Savoury Apple and Onion Pie
- Vegetable recipes
- Heart-healthy
- Peanut free
- Low calorie
Ingredients
- 1-1/4 cups (300 mL) buttermilk
- 2 tbsp (30 mL) malt syrup or honey
- 2 tsp (10 mL) active dry yeast
- 1-1/2 cups (375 mL) whole rye flour
- 1-1/2 cups (375 mL) (approx) whole wheat flour
- 2 tbsp (30 mL) vegetable oil or butter
- 1 lb (500 g) onion (3 or 4), chopped
- 1 tsp (5 mL) caraway seeds
- Pinch salt
- 2 lbs (1 kg) apple (7 or 8), quartered, peeled, cored and sliced
- 1 cup (250 mL) apple cider
- 1/3 cup (75 mL) diced cured ham, such as speck or prosciutto (3 or 4 slices)
Preparation
Warm buttermilk to about 100F/40C. Pour into large bowl; stir in syrup. Sprinkle yeast over top; let stand until yeast starts foaming, about 10 minutes. Mix in rye flour and about two-thirds of the whole wheat flour until sticky dough forms.
Sprinkle some of the remaining whole wheat flour on work surface; using floured hands, knead dough, adding more flour as necessary until smooth but still fairly sticky. Form into ball and place in greased bowl; cover and let rise in warm place until doubled in volume, 1-1/2 to 2 hours. Punch down dough and knead lightly. Sprinkle 17- x 11-inch (45 x 29 cm) baking sheet with flour. Roll out dough and fit onto sheet. Cover with kitchen cloth; let rest for 30 to 45 minutes.
Meanwhile, in large skillet, heat oil over medium heat; fry onions until golden, 12 to 15 minutes, adding caraway seeds and salt during last few minutes. Add apples and cider; increase heat to high and cook, stirring, until liquid is boiled out and apples are tender-crisp. Transfer to bowl; let cool slightly. Stir in ham. Spread apple mixture over dough.
Bake in 425F/220C oven until bottom crust is browned, about 25 minutes. Serve warm or at room temperature.
Makes 8 to 12 servings.
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