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4 from 2 votes

Pennsylvania Dutch Onion Pie with Bacon

Pennsylvania Dutch Onion Pie is perfect classic Amish recipe with tender pie crust and onion custard, inspired from Cooking from Quilt Country
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Entree
Cuisine: Pennsylvania Dutch
Servings: 8
Author: Angela Roberts

Ingredients

Pie Crust Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon sea salt
  • 1/2 cup unsalted butter cut into cubes, put in freezer for 10 minutes
  • 4-6 tablespoons of iced cold water

Pennsylvania Dutch Onion Pie with Bacon

  • 1 Pie Crust Recipe see above
  • 4 slices of bacon
  • 1 pound thinly sliced Vidalia Onions or Sweet Onions
  • 3 tablespoons butter
  • 6 eggs
  • 1/2 cup half and half or heavy cream see notes
  • tablespoon hot sauce
  • 1/2 teaspoon salt

Pie Crust Recipe for one layer crust

Instructions

Make Pie Crust

  • 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.

Pennsylvania Dutch Onion Pie Instructions

  • Preheat Oven to 350 Degrees F.
  • Make pie crust (above)
  • slice bacon cross wise into 1/2 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 3/4 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.