Title: Apple-Onion Pie
Categories: Pie Vegetable
Yield: 4 Servings
| 3 | | Sweet delicious apples, |
| | | Peeled, cored and sliced |
| 2 | | Vidalia onions, peeled and |
| | | Thinly sliced |
| 3 | tb | Butter |
| 1 | c | Water |
| 1 | | Chicken bouillon cube |
| 1 | c | Graham cracker crumbs |
| | | Salt (to taste if apples |
| | | Are tart) |
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 1/4 inch slices. Peel and thinly slice onions. Layer the onion
slices in a buttered 9 1/2 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.