Apple-Onion Pie
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
apples
sweet delicious, peeled, cored, sliced |
|
| 2 | each |
onions
vidalia, peeled, thinly sliced |
|
| 3 | tablespoons |
butter
|
|
| 1 | cup |
water
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | cup |
graham cracker crumbs
|
*
|
| 1 | x |
salt
(to taste if apples are tart) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
apples
sweet delicious, peeled, cored, sliced |
|
| 2 | each |
onions
vidalia, peeled, thinly sliced |
|
| 45 | ml |
butter
|
|
| 237 | ml |
water
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 1 | x |
salt
(to taste if apples are tart) |
*
|
Directions
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℉ (180℃) for 30 minutes or until top has browned.
