dutch Baked Corn Pudding ( a must at Thanksgiving and Easter)
Pennsylvania Dutch Pork & Sauerkraut (a must on New Year’s Day)
So tell me is there a Pennsylvania Dutch Recipe you would like me to make. Leave a comment, and I’ll do my best. In the meantime, follow me on instagram, where I post lots of food pics and more.
- 1½ cups all purpose flour
- 1 teaspoon sea salt
- ½ cup unsalted butter, cut into cubes, put in freezer for 10 minutes
- 4-6 tablespoons of iced cold water
- 1 Pie Crust Recipe (see above)
- 4 slices of bacon
- 1 pound thinly sliced Vidalia Onions or Sweet Onions
- 3 tablespoons butter
- 6 eggs
- ½ cup half and half or heavy cream (see notes)
- tablespoon hot sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- dash nutmeg
- smoked paprika
- Mix flour with salt. Using food processor add in butter. Pulse about 10 seconds.
- Add water a little at a time. Pulse until dough forms.
- Put in refrigerator for 20 minutes.
- Preheat Oven to 350 Degrees F.
- Make pie crust (above)
- slice bacon cross wise into ½ inch slices. Fry until crisp.
- Slice onions thinly.
- Heat butter in pan. (You may substitute with bacon grease from bacon) or mix.
- Caramelize onions on low heat. Takes 20-30 minutes. Stir frequently.
- Beat eggs with half and half. A full cup creates a very rich texture. You may choose to reduce to half cup or ¾ cup.
- Add seasonings and hot sauce to eggs mixture
- Take pie dough out and roll to fit pie pan or quiche pan. You may have enough left over to make one mini pie or quiche.
- Fork the dough.
- Add onions.
- Pour egg mixture.
- Sprinkle with paprika.
- Bake for 40-50 minutes on lowest rack in oven at 350 degrees.